Super Healthy Oat ‘n’ Seed Loaf

Super Healthy Oat ‘n’ Seed Loaf


Servings 10
Time Needed Prep
Ingredients 14
Difficulty Medium

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  • 2 tbsp Flax Seeds ground up finely
  • 1/3 cup Water hot, not boiling
  • 1/3 cup Steel Cut Oats quick cooking variety
  • 1 cup Oat Flour packed
  • 1/3 cup Sunflower Seeds
  • 1/3 cup Pumpkin Seeds
  • 1/4 cup Roasted Hazelnuts
  • 1/4 cup Quinoa
  • 2 tbsp Chia Seeds
  • 1/3 cup Pumpkin Puree or very fine mash
  • 1/4 cup Water room temperature
  • 3 tbsp Olive Oil
  • 2 tbsp Honey Or Maple Syrup
  • 1 cup Chickpea Brine (aquafaba) canned

Nutrition Information

Qty per
126g serve
Qty per
Energy 668.85545kcalcal 531.90146165347kcalcal
Protein 3.29478gg 2.6201450520088gg
Fat (total) 69.88011gg 55.57154785762gg
 - saturated 9.54264gg 7.5887012119477gg
Carbohydrate 11.28949gg 8.9778684352833gg
 - sugars 3.93433gg 3.1287416102045gg
Dietary Fibre 3.34349gg 2.6588812545726gg
Sodium 310.33405mgmg 246.79044597131mgmg

Nutritional information does not include the following ingredients: Chickpea brine (aquafaba)

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We have to admit, bread is our breakfast weakness, which is why we love to whip up a batch of this Super Healthy Oat ‘n’ Seed Loaf. It’s the perfect bread replacement, providing a dense and chewy kick to your mornings.

The bread is held together with activated mixtures of aquafaba, or chickpea brine, and flax seeds. Once it’s out of the oven and cool it’s got a unique flavour, earthy and deep, with little crunchy surprises. Top it with whatever you want, that’s what we do!

Super Healthy Oat 'n' Seed Loaf


  1. Preheat your oven to 175 degrees.

  2. In a small bowl, pour your very hot water and your ground flax seeds. Set aside to allow the mixture to thicken.

  3. In another bowl, medium-sized, place your steep cut oats. Boil some water and pour over the steep cut oats, covering them fully and allowing about 2cm of water on top. Let them sit for around 4 minutes, just enough to soften. Then drain oats in a fine sieve and put back in the bowl.

  4. In a large bow, this will be your main mixing bowl, add the oat flour, sunflower seeds, pumpkin seeds, hazelnuts, quinoa (uncooked) and chia seeds. You can also choose to add a pinch or two of salt here.

  5. To this mixture, add the steel cut oats, the room temperature water, pumpkin mash/puree, olive oil and honey (or maple syrup). Mix very well.

  6. In a separate bowl, you can use the same medium-sized bowl as before, add the chickpea brine. This is called aquafaba and is an egg replacement to bind them mixture. Using an electric mixer, beat the liquid for 5 or so minutes until it is foamy and twice it's original size.

  7. Stir in the aquafaba mixture into the large mixing bowl with the rest of the ingredients, and then pour in the flax seed mixture, which by now should be quite thick.

  8. Mix the entire thing until it's well combined, then pour it into an oiled pan about 10cm x 20cm. It's a good idea to press the mixture down in the pan before popping it into the oven.

  9. Bake for about 40 - 45 minutes in your preheated oven. When you take the bread out, cool it in the pan for around 15 minutes, and then on a rack entirely before cutting.

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Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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