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Whole grain rosemary bread

Seeded oat and rosemary loaf

Total Time
1 hr 15 min
10 min
1 hr 5 min
This chunky-textured loaf is a great source of fibre and has a delicious savoury flavour that’s complemented by fresh rosemary. Try it served freshly baked with soup, or enjoy it toasted the next day and spread with smooth ricotta and honey.


Whole grain oat flour

¾ cup(s), (70g) (use 3/4 cup rolled oats, processed into a fine powder as per step 2)

Rolled oats, dry

155 g

Seed mix

30 g, (sunflower and pepitas)

Bicarbonate of soda

1 tsp

99% fat-free, plain Greek yoghurt, unsweetened

400 g


1 medium, lightly beaten

Fresh rosemary

2 tsp, finely chopped


  1. Preheat oven to 180°C. Lightly spray a 12cm x 22cm (top measurement) medium loaf tin with oil and line base and sides with baking paper, extending paper 3cm above edge of tin.
  2. Process ¾ cup (70g) of the oats in a food processor until finely ground, then transfer to a large bowl with the remaining oats. Add remaining ingredients and ½ teaspoon salt and stir until well combined. Spoon mixture into prepared tin. Lightly spray a piece of foil with oil. Cover tin with foil, oiled-side down.
  3. Bake for 30 minutes, then reduce oven temperature to 160°C and remove foil from tin. Bake, uncovered, for a further 30 minutes or until golden and a skewer inserted in the centre of loaf comes out clean. Stand in tin for 10 minutes, then lift out loaf with lining paper and transfer to a board. Cut into 12 slices and serve warm.