Mixed Seed & Oat Bread

0.5 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 13, makes 1 loaf

Preparation time:  5 minutes

Cooking time: 30-40 minutes


  • 1 cup sunflower seeds
  • 1/2 cup flaxseeds (linseeds)
  • 1/2 cup slivered almonds
  • 1 1/2 cups rolled oats
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium husks
  • 1 teaspoon sea salt
  • 1 1/2 cups water
  • 1 tablespoon olive oil


  1. Combine dry ingredients in a silicone or greased non-stick loaf tin. Stir well with a fork.
  2. Add water and oil, and mix until the ingredients are well combined and dough is very thick. Let dough sit for at least 2 hours or overnight. Dough is ready to be baked when solid.
  3. Preheat oven to 175ºC. Bake loaf for 20 minutes, then remove from the tin and bake directly on oven rack for 30–40 minutes, until loaf sounds hollow when tapped.
  4. Allow the baked loaf to cool completely before slicing.


  • Walnut and almond bread: Replace half the almonds with walnut pieces.
  • Gluten-free seed and nut bread: Swap rolled oats for quinoa flakes.
  • Fruit and nut bread: Replace chia seeds with 1 tablespoon each sultanas, dried cranberries and finely chopped dates.


Thin, toasted slices make a great alternative to crackers.

Recipe courtesy of the Australian Healthy Food Guide – for more of their delicious recipes please visit their website.

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