Nut Free Super Seed Loaf
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Breakfast
Serves: 10 slices
  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 3 tbsp psyllium seed husk (powder)
  • 2 tbsp chia seeds
  • 1 tsp sea salt
  • 2 cups water
  • 2 tbsp melted coconut oil or avocado oil
  • 1 tbsp pure maple syrup
  • For this Rosemary Olive Variation add:
  • ¼ cup nutritional yeast
  • 2 tbsp dried rosemary
  • ½ sliced, pitted black olives.
  1. Line a standard loaf pan with parchment paper to make removing the loaf easier
  2. Mix all dry ingredients in one bowl
  3. Mix wet ingredients in small bowl
  4. Add wet to dry and mix well. The “batter” will thicken within seconds as all those seeds soak up the liquid.
  5. Fold batter into parchment-lined loaf plan and pat down so top is even.
  6. Cover loaf pan with clean tea town (so nothing falls into your loaf) and set aside for a minimum of 2 hours so that the seeds and oats have time to absorb lots of the moisture and everything really sets together.
  7. When you’re ready to bake, preheat over to 350F and set to convect
  8. Place loaf pan in middle rack of preheated oven and bake for 30 minutes
  9. Remove loaf pan and carefully flip the loaf out of the pan so it’s upside down. Peel the parchment away and carefully place your loaf back in the oven “naked” without pan upside down and continue to bake for another 30-45 minutes until loaf is slightly browned.
  10. Let cool on a wire rack at least 10 minutes before diving into your first slice.
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