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Seedy Breakfast Loaf Recipe

Begin your day with a freshly baked loaf loaded with nourishing ingredients. Accompany it with velvety ricotta and luscious maple syrup to complement your morning coffee.

Equipment Needed:

10 x 23cm loaf pan. Using the correct size ensures the ideal outcome.


  • 220g plain flour
  • 1 Tbsp baking powder
  • 1½ tsp fine salt
  • 3 Tbsp poppy seeds
  • 3 Tbsp sesame seeds
  • 3 Tbsp flax seeds
  • 2 tsp fennel seeds
  • 3 Tbsp pumpkin seeds (pepitas)
  • 1/3 cup rolled oats or toasted granola
  • 120g brown sugar
  • 50ml maple syrup, plus extra for serving
  • 150ml sour cream or plain yoghurt
  • 150ml coconut cream
  • 100ml extra virgin olive oil
  • 2 free-range eggs
  • 2 Tbsp coconut flakes
  • Ricotta, for serving


  1. Prepare the Oven and Pan: Preheat the oven to 170°C fan-forced (190°C conventional). Grease and line the 10 x 23cm loaf pan for baking.
  2. Mix the Dry Ingredients: In a medium-sized bowl, mix the flour, baking powder, salt, seeds, and your choice of rolled oats or toasted granola.
  3. Combine Wet Ingredients: In a separate, larger mixing bowl, merge the brown sugar, maple syrup, sour cream (or plain yoghurt), coconut cream, oil, and eggs. Whisk these ingredients until they blend well.
  4. Combine Wet and Dry Mixes: Slowly add the dry ingredients into the wet mixture. Using a spatula, stir until the ingredients have just combined. Be cautious not to overmix.
  5. Baking: Pour the batter into the prepared loaf pan. Sprinkle the coconut flakes on top. Bake in the preheated oven for approximately 1 hour and 15 minutes, or until a skewer inserted into the loaf comes out clean.
  6. Cool and Serve: After baking, let the loaf cool in the pan. Once cooled, remove it from the pan and slice. Serve the slices topped with ricotta and a drizzle of additional maple syrup.


This delectable seedy breakfast loaf serves 12. It’s a brilliant way to incorporate essential nutrients into your breakfast while enjoying a delightful treat.

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