This bread is an ode to my dad and the cinnamon raisin bread bars he'd toast for his breakfast every morning when I was a kid (not for me - I turned my nose up at anything with mushy cooked raisins in it). Mornings are my dad's jam. For me, they're the absolute worst.
But having a loaf of this cinnamon raisin seed and nut bread on hand makes them significantly more bearable. Especially when your baby seems to have inherited some of her grandpa's AM enthusiasm (the happy part, thankfully - not the early part...yet.).
My dad's face should be pasted next to "morning person" in the encyclopedia. He's more than just a bright-eyed breakfast-lover though, he's also got an impressive internal alarm system. If he needs to wake up at 3:30am...or 5am...or 4:12am for something super important, he won't set an alarm - he'll just snap himself awake at whatever ungodly hour. (BUT HOW?? You're my hero, Dad.)
Meanwhile when three separate alarms wouldn't drag me out of bed in high school, he'd wake me by ripping my comforter off before sauntering downstairs to toast his cinnamon raisin bread bars.
For the record: this is how you guarantee I wake up as a raging morning monster. My husband has learned the hard way, it's best to wake me gently, while stroking my hair and whispering sweet nothings in my ear. Things like, "your breath smells amazing, honey" or "I love your new wind-blown hair look."
Or "your cinnamon raisin seed and nut bread is in the toaster."
That last one will for sure work every time.
I've coined this loaf "new mom survival bread." I've been making variations ever since Alanna gave me half a loaf of her multi-grain seed & nut bread last year - both the one on her blog and a version from her upcoming book. I was hooked. This cinnamon raisin version - made just after Zoella was born - got me up from too-little sleep and kept me going.
It's got serious sticking power - an extra-toasted slice slathered with butter and some sea salt flakes will give you enough fuel to last the morning. Unlike most breads, it's got crunch and texture that requires you savor each mouthful with a few chomps. If ever there was a toast worth $4, this is it. (And it is - Josey Baker, the artisanal bread-maker behind SF's $4 toast, makes his own variant that he calls Adventure Bread).
I feel like they should give a loaf of this bread when you leave the hospital with your newborn: "goodluck, optimistic new parent, this bread will sustain you." That being said: this loaf makes an excellent gift. It most certainly lives up to the name Sarah Britton's given her version: The Life Changing Loaf. For a keto version, see my friend Sherrie's seed bread!
By absorbing up to 10x their own weight in water, psyllium seed husks are what give the bread its stick-togetherness, and as long as you've got that for a base, the loaf is flexible. Change up the nuts, seeds, & grains with others in the same amounts. Swap maple syrup for honey if that's your thing. I recently traded the hazelnuts and raisins to make a salted peanut chocolate chip version. I may have even served up a slice topped with a scoop of vanilla ice cream. (Find even more substitution suggestions on My New Roots.)
I'm currently obsessed with this cinnamon raisin variation. Dressed up as a nostalgic slice with toasty nuts, sweet raisins, and a spiral of warm cinnamon, I'm hoping it'll help to channel my dad's morning energy as I stumble out of bed.
Recipe
Cinnamon Raisin Gluten-Free Seeded Oat Bread
Ingredients
- ⅓ cup (60 g) whole grain millet
- ¾ cup (115 g) sunflower seeds
- ½ cup (75 g) pepitas, (pumpkin seeds)
- ¾ cup (100 g) hazelnuts, coarsely chopped
- 1 cup (140 g) Thompson raisins
- 2¼ cups (203 g) gluten-free old-fashioned rolled oats
- ½ cup (85 g) flax seeds
- ⅓ cup (30 g) psyllium seed husks
- 3 tablespoons (35 g) chia seeds
- 1½ teaspoons ground cinnamon
- 2 teaspoons kosher salt
- 2½ cups (600 g) water
- ¼ cup (55 g) refined coconut oil
- 2 tablespoons (40 g) pure maple syrup
- 1 tablespoon ground cinnamon
- 3½ tablespoons light or dark brown sugar
INSTRUCTIONS
- Preheat the oven to 325°F. Spread the millet, sunflower seeds, pepitas, and chopped hazelnuts out on a baking sheet and toast until lightly browned and fragrant, tossing occasionally, about 15-20 minutes.
