Quick Oat Bread for Breakfast – Page 2

Instructions

Soak the Oats: In a large mixing bowl, combine the rolled oats with the warm water. Let it sit for 10 minutes to allow the oats to absorb the water and soften.
Prepare the Add-ins: While the oats soak, place the dried apricots in a small bowl and cover with hot water for 5 minutes to soften. Then, drain and chop them into small pieces. Prepare your other add-ins (chopping nuts, etc.).
Prepare the Pumpkin: Peel the pumpkin half and remove the seeds. Grate the flesh using a box grater. You should have about 400 grams of grated pumpkin.
Combine the Batter: To the bowl with the soaked oats, add the grated pumpkin, optional sweetener, cinnamon, salt, oil, and sesame seeds. Mix well.
Fold in Add-ins: Add the softened chopped apricots, chia seeds, nuts, and seed mix to the batter. Stir until everything is evenly distributed.
Add Leavening: Sprinkle the baking powder over the mixture and stir one last time until just combined.
Bake:
- Preheat your oven to 180°C (350°F).
- Line a loaf pan with parchment paper (baking paper).
- Pour the batter into the prepared pan and smooth the top with a spoon.
- Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

For a flavor boost, toast the nuts and seeds before adding them to the batter.
This bread is delicious on its own or spread with a little butter or nut butter.
Store any leftovers in an airtight container for up to 3 days.