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.


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


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.