- Soak the raisins enough boiling water to cover while you toast the nuts & seeds. Drain well and set aside.
- Toss together the toasted seeds, oats, flax seeds , psyllium seed husks, chia seeds, cinnamon, and sea salt in a large bowl. Add the water, coconut oil, maple syrup, and raisins and toss to combine, using your hands to mix it together really well, until the "dough" is very moist.
- In a small bowl, mix the cinnamon and brown sugar together.
- Prepare a loaf pan (8.5x4.5 to 9x5) with a parchment paper sling and line the ends with parchment paper.
- Scoop ⅓ of the dough into the loaf pan and spread it out evenly, sprinkle ½ of the cinnamon and brown sugar mix over the top. Repeat with another ⅓ of the dough and the rest of the cinnamon and brown sugar. Top with the remaining ⅓ of the dough, using your hands to create a slight dome form over the top.
- Cover the pan with a cloth and let sit for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 400°F.
- Bake the loaf, uncovered, for up to 1½ - 1¾ hours until deeply golden brown, checking every 15 minutes after 1 hour.
- Let cool completely for at least 2 hours before removing from the pan. Serve slices extra toasted with your favorite toppings (I'm partial to butter and flaky salt). Keep refrigerated for up to a week.
pamela -
Your recipe is great!
One questions:
I know that most nutrition experts recommend ground over whole flaxseed because the ground form is easier to digest & whole flaxseed may pass through your intestine undigested, which means you won't get all the benefits.
Recognizing that the bread is already a nutritional powerhouse, I wanted to ask your thoughts on using ground flaxseed in place of whole: would it thicken the bread too much?
Sarah Menanix -
That's a great question! I think it would work, but I've never tried it so I don't know how it would affect it. This bread is already very moist though, so I think using ground wouldn't dry it out by soaking up too much moisture!
Elsa -
Hi, I would love to make this recipe, but besides my celiac condition I am higlhy allergic to psyllium, what do you recommend me to substitute this ingredient.
Thank you.
Snixy Kitchen -
Unfortunately I don't think that there's a good substitute for psyllium in the recipe. the thing psyllium husk powder does is swell multiple times its size to bind everything together.
LouAnn -
I can’t use any oil. Would applesauce sub for the oil?
Sarah Menanix -
Hmm - I have not tried it, but I think it may work!
Stanley -
Do I missed reading something? I went through the recipe twice but I don't see any flour mentioned, is this bread without flour? Can I make it with a breadmaker machine? Thank you.
Sarah Menanix -
Hi! This is correct - this is a gluten-free bread that's made with just seeds and nuts. The flax, oats, and psyllium seed husks all work together to bind it together into a sliceable loaf!
Rou -
Wonderful recipe! Made this bread yesterday. It filled up two loaf pans and I’ve frozen one for next week! The raisins on top of the bread got too brown, almost burnt, so I’ll let that item out next time, otherwise delicious and filling! Thank you!
Rozina -
First of all. A big thank you for this amazing bread recipe. After trying so many breads and turning them into croutons due to failures, it gives me great happiness to tell you that this was an instant hit. I just loved the way it baked in one hour. I used quinoa flakes as I cannot eat oats. Thanks again
Sarah Menanix -
Hi Rozina, I'm so glad you loved this loaf! This reminds me that I need to make another batch of it soon! I should try a version with quinoa flakes too - yum!
Rozina -
Thanks. Do maje it with quinoa.
The best part is my husband liked it and ate for breakfast. Toasted is even better.
lea -
I grew up loving cinnamon raisin toast. I also have made the my new roots version of this bread many times. I have lately been craving cinnamon. This recipe of yours is going to be the catalyst to make the bread again.....
thanks so much
Alex Barba -
Hi! this is a great recipe I can´t wait to bake it. Is not it necessary to use baking powder?
Sarah Menanix -
Nope! It's a very dense seed/nut loaf so it doesn't need to "rise" in the baking. I hope you love it as much as I do!
Gayle Carr -
Can you use ground flax instead of the psyllum? Otherwise, I will have to buy metamucil to use as an ingredient, which seems just wrong.
