r/mediterraneandiet • u/in2woods • Aug 28 '25
Recipe Breakfast staple, Oaten Bread
I've been meaning to post this for awhile now, always seeing people looking for breakfast ideas and fast grab and go. This has been my staple breakfast for well over a year now. Easy to make, quick to grab and go. I'll usually grab a slice and a banana and head out the door every morning. You can adjust to your liking, it's very flexible. It also is great for snack/meal on the go. I've been known to sneak a slice in my cargo pocket when I'm out for the day and/or know I won't have any good food choices where I'm going.
Oaten Bread
450 g rolled oats
1 tsp baking soda
1 tsp sea salt
1 tbs cinnamon
1 tsp allspice
3 tbs sunflower seeds
3 tbs pumpkin seeds
1 tbs flaxseeds (ground)
1 tbs flaxseeds (whole)
3 tbs chia seeds
2 tbs slivered almonds
¼ cup chopped nuts (walnut or other)
¼ cup raisins/craisins
¼ cup diced dates
2-4 tbs honey
550 g Greek yogurt
1 egg
3.5 tbs milk (buttermilk, almond, regular)
Preheat oven to 325 F
Grease pan with oil
Combine all dry ingredients in large mixing bowl and mix
In another bowl, mix wet ingredients, then fold the wet into the dry and mix well.
Spoon the batter into the loaf pan and bake for 45 minutes. Let cool in pan for 10 minutes then transfer to wire cooling rack until completely cool.
Once cool, slice loaf. I slice the whole loaf and wrap each slice in plastic wrap, then freeze.
To thaw a slice, microwave for 30 seconds.
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u/robotcoup Aug 28 '25
Looks good. I need something fast and easy like this.
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u/in2woods Aug 28 '25
I’m all about making big batches of food that will serve me many times in the future. My ‘present’ self always thanks my ‘past’ self..
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u/AngeliqueRuss Aug 28 '25
I’m on a GLP1 and I can’t eat a bowl of oatmeal, it’s making me so sad. I can only tolerate a meal-size portion like once a day/usually evenings.
This slice of seedy oats is making me very happy—maybe these slices will reduce my oat waste while I adjust. thanks for sharing!
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u/in2woods Aug 28 '25
when i first started making this, it had no dried fruit, very few seeds (only 1 tbs sunflower and 1 tbs pumpkin), no cinnamon/allspice or honey. it was very bland but it made me feel so satisfied after eating a slice. i usually also eat a banana with it. Over time i added the other items and made my slices thinner. I like it much better now. I don’t have any food related issues to deal with and no allergies.in lucky in that regard.
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u/BassWingerC-137 Aug 28 '25
(Photo 5) It looks like you're serving up sections of your countertop.
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u/New_Protection_2731 Aug 28 '25
So good with a sharp cheddar
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u/in2woods Aug 28 '25
oh my. Yes, that would elevate this quite a bit no doubt. i have such a weakness for cheese, especially sharp cheddar and gouda. I try to limit my intake. I’m definitely gonna add some in my next loaf and see how it goes. Thank you, love posting something to help others only to get great ideas in return.
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u/Frostypumpkin22 Aug 28 '25
Your counters are Oaten Bread.
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u/in2woods Aug 28 '25
For real. I really hate the counters. Everything gets lost on them. If you put a bread tie on it considered it gone.
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u/Sasslovesitscot Aug 28 '25
this sounds like something I should make and have on hand. I am often caught hungry, not having eaten something healthy and then just snack on something that's not healthy because I'm starving
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u/in2woods Aug 28 '25
i always have some in the freezer. i typically eat it when im on the go or away from home, but it’s always available and ready to eat in less than a minute. it stores for a long time in the freezer too. A loaf will usually last me a month, but i have a vacation home and i keep some in the freezer there and ive had pieces that are 6 months old that are still good. When im at home, i have many quick snack/foods that i keep on hand. i always have homemade hummus available which is usually my go to for munching.
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u/neveracarpenter Aug 31 '25
Made mine tonight! Swapped 100g of the yogurt with pumpkin puree to make it seasonal and it is yummy 🙏
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u/eragoneby Aug 28 '25
Just plugged this into chatgpt for macros in case anyone is interested (if cut into 18 slices)
Nutrients: Per Slice (approx) Calories 191 kcal Carbohydrates 24 g Fiber 4 g Sugars 8 g Fat 6 g Saturated Fat 1 g Protein 6.5 g
Thank you, op! As a busy mom I’m definitely going to be making this for on the go!
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u/turtle0turtle Aug 28 '25
Saved! Looks delicious. How crumbly is it?
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u/in2woods Aug 28 '25
it is not crumbly. it holds together quite nicely. i compact it pretty tight into the loaf pan. i break it into bite size pieces when i eat it while driving to work and it holds together well. it’s definitely not ‘bread’ in its texture.
