Overnight Oatmeal Bread
I absolutely love this oatmeal bread. It's loaded with rolled oats, nuts, and seeds and it absolutely delicious toasted with peanut butter or avocado. If you happen to be a Vogel's fan (my kiwi readers will know what I'm talking about) this oat bread has a similar texture when toasted.
Why This Recipe Works
- Wheat-free, egg-free, dairy-free, and yeast-free
- Easy to make
- Wholesome, loaded with nutritious nuts and seeds
Ingredients you will need
To my oatmeal bread you will need: Rolled oats, almonds, pumpkin kernels, sunflower seeds, chia seeds, flaxseed, psyllium husk, olive oil, maple syrup, salt and water.
Now I know this list seems quite long, but I promise despite the number of ingredients this really is an easy oatmeal bread recipe.
Substitutes
The rolled oats, chia seeds, flaxseeds and psyllium husk can not be substituted in this recipe. This is an oatmeal bread so the rolled oats are essential. the chia and psyllium husk act as binders in the recipe to ensure the bread holds together.
- Maple syrup: This can be swapped for honey.
- Olive oil: This can be swapped for any oil
- Almonds, Pumpkin Seeds, Sunflower Seeds, Flaxseed: The total amount of these nuts and seeds need to stay the same, but the ratios can change. You will need between 2 and ¾ cups and 3 cups of nuts and seeds. If you are using large nuts then roughly chop them to the same size as the seeds
Step by step instructions
Step one: Roughy chop the almonds. Toast sunflower seeds, pumpkin seeds, and almonds. I do this in a large dry pan, over medium heat until the pumpkin seeds begin to pop.
Step two: Mix all dry ingredients in a large bowl
Step three: Add the liquid ingredients (water, oil, maple syrup) and mix, it will be quite sloppy. Leave the oatmeal bread mix to sit for 5 mins and stir again. The oats, chia seeds and psyllium husk should have started to absorb a lot of the moisture.
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Step four: Oil a loaf tin and line with baking paper
Step five: Pour in mixture, smooth off the top by pushing down firmly with a spatula or rubber scraper.
Step six: Wrap the entire thing in cling film, pushing this down so that it sticks to the top of the mix. Refrigerate in the loaf tin overnight
Step seven: Remove cling film. Bake for 1hr at 180 degrees Celsius (360 F).
Step eight: Remove from the oven, turn the loaf onto a cooling rack but leave the tin on top of the loaf until completely cool. Do not attempt to slice until cold.
Top Tips
Here is how you can make this oatmeal bread recipe perfectly every time!
- Play around with the nuts and seeds that you use in the ingredients, you may just find a combination you like even better. Walnuts go very nicely in this bread.
- If you are pressed for time you can reduce the refrigeration from overnight to 4 hours, but I find it easiest to make it the night before.
- For the most delicious way to eat this oatmeal bread, slice it thinly, toast in your toaster and add your favourite topping.
- Don't skip the psyllium husk or chia seeds as these act as the binding agents for this loaf.
FAQs
This bread should be stored in an airtight container or wrapped in a beeswax wrap in the fridge. It will last up to 5 days.
I love this oatmeal bread, if you are a loaf baker then some other loaves that might tickle your fancy could be my zucchini banana bread recipe, lemon loaf, or feijoa loaf.
Oatmeal Bread
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Ingredients
- 140 g Sunflower Seeds 1 Cup
- 80 g almonds ½ cup
- 70 g Pumpkin seeds ½ Cup
- 200 g Rolled Oats 2 Cups
- 35 g Flaxseed ¼ cup
- 25 g Chia Seeds 2 Tbsp
- 25 g psyllium husk ¼ cup
- 1 ½ teaspoon Salt 1 - 2 teaspoon, I use 1 and a ½but some people prefer a little less or a little more.
- 30 ml Maple syrup 2 Tablespoons
- 63 ml olive oil ¼ cup
- 600 ml water
Instructions
- Toast sunflower seeds, pumpkin seeds, and almonds. I do this in a large dry pan, over medium heat until the pumpkin seeds begin to pop.
- Mix all dry ingredients in a large bowl.
- Add the liquid ingredients (water, oil, maple syrup) and mix, it will be quite sloppy. Leave the oatmeal bread mix to sit for 5 mins and stir again. The oats, chia seeds and psyllium husk should have started to absorb a lot of the moisture.
- Oil a loaf tin and line with baking paper.
- Pour in mixture, smooth off the top by pushing down firmly with a spatula or rubber scraper. Wrap the entire thing in cling film, pushing this down so that it sticks to the top of the mix.
- Refrigerate in the loaf tin overnight.
- Remove cling film. Bake for 1hr at 180 degrees Celsius (360 F).
- Remove from the oven, turn the loaf onto a cooling rack but leave the tin on top of the loaf until completely cool. Do not attempt to slice until cold.
Notes
Tips
- Play around with the nuts and seeds that you use in the ingredients, you may just find a combination you like even better. Walnuts go very nicely in this bread.
- If you are pressed for time you can reduce the refrigeration from overnight to 4 hours, but I find it easiest to make it the night before.
- For the most delicious way to eat this oatmeal bread, slice it thinly, toast in your toaster and add your favourite topping.
- Don't skip the psyllium husk or chia seeds as these act as the binding agents for this loaf.
- This bread should be stored in an airtight container or wrapped in a beeswax wrap in the fridge. It will last up to 5 days.
Substitutions
The rolled oats, chia seeds, flaxseeds and psyllium husk can not be substituted in this recipe. This is an oatmeal bread so the rolled oats are essential. the chia and psyllium husk act as binders in the recipe to ensure the bread holds together.- Maple syrup: This can be swapped for honey.
- Olive oil: This can be swapped for any oil
- Almonds, Pumpkin Seeds, Sunflower Seeds, Flaxseed: The total amount of these nuts and seeds need to stay the same, but the ratios can change. You will need between 2 and ¾ cups and 3 cups of nuts and seeds. If you are using large nuts then roughly chop them to the same size as the seeds
Nutrition
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Looks great! Can I use 'quick oats' here or do I need the larger whole rolled oats?
you get a better texture with the larger rolled oats, it will work though, but may not toast up as well as it might end up more dense.
They are delicious and everyone enjoys it! Can I freeze this?
Absolutely this bread freezes well, although it can be best to slice it and then freeze it, this way you don't need to defrost the entire loaf if you just want one slice. I just pop it frozen into my toaster.
I love this recipe, first time I made it with walnuts and split the recipe into 2 smaller loaves so I could cook it in my air fryer. I cooked at 160 for 40 minutes each loaf and they turned out perfectly. Have made another 2 loaves today with flaked almonds. I love it with everything - eggs, cheese, banana and pb, even plain ol vegemite! Such a great recipe, thank you.
HI, looks great! I am cooking it right now.
In case I add walnuts, do I need to not put any of the other seeds and nuts?
Or I simply add the 1/2 cup of walnuts and leave everything the same?
Thanks so much!!! Mercedes
I would reduce the quanitiy of the almonds.