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Oat Quickbread with Sunflower Seeds and Flaxseeds

  • Author: Annie
  • Cook Time: 10
  • Total Time: 60
  • Yield: 1 1x


If you need a quick, flavorful healthy bread to accompany lunch or dinner – this is it!




  • 2 cups quick-cooking oats (or lightly grind regular oats)
  • 2 cups whole wheat flour
  • 1/2 cup unsalted, roasted sunflower seeds
  • 1 Tbsp. flaxseeds (not flaxseed meal)
  • 4 tsp. baking powder
  • 1 tsp. sea salt
  • 2 cups non-dairy milk + 1 Tbsp. fresh lemon juice, whisked together
  • 1/4 cup tahini
  • 12 tsp. pure maple syrup


  • 1 Tbsp. unsalted, roasted sunflower seeds
  • 1 Tbsp. rolled oats
  • 1/2 Tbsp. flaxseeds (not meal)


  1. Preheat oven to 450-degrees F and lightly oil a loaf pan – or use an oversized pie plate as I did. (It looks prettier, I think, and bakes faster.) You can line the pan/plate with parchment instead, if preferred.
  2. In a large bowl, combine the oats, flour, sunflower seeds, flaxseeds, baking powder and salt. In a separate bowl, whisk together the non-dairy milk/lemon juice, tahini and maple syrup. Stir this mixture into the oat mixture. Stir just enough to make sure there are no dry spots.
  3. Pour the batter into the prepared pan and sprinkle the seed/oat mixture on top of the dough. Bake for 30-50 minutes (depending on which type of pan you use). The bottom of loaf should sound hollow when tapped.
  4. Let cool a bit before cutting and serving.


  • This would also be tasty with the addition of dried cranberries and/or toasted walnuts. Add a couple of tablespoons of maple syrup if you like a sweeter bread.


  • Serving Size: 8
  • Calories: 341
  • Sugar: 1
  • Sodium: 356
  • Fat: 13
  • Saturated Fat: 3
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 48
  • Protein: 11
  • Cholesterol: 0