Sarah Menanix -
I don't think ground flax will work as a replacement. The thing psyllium husk powder does it swell multiple times it's size to bind everything together. I usually purchase it in the bulk section at natural grocery stores (Whole Foods has it in bulk) or buy the Bob's Redmill Brand. Hope you're able to find some without having to buy metamucil (I agree, that sounds gross;)
Tammy Heggerud -
Love love love this bread!! I only bake when the weather is cool enough to turn the oven on and I have been without this bread for breakfast for a week! ???? So tonight I'm baking 2 loaves. Do you think it would freeze well?
Sarah Menanix -
Yes! I've made two loaves and frozen one before - no problem. Just pull it out and transfer it to the fridge the day before you want to eat it.
Tammy Heggerud -
Hi again! I’m still faithfully baking this bread. I always double the recipe and bake 2 at once and the I freeze 1. Works out perfectly. I was browsing through previous comments and I saw a mention of another version that Alanna makes and a pumpkin version. Would you have a link to these recipes or if it’s a cookbook? I’m not familiar with who Alanna is. Thank you in advance!
Sarah Menanix -
Hi Tammy! Of course - Alanna from The Bojon Gourmet makes a variation without the cinnamon raisin - here's the link! and her cookbook, called Alternative Baker, is linked in the top her sidebar where you can find the pumpkin version. Also Sherrie from With Food and Love has adapted the pumpkin version on her blog as well.
Sadie Morgan -
Hi there - I am sensitive (Unfortunately) to Oats along with all grains.... do you have a good sub for the rolled oats perchance?!!
TYIA!
Sarah Menanix -
While I've never made it, Green Kitchen Stories has an oat free version in small roll form - It sounds similar and I think would work for you!
Roffikins -
Hi all! I too have become sensitive to oats thanks to my super high maintenance intestines, and I was wondering if you could help me hypothesise replacing them with cooked millet or quinoa? Maybe leave out a tablespoon of water to balance out the moisture? I think it would be great to find something to act as structural scaffolding between the seeds and nuts... What do you think?
Sarah Menanix -
Ooo - I really like this thought process. In baking, I often sub sorghum flour for oat flour, so I wonder if sorghum could work as well? If I were to try it I would probably weigh the grain before you cook it, then weigh it after it's cooked/drained so you know exactly how much water it soaked up, then reduce the water in the recipe by that weight. However, my worry is that a cooked grain isn't going to bind well to the seeds and nuts since it's already cooked. Personally, I would be more inclined to sub with a bit of flour (sorghum flour, millet flour, etc.) Or perhaps a blend of some cooked grain and some flour.
Alternatively, my friend Sherrie has an oat-free version of this loaf that's much more similar.
Whatever you try, please let me know because I'm so curious!
Roffikins -
Thanks so much for the quick reply Sarah! Looks like I have some experimenting to do... I hadn't looked into sorghum before having seen it around in GF flour blends for ages, so thank you for the opportunity to learn something new! Having done some cursory googling, it would appear that to replace the oats with sorghum flour without adjusting the water one should work to a ratio of 1 cup oats = 0.75 cups flour, does that sound about right to you?
I sort of imagined that through the cooking process the water absorbed by the grain through the second cooking process would evaporate to some degree, creating air pockets and a sort of lattice work throughout the loaf... Or maybe it would just be a soggy, crumbly mess. Let's see!
I've also found flaked millet and on the hunt for flaked sorghum to try a 1 to 1 replacement for the oats as well.
Thank you for the link to the oat free version of your loaf, it's a great option if these alternations don't pan out, I'm just a terror and want to cram as much variety and goodness into one food item as I can. You can imagine what I'm like to live with (oy) ;)
Will keep you posted on all the above, big hugs all xx
Krysia -
Are the psyllium seed husks whole or ground?
Sarah Menanix -
Great question! Either one will work just fine in this bread!
Marissa -
This looks just awesome! Have you ever had Rainforest Crisps? I could imagine slicing this bread very thinly, baking the slices until crisp and then serving it with some wonderful, gooey, barnyardy cheese!
Laura @ Laura's Culinary Adventures -
What a hearty, yummy bread! This would make me excited to get out of bed in the morning too!
