High-protein oats bread (gluten free)

I haven’t been publishing almost anything lately because I have been through a period of change in my diet, meaning I got some possible intolerances I had to find out about and I started a fitness journey that led me to cook very plain food, so I didn’t think  I had much to share right then. But now that I’m getting confident enough with these changes I start to cook properly again and I want to share the succesfull recipes with you. This bread is made with instant oats and it’s completely gluten- free with a high protein level. Perfect for both intolerances and fitness. There you go.



Tot. circa 1 and a half hours



1 bread mould, a large bowl, a large wooden spoon or spatula, aluminium foil, baking paper



300 gr instant oats

60 gr minced almonds or cashews

20 gr seeds of choice  plus to top

1 tablespoon baking powder

1 teaspoon salt

1 box of Mager Kesam if you are in Norway while you make this bread like me, OR 1 small box of greek yoghurt

9 eggwhites

1 teaspoon of lime juice



I mixed all the dry ingredients in the bowl, mixing with the spatula. I poured the Kesam/greek yoghurt inside together with the eggwhites and the lime juice and I mixed well until compact. I let the dough rest for 15-20 minutes.

I turned on the oven at 175 C. I covered the mould with baking paper  and poured the bread dough in it. I sprinkled with some more seeds. I baked for about 60 minutes, covering with the aluminium foil the last 10-15 minutes. I checked the baking with a stick, I took it out from the mould and I let it cool before serving.

Buon appetito!


High-protein oats bread (gluten free)

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