Feta Garlic Oat Bread

Ingredients

Ingredients

For the High-Protein Savory Batter:

2 ½ cups Rolled oats (pulse for 5 seconds in a blender for a smoother loaf texture)

1 cup Plain Greek yogurt (unsweetened, 2% or full-fat works best for texture)

3 large Eggs (at room temperature)

2 tbsp Extra virgin olive oil

2 tbsp Garlic, finely minced (fresh or roasted)

1 tbsp Baking powder

½ tsp Fine sea salt

¼ tsp Freshly cracked black pepper

For the Mix-ins & Toppings:

¾ cup Feta cheese, crumbled (divided)

2 tbsp Fresh parsley or dill, finely chopped

Steps

1. Prep: Preheat your oven to 180°C and line a standard 8.5 x 4.5-inch loaf pan with parchment paper, leaving a small overhang on the long sides for easy lifting later.

2. Whisk the Wet Base: In a large mixing bowl, thoroughly whisk together the eggs, plain Greek yogurt, extra virgin olive oil, and minced garlic until the mixture is completely uniform and smooth.

3. Incorporate the Dry Ingredients: Stir the rolled oats, baking powder, fine sea salt, and black pepper directly into the wet bowl. Mix with a sturdy wooden spoon or rubber spatula until all the oats are fully hydrated and a thick batter forms.

4. Fold in the Flavor: Gently fold in ½ cup of the crumbled feta cheese and the chopped fresh herbs, distributing them evenly throughout the oat batter.

5. Rest the Batter: Let the mixture sit undisturbed on your counter for 5 to 7 minutes. Note: Because this recipe is entirely flourless, this resting window is critical to allow the oats to absorb the liquids, ensuring the loaf bakes up cohesive rather than crumbly.

6. Assemble and Bake: Transfer the thick batter into your prepared loaf pan, smoothing out the top surface with your spatula. Scatter the remaining ¼ cup of crumbled feta cheese beautifully across the top, pressing the crumbles slightly into the surface. Bake at 180°C for 35 to 40 minutes until the crust is a deep golden-brown and a toothpick inserted into the center comes out clean.

7. Cool and Slice: Remove from the oven and let the loaf cool inside the pan on a wire rack for 15 minutes. Use the parchment paper handles to lift the loaf out onto a cutting board. Let it cool for another 10 minutes before slicing with a sharp serrated knife. Enjoy warm on its own, toasted with a smear of butter, or alongside a bowl of hot soup! Store wrapped in the fridge for up to 5 days