Katie -
There are so many recipes that I look at and think "oh, that would be delicious! I should make that!" And then, I don't. Finally got my act together and made this bread this weekend and am so glad that I did! Thanks for introducing me to seed and nut breads - I can't believe what I have been missing. Thanks for a great site!
Aysegul -
Oh how much I love reading your words Sarah..
I have made variations of this bread several times when it first appeared on My New Roots. But then we ran out of psyllium seed husks and I totally forgot about it. Now that you made this I remember how much I loved it. This bread is truly life changing! <3
Lisa / Good on Paper -
i just had to look this up tonight after having that slice today. yum yum yum! I need to get my hands on some Whole Husk Psyllium!! Thanks Sarah!
Sarah Menanix -
I just get it in the bulk section at Whole Foods! You can get as little or as much as you want of literally every nut/seed in this recipe in their bulk section, which makes it super reasonable to make - you don't end up with tons of extra ingredients!
Ami@NaiveCookCooks -
Sarah I can relate to you! I am not a morning person at all and I still remember to wake me up my dad would open the curtains, turn on the radio! Oh I used to be so mad and like you even now my husband knows not to bother me without me having my morning coffee! hehe
We both love nutty seedy breads and this loaf looks divine!! I remember seeing Sarah's life changing loaf and wanting to make it all this time but I am way too lazy lol!!
Now I MUST try this!!
Sarah Menanix -
Hahaha that sounds like the worst wake-up ever! If they could just bring my morning tea and bread to my bedside instead, that'd be great;). It's seriously SO EASY to make. Very little hands on time. In fact, the last loaf I made, I didn't bake it for a full 24 hours after resting the dough because I was too busy and it *still* turned out amazing. Please let me know if you try it!
Carla -
Wait, but HOW? How did you transition from a person who wouldn't glance at a raisin to EATING THEM? Inquiring minds want to know!
(Also- you have given ME a version of this bread, extra-toasted, with butter and I wanted to give you the contents of my wallet. So.)
Sarah Menanix -
Hahaha nono - COOKED raisins. Carla: It's a texture thing. BUT I grew up and stopped thinking slugs were invading my bread. Also, I'll take the contents of your wallet any day;)
lynn @ the actor's diet -
Gorgeous - I love a super seedy bread like this!
Brandon @ Kitchen Konfidence -
This bread is so wonderfully seedy! I would love a warm slice with some good quality salted butter.
Megan {Country Cleaver} -
What a special recipe!!
amanda paa -
i have a feeling there is a new obsession on my horizon. i have fond memories of my mom toasting cinnamon swirl raisin bread nearly every morning, of which i would bypass and hit up the honey nut cheerios. but now - this is my everything.
i can't believe your dad can wake himself up without an alarm, no matter what the hour. and i'm also glad that zoella has taken the happy part of that in step. :) xo
Sarah Menanix -
Yes!! Amanda, you will LOVE this bread. Especially because you are so so creative that I know you'll just add your own flair to it making it even more amazing. I can't wait to hear all about it!
Lisa -
My mom is a morning person, too!! Not that she's cheery and bubbly in the morning, but come 6:00, she's off to the races. How do they do that?!?!
Seriously, this bread has EVERYTHING that I would want. I don't think I've ever tried making a nut and seed loaf before, and you don't need to convince me any more to make this one! I do, however, have a raisin-hater in the house, but I think I would be quite happy to devour this all by myself!
Sarah Menanix -
Dude - 6am?! I think I only get up that early for flights now and even then I am NOT HAPPY about it. Just think about how much more I'd get done though! Haha. Leave the raisins out - it'll still be delicious! ORRRR replace them with chocolate chips - my other fav;)
Brenda @ a farmgirl's dabbles -
I am in adoration of all the crunchy chewy goodness going on in this bread. It's gorgeous!
Sarah Menanix -
Thanks Brenda!
Bethany @ Athletic Avocado -
I am certainly not a morning person either! It's really hard for me to get up early unless I have a good reason to. This bread looks like a good reason to me! I love the plethora of nuts and seeds here! Perfect with jam on top I'm sure ;)
Sarah Menanix -
High fives for fellow morning haters;) Highly recommend bribing yourself with this bread!
