Overnight Oat, Nut & Seed Bread (gluten-free)

Overnight Oat, Nut & Seed Bread (gluten-free)


An easy overnight oat, nut and seed bread to try at home

This is such an easy homemade bread recipe, it literally takes throwing some ingredients together and letting them soak overnight (or for 3-10 hours) before baking. No kneading reguired!

I’ve actually been making this bread for a few years now, and so I do apologise for only sharing it with you now on the blog – but better late than never!

This recipe is 100% gluten, dairy and refined sugar-free. It also contains good whole carbs, good protein and healthy fats.

This bread is so dense and nutritious, that I feel it’s a good base for any meal. I love having a slice with a bowl of soup, or topped with avocado or banana slices! And of course, a drizzle of nut butter on top is insanely good (peanut, macadamia, cashew or almond butter). It’s great on it’s own and it’s perfect toasted!

I hope that you love this easy bread recipe as much as I do!

Liezl Jayne XO



The Recipe


-2 cups rolled oats (dry)
-1/2 cup flax seeds (linseed)
-1/2 cup pumpkin seeds
-1/2 cup sunflower seeds
-1/2 cup raw almonds
-4 Tablespoons chia seeds
-5 Tablespoons psyllium husks
-2 cups water
-4 Tablespoons coconut oil (melted)
-2 teaspoons xylitol syrup (or 100% pure maple syrup, or honey)
-1 teaspoon fine sea salt (1/2 teaspoon course)

(makes roughly 12-16 slices)

Suggested Toppings

Serving suggestions:

-spread with unsweetened nut butter (almond, macadamia, peanut)
-top with fresh banana slices
-top with avocado slices, sea salt & cracked pepper
-serve with soft-medium poached eggs
-serve with a bowl of soup
-top with tahini, cherry tomatoes, sea salt, pepper and arugula
-spread with cashew nut cheese (or your fave cheese)
-drizzle with honey


The Method


-mix all of the ingredients together in a bowl until well blended
-grease a bread pan with additional coconut oil
-pour the batter into the bread pan and smooth out the top with a back of a spoon (can dip a spoon into melted coconut oil to help smooth it out)
-cover the filled bread pan with a clothe and leave it to sit overnight (or for 3-10 hours)
-preheat your oven to 180 degree’s Celsius/ 360 Fahrenheit
-place the bread pan in the oven and bake for 20 minutes
-after 20 minutes remove the bread from the pan, and place it upside down on an oven tray
-bake the bread for another 30-40 minutes (upside down)
-once the bread baked, remove it from the oven and leave it to cool before cutting it (difficult because it smells so good, but important)
-once the bread has cooled, slice and serve
-top with unsweetened nut butter, tahini, avocado, cashew nut cheese, eggs or any other topping of choice
-eat & enjoy!
-once the bread has cooled fully, store in an airtight container in a cool place to keep fresh

Made with love by Liezl Jayne xo


*Please note that if you are interested in taking a dietary psyllium supplement, it is important to read the instructions carefully. Do not give psyllium to young children, as it can be a choking hazard.

Photos by Liezl Jayne Strydom – for liezljayne.com