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Prep
10m
Cook
55m
Total
1h 5m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat oven to 180°C (160°C fan). Line a loaf tin.
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For
8
M
I
100
g
Self-raising flour
80
g
Oats, blend into oat flour or leave slightly coarse for texture
50
g
Mixed seeds
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Cook along with all of our recipes
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L
Lisa S
a month ago
It’s so good I have to make two! All packaged up for lunches this week.
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Molly
a month ago
Omg that looks AMAZINNNNNNG
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L
Lisa S
a month ago
😁 That’s it all sliced up, it stays as good as fresh for the week I also love that I could have it for breakfast if I wanted. Oh and thats my tex Mex base ready for tomorrow’s dinner! Loving my Sunday cooking sessions.
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A
Abby T
a month ago
Yummy!
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Molly
a month ago
mmmmmmm!!!!
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A
Annalise E
a month ago
Just had to have this again yum
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Molly
a month ago
Yay! Happy bank holiday 🩷🩷🩷
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Z
Zoe R
a month ago
Tastes great!
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Molly
a month ago
Looks it too😍😍😍😍
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A
Annalise E
a month ago
I love this, slightly warm with a dallop of Greek yogurt, a few raspberries and blueberries.
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Molly
a month ago
Nommmm😍😍😍😍
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Sarah E
a month ago
Gorgeous! Turned out so well!!
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Molly
a month ago
Looks FABULOUS
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E
El
a month ago
Lovely cake, not too sweet
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L
Lisa S
a month ago
Loved this one
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A
Anna Cobb
2 months ago
Great adding eggs whites for additional protein. I might whisk up the egg whites and fold through to see about a lighter textured sponge. Just because curiosity gets the better of me sometimes 😂
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Holly D
2 months ago
Hi, what mixed seeds did you use for this one please? Xxx
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Molly
2 months ago
I use the Aldi 4 seed mix xx
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Prep
10m
Cook
55m
Total
1h 5m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat oven to 180°C (160°C fan). Line a loaf tin.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
100
g
Self-raising flour
80
g
Oats, blend into oat flour or leave slightly coarse for texture
50
g
Mixed seeds
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
L
Lisa S
a month ago
It’s so good I have to make two! All packaged up for lunches this week.
Like
Reply
Cancel
Molly
a month ago
Omg that looks AMAZINNNNNNG
Like
Reply
Cancel
L
Lisa S
a month ago
😁 That’s it all sliced up, it stays as good as fresh for the week I also love that I could have it for breakfast if I wanted. Oh and thats my tex Mex base ready for tomorrow’s dinner! Loving my Sunday cooking sessions.
Like
Reply
Cancel
A
Abby T
a month ago
Yummy!
Like
Reply
Cancel
Molly
a month ago
mmmmmmm!!!!
Like
Reply
Cancel
A
Annalise E
a month ago
Just had to have this again yum
Like
Reply
Cancel
Molly
a month ago
Yay! Happy bank holiday 🩷🩷🩷
Like
Reply
Cancel
Z
Zoe R
a month ago
Tastes great!
Like
Reply
Cancel
Molly
a month ago
Looks it too😍😍😍😍
Like
Reply
Cancel
A
Annalise E
a month ago
I love this, slightly warm with a dallop of Greek yogurt, a few raspberries and blueberries.
Like
Reply
Cancel
Molly
a month ago
Nommmm😍😍😍😍
Like
Reply
Cancel
Sarah E
a month ago
Gorgeous! Turned out so well!!
Like
Reply
Cancel
Molly
a month ago
Looks FABULOUS
Like
Reply
Cancel
E
El
a month ago
Lovely cake, not too sweet
Like
Reply
Cancel
L
Lisa S
a month ago
Loved this one
Like
Reply
Cancel
A
Anna Cobb
2 months ago
Great adding eggs whites for additional protein. I might whisk up the egg whites and fold through to see about a lighter textured sponge. Just because curiosity gets the better of me sometimes 😂
Like
Reply
Cancel
Holly D
2 months ago
Hi, what mixed seeds did you use for this one please? Xxx
Like
Reply
Cancel
Molly
2 months ago
I use the Aldi 4 seed mix xx
Like
Reply
Cancel
