How do you store oat bread with pistachios and rosemary?

You can store the bread for about 3-4 days in the refrigerator, well wrapped in an airtight bag or foil. In the freezer, it stays good for up to 3 months. Slice the bread before freezing it, so you can easily thaw a portion each time.

Why should I let the dough rest for 5 minutes before baking?

By letting the dough rest for 5 minutes, the broken flax seeds, other seeds, and oatmeal have time to absorb the moisture from the yogurt and eggs. This helps the dough bind better, keeps the bread firmer, and makes it deliciously moist after baking.

Can I substitute the pistachios and rosemary with other ingredients?

Sure! This basic oatmeal bread recipe is very versatile. Feel free to substitute the pistachios with walnuts, hazelnuts, or pecans. Not a fan of rosemary? Try dried thyme, oregano, or add a handful of raisins for a sweeter touch.

Gluten-Free Oat Bread with Pistachios and Rosemary

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10min + 45min baking

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Easy

Baking bread is easier than you think. This oat bread is packed with fiber, healthy seeds such as flaxseed, sesame, and hemp seeds. The crunchy pistachios and the aromatic fresh rosemary give it a delicious, savory twist. Ideal as a healthy breakfast, nutritious lunch, or simply with a good knob of butter and a drizzle of honey. Delicious, nutritious, and for everyone, because even with the vegan variation you can make this gluten-free bread in no time.

Ingredients

What do you need?

Quantity: 1 loaf

300 g yogurt
2 eggs
200 g gluten-free oats
1 tsp bicarbonate (baking soda)
40 g ground flaxseed
35 g sunflower seeds
35 g sesame seeds
35 g hemp seeds
70 g pistachios
1 tsp salt
1 tbsp fresh or dried rosemary, finely chopped

Preparation method

How do you make this?

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Preheat the oven to 180°C.

In a large bowl, whisk together the yogurt and eggs.

Add the oats, bicarbonate, flaxseed, sunflower seeds, sesame seeds, hemp seeds, pistachios, salt, and rosemary. Mix everything well together.

Let the dough rest for 5 minutes so that the seeds and nuts can absorb the moisture.

Line a baking sheet with parchment paper. Shape the dough into an oval, slightly flat loaf and place it on the baking sheet. You can optionally place a sprig of rosemary on top as decoration.

Bake the bread for 40-45 minutes in the preheated oven, until it is nicely golden brown and firm.

Remove the bread from the oven and let it cool completely on a rack before slicing.

Tips

Vegan variation: Replace the yogurt with vegetable yogurt and the eggs with a mixture of 2 tbsp chia seeds and 6 tbsp of water. This bread is delicious with savory toppings such as hummus or cheese, but also delicious with a little butter and honey.