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Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Seeded, oat and yogurt bread

No yeast, no knead, one bowl.

If you’re looking for a whole grain bread alternative and have homemade yogurt in your fridge, then this recipe is for you. Seeded, oat and yogurt bread may be the easiest bread recipe you’ll ever come across. All the ingredients are mixed in one bowl, so no mix master and no dough hook. Instead of wheat flour, this bread is made with rolled oats and seeds. There’s no yeast so no waiting around for the dough to rise, or kneading. With dripped homemade yogurt on hand, this effortless bread can be in the oven in just minutes. The hardest part is waiting for the bread to cool.

Seeded, oat and yogurt bread is a rustic loaf that’s crusty on the outside, chewy on the inside, with a slight nutty flavour thanks to all the tasty seeds. It’s denser than wheat bread but packed with protein and nutrients that will keep you fuller than your average loaf.

Seeded, oat and yogurt bread

Use this bread exactly as you would regular bread. It’s fantastic plain, with a swipe of butter or spread of your choice. Seeded, oat and yogurt bread toasts beautifully and is perfect for dunking in hot soup or piling with your favourite sandwich ingredients.

Once cool, store seeded, oat and yogurt bread in an airtight container for up to 3 days. To freeze, slice the loaf up and place in an airtight container or bag in your freezer then toast when required.

Keep in mind that you cannot replace rolled oats with quick oats or steel-cut oats in this recipe and choose certified gluten free oats for a gluten free bread and make sure the seeds are fresh.


2 cups (200g) of rolled oats
1 heaped teaspoon baking powder
1/3 cup (45g) pumpkin seeds
2 tablespoons (25g) flax seed
1 tablespoon (15g) sesame seeds plus more for sprinkling on top
¼ teaspoon salt, plus more for sprinkling on top
1 cup (250g) dripped yogurt
2 eggs


1.   Preheat the oven to 180°C/350°F and line a tray with baking paper.
2.   Combine all the ingredients into a large bowl and mix well.
3.   Turn the batter out into the centre of the lined tray and shape into a tidy dome with a spatula.
4.   Sprinkle with extra sesame seeds and a pinch of salt. (or use flaky salt)
5.   Bake for 50-60 minutes.
6.   Leave the loaf to completely cool before slicing.

Seeded, oat and yogurt bread
Seeded, oat and yogurt bread


Seeded, oat and yogurt bread