My fastest oatmeal bread for a healthy breakfast! No flour No butter! Easy gluten free

My fastest oatmeal bread for a healthy breakfast! No flour No butter! Easy gluten free

Ingredients:

• 1 cup of rolled oats
• 1 glass of warm water (approximately 200–250 ml)
• 1/2 of a pumpkin (about 400 g), peeled, grated, or cooked and mashed
• 1 tablespoon of sweetener (honey, maple syrup, or erythritol – optional)
• 1 teaspoon of cinnamon (optional but recommended)
• A pinch of salt
• 3 tablespoons of vegetable oil (optional, for moisture and richness)
• 1 tablespoon of sesame seeds
• 5–6 dried apricots, rinsed and chopped (soaked in hot water to soften)
• 1 tablespoon of chia seeds
• 1–2 tablespoons of finely chopped nuts (walnuts, almonds, or pecans)
• 2 tablespoons of a mixture of nuts, seeds, and dried fruits (e.g., sunflower seeds, raisins, pumpkin seeds)
• 1 teaspoon of baking powder
• Parchment paper for baking

Directions:

1. Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper.
2. In a bowl, combine the rolled oats with the warm water and let it sit for about 10 minutes to soften.
3. Add the grated or mashed pumpkin, sweetener, cinnamon, salt, vegetable oil, sesame seeds, dried apricots, chia seeds, chopped nuts, mixture of nuts, seeds, and dried fruits, and baking powder to the bowl. Mix until well combined.
4. Pour the mixture into the prepared loaf pan and smooth out the top with a spatula.
5. Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool before slicing and serving. Enjoy your delicious oatmeal bread!
   Tips:

• You can customize this bread with your favorite nuts, seeds, and dried fruits.
• Add a drizzle of honey or maple syrup on top for extra sweetness.
• Store any leftovers in an airtight container at room temperature or in the refrigerator.
  Prep time: 15 minutes
  Calories: 200 per serving (serves