Why are the steel cut oats only partially cooked?

The recipe instructs to soak them briefly in boiling water and drain, ensuring they retain a bite and don't become fully mushy, contributing to the bread's hearty texture.

What is aquafaba and why is it used in this bread?

Aquafaba is the liquid from canned chickpeas, and it's beaten until foamy to act as a binder and leavening agent, helping to create a lighter texture in this vegan and gluten-free bread.

Can I substitute the seeds or agave nectar?

While the specific mix of sunflower, pumpkin, and chia seeds adds distinct flavor and texture, you could experiment with other seeds. Maple syrup is suggested as an alternative to agave nectar.

How should I store this Double Oat and Seed Bread?

After cooling completely, store the loaf in an airtight container at room temperature for a few days, or slice and freeze individual portions for longer storage.

Is this bread truly gluten-free?

Yes, this recipe uses gluten-free oat flour and quick-cooking steel cut oats, along with other naturally gluten-free ingredients like quinoa and various seeds, making it suitable for a gluten-free diet.

11 years ago

Double Oat and Seed Bread
[Vegan, Gluten-Free]

EB By: Erin Beccia

Author Bio

Plant-based recipes that are inspired by seasonal ingredients, farm-fresh produce, and just a touch of... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Oat Flour

Double Oat and Seed Bread [Vegan, Gluten-Free]

This bread is perfect to accompany your breakfast, lunch, or dinner. Rather than crusty, it is dense and chewy, perfect for avocado toast or rustic sandwiches. If you want to switch up the ingredients, do so! Swap the sunflower/ pumpkin seeds or quinoa for another seed, nut, or even... Read More

Ingredients You Need for Double Oat and Seed Bread [Vegan, Gluten-Free]

3 tablespoons ground flaxseed
1/4 cup, plus 2 tablespoons very hot water
1/2 cup quick-cooking steel cut oats
Boiling water
1 cup gluten-free oat flour, packed
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup uncooked quinoa
2 tablespoons chia seeds
1 teaspoon fine sea salt
1/4 cup, plus 2 tablespoons pumpkin purée
1/4 cup filtered water
2 tablespoons olive oil
2 tablespoons raw agave nectar, or maple syrup
1/2 cup aquafaba (liquid from canned chickpeas)

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Double Oat and Seed Bread [Vegan, Gluten-Free]

Preheat oven to 350°F,
In a small bowl, combine ground flaxseeds and very hot water. Set aside to thicken.
Add steel cut oats to a medium bowl. Cover the oats with boiling water, about 1 inch. Let oats soak for 3-4 minutes, drain in a fine mesh sieve, and place back in bowl (you don't way the oats to be fully cooked, they should still have a bite to them)
In a large bowl combine oat flour, sunflower seeds, pumpkin seeds, quinoa, chia seeds, and salt. Mix until evenly distributed.
To the bowl with the steel cut oats add pumpkin, water, olive oil, and agave. Whisk well.
In another medium bowl add liquid from chickpeas. Beat with an electric mixer for about 4-5 minutes, until the foam is doubled in size.
Add the steel cut oat mixture to the large bowl with the oat flour and seeds, and stir until combined. Stir in aquafaba (chickpea liquid).
Add the mixture to a well oiled 8x4-inch pan. Press down and smooth the top. Bake in the oven for 40-45 minutes. Remove bread from oven and let sit in loaf pan for 10 minutes. Gently remove loaf from pan and allow to cool completely on a wire wrack before slicing.