Nut and Seed Breakfast Bread with Dried Cranberries

All too often, I hear people complain that they don’t eat a healthy breakfast because they simply “don’t have the time”. If that’s the case for you, this delicious breakfast bread may be the perfect solution. It’s a recipe my mother discovered a few years ago that has become a staple in both of our households. Besides the wonderful taste and texture, the bread is full of fiber, plant protein, vitamins, and minerals, and it can be eaten on-the-go! I love it toasted and topped with nut butter or homemade chia seed mixed berry jam.

To make things really easy, I prepare five or six times the recipe at one time by putting equal portions of each dry ingredient into separate gallon-sized Ziploc bags or large mason jars which can be stored in the freezer. When I’m ready to make a loaf, I just mix the dry ingredients with water and bake. When the loaf is done, I slice it up and freeze. The slices can easily be grabbed from the freezer and toasted in the morning.

Ingredients:

Many of the ingredients such as hemp hearts, ground flax, chia seeds, rolled oats, and raw walnuts can be purchased in bulk from Costco. I usually keep large bags of nuts and seeds in the refrigerator or freezer to keep them from going rancid.

  • 1/2 cup hemp hearts
  • 1/2 cup sunflower seeds
  • 1/4 cup ground flax
  • 1/4 cup psyllium husks (can be purchased at most health food stores or online)
  • 2 tablespoons chia seeds
  • 1 1/2 cups rolled oats
  • 1/2 cup toasted walnuts coarsely chopped
  • 1/2 cup dried cranberries (or can substitute any other dried fruit)
  • 1 3/4 cups water
  • 1/2 tsp salt

Instructions:

Stir all dry ingredients in a large bowl.
Add water and stir until incorporated.
Pour into parchment-lined loaf pan or silicone loaf pan (this is what I use) and leave uncovered on the counter for 1 hour.
Bake at 350 degrees for 45 minutes.
Let sit 15 minutes before removing from pan. Allow to cool to room temperature before slicing. Usually makes 16-18 slices.