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Life-Changing Loaf of Bread

A nourishing, gluten-free loaf made with oats and seeds, offering a wholesome taste that’s easy to customize.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Look for certified gluten-free if necessary
  • 1/2 cup sunflower seeds Raw or toasted, your choice
  • 1/2 cup pumpkin seeds Pepitas add a nice crunch
  • 1/2 cup ground flaxseed This binds everything beautifully
  • 1 cup water Room temperature is ideal
  • 1/2 teaspoon salt A pinch enhances flavor
  • 1/4 cup maple syrup or honey For that sweet touch
  • 1 tablespoon coconut oil Melted—sub with olive oil if needed
  • 1 teaspoon cinnamon Optional, but it adds warmth and depth

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
  2. In a bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, and ground flaxseed. Stir well.
  3. In another bowl, mix the water, salt, maple syrup (or honey), melted coconut oil, and cinnamon. Whisk until fully combined.
  4. Pour the wet mixture into the dry ingredients. Mix together until it forms a thick, sticky dough.
  5. Transfer the mixture to the greased loaf pan, pressing down firmly to ensure it holds its shape.
Baking
  1. Bake for 30-40 minutes until the top is golden brown and firm to the touch.
  2. Let it cool in the pan for at least 10-15 minutes before removing. Slice and enjoy.

Notes

Store wrapped in parchment or in an airtight container at room temperature for up to 5 days. Can be refrigerated for up to 2 weeks or frozen for more than 3 months.