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Photo of Seeded oat & rosemary loaf by WW

Seeded oat & rosemary loaf

2
Points® value
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
12
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Porridge oats

220 g

Sunflower Seeds

15 g

Pumpkin Seeds

15 g

Bicarbonate of Soda

1 teaspoon(s), level

Salt

½ teaspoon(s)

0% fat natural Greek yogurt

400 g

Egg, whole, raw

1 medium, raw, lightly beaten

Rosemary, Fresh

3 teaspoon(s), finely chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 900g loaf tin with cooking spray and line the base and sides with baking paper, leaving some overhang.
  2. Blitz 70g of the porridge oats in a food processor until finely ground, then add to a large bowl along with all the remaining porridge oats. Add the rest of the ingredients, then stir until combined. Spoon the mixture into the prepared tin. Mist a sheet of foil with cooking spray and cover the tin, misted side down.
  3. Bake for 30 minutes, then reduce the temperature to 180°C, fan 160°C, gas mark 4 and remove the foil. Continue to bake, uncovered, for 30 minutes or until golden and cooked through. Leave in the tin for 10 minutes to cool slightly then lift out. Cut into slices and serve warm.

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