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Greek Yogurt Oatmeal Bread with Mozzarella
Tender loaf blending rolled oats, flax, almonds, Greek yogurt and melted mozzarella. Flour-free with a nutty crust ideal for savoury toast.
15 min prep / 65 min total
121 kcal
5g protein
15 servings
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Ingredients
Ingredients updated to metric measurements
- 160 grolled oats
blended fine
- salt
to taste
- 35 gflaxseed
- 10 gbaking powder
- 30 galmonds
toasted and ground
- 2eggs
- 30 mlolive oil
- 135 gGreek yogurt
- 125 mlwater
- 80 gmozzarella
grated
- rolled oats
for topping
Instructions
Blend rolled oats to a fine flour and mix with salt, flax, baking powder and ground almonds.
Whisk in eggs, olive oil, Greek yogurt and water until smooth, then fold in grated mozzarella.
Transfer to a greased loaf pan and scatter whole rolled oats on top.
Bake at 350°F (180°C) for 45- until the crust is deep golden; cool completely before slicing.
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