Oat and seed breakfast bread

Ingredients (Serves: 2)

• Rolled oats100 g
• Greek-style yogurt150 g
• Eggs55 g
• Milled flaxseed, ready to eat8 g
• Chia seeds5 g
• Sesame seeds10 g
• Pumpkin seeds10 g
• Baking powder2 g
• Coarse sea salt1 g

Method

1. 1

   Preheat the oven to 180°C conventional and line one 300 ml mini loaf tin per portion with baking paper. The listed ingredients make one mini loaf for one breakfast; for four mini loaves use 200 g oats, 300 g Greek yogurt, 2 eggs (110 g without shells), 15 g ready-to-eat milled flaxseed, 10 g chia seeds, 20 g sesame seeds, 20 g pumpkin seeds, 4 g baking powder and 2.5 g salt.

2. 2

   Whisk the Greek yogurt and egg together. Stir in the oats, ready-to-eat milled flaxseed, chia seeds, sesame seeds, pumpkin seeds, baking powder and salt. Leave for 10 minutes to thicken.

3. 3

   Divide the mixture between the lined mini loaf tins, no more than two-thirds full. Smooth the tops. Bake for 35-40 minutes until golden and firm in the centre and a skewer comes out without wet batter; the centre should reach about 96°C. If still wet, bake 5 minutes longer and check again.

4. 4

   Leave in the tins for 10 minutes, then lift onto a rack and cool for at least 30 minutes before slicing. One mini loaf is one breakfast portion. Once completely cool, slice and freeze any extra loaves; toast the slices from frozen.

Nutrition per serving

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