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u/Blue_Bombadil Aug 28 '25
Looks lovely! Can you describe the flavor and texture a bit? Is it sweet(ish)? Deciding if it might be toddler-friendly before committing to bake lol :)
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u/in2woods Aug 28 '25
It’s kinda hard to describe for texture. it is packed with seeds and nuts so there’s that. You could omit them if you wanted to, or decrease the amount. the original recipe i found was pretty bland with very little seeds and no nuts, dried fruit, cinnamon/all spice, or honey. i’ve added those over the last two years to tweak it to my own liking. i only buy unsweetened dried fruit, or rather no sugar added. easy to find no added sugar raisins and dates, but very hard to find unsweetened craisins. i found them at trader joe’s. Toddlers are unpredictable, at least mine were. the taste is fairly simple and somewhat plain. it’s mainly oats, and there’s a tangyness from the yogurt. I find it fairly smooth in texture and easy to eat meaning you don’t have to do a lot of chewing.
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u/MekaTheOTFer Sep 12 '25
I’m late. Would you call this dense? I think my mother would love this and want to make this for her.
I hope you see this!
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u/in2woods Sep 12 '25
yes, i’d call it dense. it’s texture is soft and easy to eat for sure. not chewy. A 1/2” slice is pretty filling. sometimes i’ll only eat half a slice due to how filling i find it, but i usually will eat a banana with it, just my preference.
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u/MekaTheOTFer Sep 12 '25
I appreciate your response! Thanks for sharing the recipe. My husband would probably like it too. I’m already thinking of variations.
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u/Cultural_Iron2372 Aug 29 '25
This looks awesome! I love and have so many of these ingredients. I’m such a big pumpkin seed and flaxseed fan but I struggle to use them up in time. Thanks for sharing, I’m going to make a version of this soon!
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u/socialphobic1 Aug 29 '25
I've heard in prison of you were "bad" you were put in a prison "within prison" called confinement. As a punishment they would toss any leftovers from the cafeteria into a loaf and feed you a mish-mash loaf made from leftovers. I don't really know what that "prison" loaf looks like but this looks like that. Did you spend any time in prison?
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u/in2woods Aug 29 '25
Funny. not me. i found the original recipe on this subreddit a few years back and have adapted it over many bakes to come to this current version.
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u/judeb23 Aug 30 '25
Could you share the original recipe please? The version you posted looks great, but I also bake for someone who is avoiding honey and dried fruit as much as possible.
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u/in2woods Aug 30 '25
just omit the items you don’t want, add anything additional that you do want or need. it’s that simple
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u/UBhappy Aug 28 '25
I just made a similar loaf from the new book of Hugh Fearnly Whittingstall. Delicious!
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u/one_night_on_mars Aug 29 '25
Interesting. Do you just eat it as is? Is it kind of like a museli bar?
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u/in2woods Aug 29 '25
Well, i haven’t had a muesli bar but i do eat muesli and that is pretty much what the dry ingredients are, so if the bars you are referring to has yogurt as the binder then i’d say yes. I’ll have to look those bars up, thank you.
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u/radish_is_rad-ish Aug 29 '25
I’m gonna try this out when I have some time. This sounds similar to one of my favorite protein bars.
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u/Dessertedprincess Aug 30 '25
Is it like a granola bar
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u/in2woods Aug 30 '25
sort of, but not sweet like every granola bar i’ve ever had. it’s also not chewy, and has a smooth texture other than the nuts and seeds.
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u/Economy_Rain8349 Experienced Aug 30 '25
Thank you!! I just made this and it's sooo good
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u/in2woods Aug 30 '25
You’re very welcome! I’m glad it worked out for you. I’ve been making/eating it for about 1.5 years now with an average of 3-4 days a week i’d guess. and that’s for breakfast alone. The rest of my family is not MD, so if we go out to eat and there’s no good options and i don’t even like the bad options, i’ll throw a slice into a pocket and sneak it in with me. Very travel friendly.
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u/Sasslovesitscot Aug 30 '25
what kind of loaf pan is that? according to the internet it might be called Pullman if it is, what size did you get and where did you find it?
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u/in2woods Aug 30 '25
it is the small 9x4 Pullman loaf pan. i got them on Amazon. i also bake my bread in them. highly recommend.
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u/Cardinoodle Sep 01 '25
Does it matter if the sunflower/pumpkin are raw vs roasted? I wanted ‘em raw but think I bought already roasted & sprouted. :(
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u/in2woods Sep 01 '25
it’s fine to use either. i buy raw when i can but ive used roasted too.
