Oatmeal Yogurt bread

Breakfast Bread!
High-Protein Yogurt Oat Bread (Gluten-Free)
Dialed this one in after a few test bakes and now officially on repeat.
Dense, nourishing, sliceable, and very blood-sugar friendly.
No flour. No yeast.

Ingredients
* 1 3/4 c - 2 cups thick Greek-style yogurt- I used Fage
* 2 eggs ( I used 1/3 c egg whites)
* 3 tbsp honey or maple syrup
* 2 3/4 cups high-protein rolled oats
* ½ cup almond flour (ground almonds)
* 1/3 cup oat flour
* 1.5 tbs olive oil
* 1½ tsp baking soda
* ½ tsp salt
* 1.5 tbsp chia seeds
* Handful of pumpkin seeds ( Optional, for topping)
Optional: cinnamon for sweet (2tsp), herbs for savory

Method
1. Heat oven to 340°F. Line a loaf tin.
2. Whisk yogurt, eggs, olive oil and honey until smooth.
3. Stir in the rest of the ingredients setting aside pumpkin seeds
4. Rest batter 10 minutes so the oats hydrate.
5. Layer bread tin with parchemnt paper ( cut at the corners so it folds well ) and sprinkle seeds on top.

Baking Plan (important)
* Bake at 340°F for 60–65 minutes
* Loosely cover with foil at 30 minutes
* Bake until internal temp reaches 203–208°F
* Cool at least 1 hour before slicing- prevents a gummy middle.

Nutrition Highlights (per slice, ~10 thick slices)
About 200 calories
12–13 g protein
4–5 g fibre
Key nutrients include
**magnesium
**beta-glucans
**calcium
**B12
**choline and selenium
**vitamin E plus healthy fats from almonds/seeds and a bit of olive oil

*Very steady on blood sugar and surprisingly filling.

Fresh out of the oven!