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Nutty Oatmeal Loaf ~ Nuts, Seeds, and Oats baked into a yummy, healthy, slice-able loaf ~ Sumptuous Spoonfuls

Nutty Oatmeal Loaf

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 14 minutes
  • Yield: 1 nutty oatmeal loaf (8 - 10 slices) 1x

Ingredients

Scale
  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds (I used flax meal)
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks or 3 Tbsp. psyllium husk powder (I used psyllium husk powder)
  • 1 tsp. salt (less if you are using salted sunflower seeds)
  • 1 Tbsp. maple syrup
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water

Instructions

  1. If you have a flexible silicon loaf pan, you can mix the batter right in the pan. If not, spray your loaf pan liberally with cooking spray (or line it with parchment paper) and stir together all the ingredients in a mixing bowl. Pour it into the loaf pan, cover and let sit for at least 2 hours or up to overnight. The psyllium husk will soak up all the moisture and be the “glue” that holds together the loaf.
  2. When you’re ready to bake your nutty oatmeal loaf, set a pizza stone (if you have one) in the oven and preheat the oven to 350 F. Uncover the “dough” and set it on the pizza stone. Bake for 20 minutes.
  3. Remove the loaf from the oven, turn the pan upside down and thump to remove it from the pan. (Hopefully it won’t need too much coaxing!) Brush a little oil on the top of the loaf or spray with cooking spray (to keep it from sticking), then carefully set the naked loaf upside down on the pizza stone (or right on the rack of your oven) and bake for another 30 – 40 minutes. The loaf is done when it sounds hollow when tapped.
  4. Store the loaf in the fridge. It re-warms nicely in the microwave or you can even toast it in the toaster. Or you can eat it cold.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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