Homemade Oatmeal Seed Bread

Let’s bake a super simple and yummy bread together! It’s made with ingredients like oats, an egg, a little salt, seeds from sunflowers and pumpkins, something sour like kefir or yogurt, baking soda, and a bit of apple cider vinegar. This bread is not only easy to make but also good for you. It’s perfect for breakfast or as a snack anytime. You don’t need to be a pro baker to make it. I’ll walk you through each step, so let’s get started and make some delicious bread!


  • 1 cup rolled oats
  • 1 large egg
  • Pinch of salt
  • 1 tbsp mixed seeds (sunflower and pumpkin seeds)
  • 200 ml kefir or plain yogurt (for tanginess and moisture)
  • 1 tsp baking soda (for rise)
  • 1/2 tbsp apple cider vinegar (to activate the soda)
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  1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to ensure easy removal of the bread once baked.
  2. Oatmeal Mixture: In a large bowl, combine the rolled oats with kefir or yogurt. Let the mixture sit for about 10 minutes, allowing the oats to soften and absorb the liquid, creating a moist base for your bread.
  3. Egg and Vinegar: In a separate small bowl, whisk the egg with a pinch of salt. Add the apple cider vinegar and whisk again until the mixture is well combined. The acidity from the vinegar will enhance the bread’s flavor and work with the baking soda to help the bread rise.
  4. Combine Dry Ingredients: In another bowl, mix the baking soda with the sunflower and pumpkin seeds. This is also a good time to add any additional dry seasonings or herbs you might like in your bread for extra flavor.
  5. Mix Everything Together: Add the egg and vinegar mixture to the soaked oats, stirring well. Then, fold in the seed and baking soda mixture until just combined. Avoid overmixing to ensure the bread remains tender.
  6. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  7. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This bread is delicious when served warm, with a spread of butter or a drizzle of honey.


  • For a nuttier flavor and extra texture, consider toasting the oats and seeds in a dry skillet over medium heat until fragrant before adding them to the mixture.
  • This bread can be customized with various add-ins like dried fruits, nuts, or even a handful of shredded cheese for a savory twist.

Enjoy your freshly baked, homemade oatmeal seed bread as a nutritious breakfast option or a hearty snack!

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