Allison @ Yummy Beet -
I've had a lifelong love for the aroma when you toast (and eat) a cinnamon raisin bagel. This is on my to-make list. Recently started playing around with psyllium in the kitchen and am enjoying its amazing thickening action! Beautiful photos and styling, as always. xo
Sarah Menanix -
Yes!! The smell of the sweet cinnamon swirl gets me every morning. I can't wait to see what exciting things you start making with the psyllium!
gerry @ foodness gracious -
I love love love heavily seeded baked things so this is screaming my name :)
Sarah Menanix -
Yay! Thanks Gerry!
Traci | Vanilla And Bean -
With Father's Day approaching, I thought this was the sweetest ode to your Dad, Sarah. It's as if your Dad's world revolved around cinnamon raisin toast.. hehe! And you recreated this masterpiece with him in mind. Such sweet memories too, growing up. As for a morning person or not? I am not, however, I *do get up extremely early to support my husband's working schedule and to save my sanity.. as I am most productive and think best in the morning and now am in a routine, thankfully. But your way of waking up, slowly with sweet nothings being whispered? Me too. And I'd be in a better mood because of it. :D This bread? I can't get past that cinn swirl in there. Dreamy. This will be made. Thank you, Sarah! xo
Sarah Menanix -
Thank you so much! Wow - I'm super impressed that you get up early VOLUNTARILY! I've just started giving in to the idea that I'm having to wake up at 8am with the baby. Like 8am is early for me, Traci. What is wrong with me?? I hope you love this bread as much as I do - and that it makes your early mornings just that much happier:)
Sheri -
I do hope you saved a slice for Nonny...I want this for my breakfast <3
Sarah Menanix -
I'll do one better - a half loaf!
christine desroches -
I think this might be my favourite version of this bread yet. That sweet cinnamon sprinkled between the layers sounds just perfect! My dad was also a big cinnamon raisin fan, but I always loved it too - toasted with butter, always. I will definitely be making a loaf of this soon!
Sarah Menanix -
Aww yay! I've been eating it for breakfast alllll week and it's still getting me up in the morning with heart emoji eyes. I would love to hear what you think if you make it!!
jaime // the briny -
What! I love the sweet + spicy take on this bread. I've made Alanna's version so many times and I'm totally with you--the shit is magical.
Sarah Menanix -
(You mean literally right? Because this bread gives you magical shits...TMI?? Hehe)
Natalie R -
I LOVE the seed & nut bread from My New Roots - my mom has been making it for years now and every time she does, I make sure to stop by and grab some! This version looks even better (if that's possible?!). I'm a cinnamon-raisin fanatic and am immediately putting this on my next-to-bake list :)
Sarah Menanix -
Oh wow! It's a bread that says "I love you" like no other, in my opinion! Hope you love this version just as much!
Karen @ The Food Charlatan -
Okay, toast with ice cream on top?? you are a freaking genius. also I read that $4 toast article and I think I'm going to be making a trip soon. Except instead I will just make THIS!!! It looks like an entire meal in one slice. Like Willy Wonka candy, except not weird.
Sarah Menanix -
I like how $4 is what's gonna get you to visit and not...you know...a baby.
Lauren @ Climbing Grier Mountain -
I love the simplicity of this bread! Gorgeous photos too!
Sarah Menanix -
Thank you Lauren!
Jessica Kelley -
I love this variation! I loved the original recipe from Sarah and have been anxious to give Alanna's version a tired since she has slight more grains. However, Your version is a serious win...love the millet and cinnamon raisin! Great recipe!
Sarah Menanix -
Thanks Jessica! I think you should make one of each version (and order Alanna's book so that you'll have her pumpkin version too!!). They're all so good!
Matt -
Love everything about this Sarah!
Sarah Menanix -
Thank you Matt!
Veronica -
I am not a morning person, never have been so imagine my surprise when I discover that my husband is the type of person that wakes up with a smile on his face! He is cheerful and ready to have breakfast! Not me I want my coffee and some of this bread!
Sarah Menanix -
Lucas and I said she gets that happy morning smile from both her grandpas!