Irish Oat Loaf (Gluten-free & Dairy-free)

Irish Oat Loaf

This has been one of my new favorite breakfast staples. It’s hearty, filling, and feels like a little treat. I like to toast a slice and spread ghee and raw honey on top, and eat it as part of my well-balanced breakfast plate.

Makes 10 servings

INGREDIENTS

• 3 cups rolled oats (plus extra for topping)

• 1/3 cup flax meal

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 tablespoon apple cider vinegar

• 1.5 cups dairy-free milk of choice (I use coconut or almond)

• 2 tablespoons maple syrup or honey

• 3 tablespoons ghee, melted

• 2 large eggs

• 2 tablespoons pumpkin seeds, for topping

METHOD

1. Sour the milk: Sour the milk: In a separate bowl or measuring cup, stir 1 tablespoon apple cider vinegar into 1.5 cups dairy-free milk of choice and let sit for 5 minutes until slightly thickened. (This stands in for buttermilk.)

2. Prep and make oat flour: Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Place 3 cups rolled oats, flax meal, baking soada, and sea salt in a food processor or blender and pulse until it forms a fine flour, about 20-30 seconds.

3. Combine wet ingredients in a large mixing bowl: Whisk 2 tablespoons maple syrup or honey, 3 tablespoons ghee, melted, and 2 large eggs into the soured milk mixture until smooth.

4. Form the batter: Pour the dry flour into the wet mixture and stir just until combined into a thick, soft batter, don't overmix. The flax meal will make it slightly thicker than a plain oat batter.

5. Top the loaf: Scrape the batter into the prepared pan and smooth the top. Sprinkle some whole oats and 2 tablespoons pumpkin seeds, for topping over the batter, then press lightly into the batter with a spoon.

6. Bake: Bake for 1 hour, until deep golden and a toothpick comes out clean.

7. Cool: Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing, at least 30 minutes.

NOTES

Naturally gluten-free if you use certified GF oats. Ghee adds a rich, slightly nutty flavor; swap for a plant oil if you need this fully dairy-free. Flax meal adds fiber and a slightly nuttier taste. Raisins, currants, or caraway seeds can be folded in at the end for a more traditional touch. Best sliced once fully cooled, and toasts beautifully on day two.