Flourless Oatmeal Bread with Nuts
A healthy and delicious flourless bread made with oats and nuts, perfect for a nutritious breakfast or snack.
Equipment
- 1 Loaf Pan 9x5 inch
- 1 Mixing Bowls Various sizes
- 1 Measuring Cups and Spoons Standard set
Ingredients
Dry Ingredients
- 3 cups rolled oats Old-fashioned or quick oats
- 1 cup mixed nuts Chopped (walnuts, almonds, pecans)
- 0.5 cup seeds Chia, flax, or pumpkin seeds
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 2 cups milk Dairy or non-dairy
- 0.25 cup honey Or maple syrup
- 2 large eggs
- 2 tablespoons melted coconut oil Or olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine the rolled oats, chopped nuts, seeds, baking powder, and salt.3 cups rolled oats, 1 cup mixed nuts, 0.5 cup seeds, 1 teaspoon baking powder
- In a separate bowl, whisk together the milk, honey (or maple syrup), eggs, and melted coconut oil (or olive oil).0.5 teaspoon salt, 2 cups milk, 0.25 cup honey
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.