Easy Oat Bread with Seeds & Fruit Recipe
Gluten-Free Oat Bread with Seeds and Dried Fruit is delcious, nutty, and naturally sweetened with dried fruit. An easy, healthy homemade bread with no yeast or kneading required.
Servings: 12 servings
Calories: 217kcal
Equipment
- 1 Loaf pan 8½ x 4½-inch or similar size, nontoxic nonstick or parchment-lined
- 1 Large bowl
- 1 Fine Mesh Sieve
Ingredients
- 1 ½ cups dry steel cut oats
- ¾ cup dried apricots or dried fruit
- ½ cup whole flax seeds
- 1 cup pumpkin seeds pepitas
- ½ cup teff flour or quinoa flakes, or rolled oats (see notes)
- 3 tablespoons whole psyllium husks
- 1 tablespoon finely grated orange zest (about 1 orange) optional
- ½ teaspoon ground cinnamon optional
- 1 ½ cups water
- 4 teaspoons apple cider vinegar
- 1 ½ teaspoon salt optional
Instructions
- Soak the steel-cut oats: Place the steel-cut oats in a bowl and cover generously with water. Soak for 6 to 7 hours, until the oats are pliable and can be pressed between your fingers but still retain their shape. Do not oversoak. Drain very thoroughly using a fine mesh sieve.
- Prepare the apricots: Use kitchen shears to cut the dried apricots into small pieces. Leave the pumpkin seeds whole.
- Combine the dry ingredients: Add the drained steel-cut oats, chopped dried apricots, flaxseeds, pumpkin seeds, teff flour, psyllium husk, and salt, is using, to a large bowl. Mix until evenly combined.
- Mix the liquids: In a separate container, stir together the water and apple cider vinegar.
- Mix wet with dry: Pour over the oat and seed mixture. Mix thoroughly. Stir very well, making sure the psyllium and liquid are evenly distributed and there are no dry pockets.
- Rest: Let the mixture sit for 25 to 30 minutes. This gives the psyllium time to fully hydrate and helps bind the loaf.
- Preheat the oven to 325°F (163°C).
- Pack the loaf pan: Transfer the mixture to a nontoxic nonstick or parchment-lined 8 ½ x 4 ½-inch loaf pan. Press the mixture down very firmly and evenly. Compacting the mixture well is important for a loaf that holds together when sliced.
- Bake: Bake on the middle rack at 325°F (163°C) for about 75 minutes. Optional for a firmer crust: Carefully remove the bread from the pan for an additional 10 to 15 minutes of baking and place it directly on the oven rack or a baking sheet.
- Check for doneness: The loaf should feel firm, with lightly browned edges and a set center that does not wobble or feel squishy when gently pressed. It will still be moist inside and continue to firm up as it cools. Cool completely before slicing.
- Cool: Let the porridge bread cool completely, preferably on a cooling rack, before slicing. Allow at least 30 minutes so the loaf has time to firm up.
Notes
Nutrition: Each slice provides approximately 33% of the Daily Value for magnesium, 20% for zinc, and 17% for iron, when the loaf is cut into 12 slices.
Teff flour: Substitute ½ cup rolled oats or quinoa flakes. For a finer texture, briefly pulse the rolled oats in a blender. Use certified gluten-free oats if needed.
Pumpkin seeds: Use shelled pumpkin seeds, also called pepitas. There is no need to chop them.
Dried apricots: Use any dried fruit. Cut into small pieces as needed with kitchen shears for easy preparation and even distribution.
For gluten-free bread, be sure to use certified gluten-free oats. Find teff flour or quinoa flakes here, under 'Shop Healthy Ingredients.'
Psyllium husk: Whole psyllium husks work best for this recipe. If using psyllium husk powder, use about 2 tablespoons instead of 3 tablespoons whole husks, as the powder is more finely ground and absorbs liquid more quickly.
Nutrition
Calories: 217kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 246mg | Fiber: 7g | Sugar: 4g | Calcium: 48mg | Iron: 3mg