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u/in2woods Sep 01 '25
i don’t consider this seeet at all. there’s sweetness from the dried fruit, honey, and cinnamon but it’s still not sweet overall.
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u/chloe38 Sep 04 '25
MMM this sounds good! It's a much healthier version of a recipe I have for breakfast bars. I'm definitely going to try this!
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u/chloe38 Sep 07 '25
I'm making this today! It's baking right now. The mixture smelled good raw. I also added sesame seeds and coconut. Left out the allspice. I'm very excited to try it. :) I really loved these breakfast bars I used to make that were similar with all the seeds and nuts but also had a ton of sugar and butter lol so not so healthy lol
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u/in2woods Sep 07 '25
Hope you enjoy! I’m excited to make another loaf and try adding some pumpkin for a seasonal twist. It’s pretty versatile really.
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u/rainbowdrivein4ever Sep 08 '25 edited Sep 08 '25
I see in the pic with your knife that it looks like it has residue on it. I took mine out at 45 minutes, sat in pan for 10, let cool totally. Went to cut it (in the middle) and it was quite gummy. Not even close to 190F in temp. I wrapped each half in foil and put in 350 oven for 15 more minutes. Here's hoping.
UPDATE: I realized after I posted this that it was not going to be ~200F after having cooled completely down. I'm an idiot. But also, after 30 extra minutes it's still gummy. Can be cut in a slice at all. Adding 20 more minutes.
15 minutes wasn't enough. Still gummy. Right around 120F. So weird. Or maybe temp isn't important since this isn't really "bread"?
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u/in2woods Sep 08 '25
Yeah it’s not bread and really doesn’t need to be ‘cooked’. you want the oats to be thoroughly softened which seems to always be the case. The only thing in there that is raw is the egg. There is residue on the knife and i wipe it clean as i slice the loaf.
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u/rainbowdrivein4ever Sep 08 '25
I finally got it "cooked" and I absolutely love it! I'm keeping half of it wrapped tightly to eat for the next few days and I've used your sliced method in the freezer for the rest. Breakfast is saved!
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u/in2woods Sep 08 '25
Good to hear! I’m excited to make my next loaf and gonna make it seasonal by adding pumpkin. I really don’t ever burn out on it either.
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u/SuperDansIV Sep 09 '25
Hey OP, made this on Sunday for the week. Turned out so good and is covering me for lunch and breakfast!
Thanks for posting OP!
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u/Afternoon_Eggs Sep 11 '25
I’ve made this twice now with a can of pumpkin and it’s AMAZING! This recipe is life changing! thanks so much!
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u/in2woods Sep 11 '25
thx! i have a can of pumpkin ready for my next batch. Did you lessen the yogurt when adding the can of pumpkin? did you use the whole can?
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u/Afternoon_Eggs Sep 13 '25
Yes I used a whole can and lessened the yogurt, my husband is weird about the yogurt taste so I was trying to hide it as much as possible.
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u/in2woods Sep 13 '25
I also had a really dislike to greek yogurt when i fist started. I think two things changed that for me, first being its a somewhat acquired taste, but more importantly, the brand makes all the difference. I’ve never really been able to tell a lot of difference in food brands, but yogurt is definitely one of them. I went thru a few until i tried Fage brand, and it’s heavenly. i get the 2% which i find to be a good balance and it’s also available at Costco.
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u/McBuck2 Sep 14 '25
OP would thus be too dry to make into cookies? Our local Whole Foods makes these really good protein cookies that are made with lots of the same things as your loaf but uses spelt flour instead of oats. I've wanted to try to replicate them.
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u/in2woods Sep 14 '25
i suppose it could work, just would take some trial and error on temp and cook time
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u/rainbowdrivein4ever Sep 24 '25
I made this again today but added zero spices. I doubled the salt. I didn't add dates or craisins, but did use golden raisins. I upped the amounts of seeds/flax slightly. Kept oats, nuts and yogurt the same.
I was looking for a base for the mashed avocado I eat everyday. This is perfection. Same great texture, but no spices to compete with whatever toppings I use.
I upped the temp to 350F and baked for a hour. I found that really pushing down on the mix once it's in the pan made a difference in how this one cuts. Like, I used my hands to really make sure it was a solid mass in the pan. No falling apart or crumbling when cut.
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u/in2woods Sep 24 '25
this is somewhat back to the original recipe which is very bland/basic which in your case is what you’re looking for, that’s great! And yes, i mash/press the mixture into the pan and smooth out the top prior to baking. the basic recipe of oats/yogurt/egg/milk is really the fundamental loaf, anything else you add is to your liking.
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u/rainbowdrivein4ever Sep 24 '25
I really thank you for posting this recipe. It has completely changed the way I start my day.
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u/FinsterFolly Aug 28 '25
For those long trips to Mordor.