Seeded Dried Fruit Bread

This loaf of dried fruit bread is incredibly nutritious and packed with plant-based goodness: gluten-free oats, crunchy hazelnuts, a variety of seeds, and dried fruits for a sweet and nutty breakfast or snack! The best part? It's a 1-bowl, no-knead recipe and requires just 10 minutes of active prep time!

Why you'll love this recipe

• Unlike most dried fruit bread recipes, this one is made without flour. Just like my seed bread, it uses oats and seeds for an easy no-knead alternative to regular bread.
• It's a great make-ahead breakfast for the week. The sweet notes from the dried fruits make it very popular amongst kids.
• One serving (about 2 slices) of this bread is packed with 10 grams of protein and 9 grams of fiber.
• This bread is naturally gluten-free (just like my sunflower seed bread or my mutli-seed crispbread).

Key ingredients and substitutions

• Rolled oats: They form the base of this bread. You can use porridge (quick cooking oats) for this recipe which are a little thinner than old-fashioned rolled oats and soak up the water really well. However, don't use flaky instant oats. If you're on a gluten-free diet, make sure to use gluten-free certified rolled oats (e.g., Bob's Red Mill).
• Raw hazelnuts: In my opinion they pair best with the dried fruits. However, you can totally swap them for raw almonds or raw pecans.
• Sunflower seeds: For some added crunch and a larger variety of seeds. I believe in a plant-first approach to eating, where it's all about adding a more plant-based foods into our diet, and seeds are a great way to do that.
• Flax seeds and chia seeds: They swell when soaked in water and form a gel that holds all the ingredients together. Don't substitute them for other ingredients as they are key for binding in this recipe.
• Dried fruits: Dried cranberries, figs, and apricots are my go-to for a yummy taste and beautiful colors. Sultines and dates would be great alternatives to figs.
• Salt: Even though this is a sweeter kind of bread, you still want to add a good pinch to elevate all the flavors.

Elo's tips

• Use boiling water to keep the resting time as short as possible.
• Avoid silicon molds and use a regular loaf pan. The silicone pans tend to widen and don't hold their shape very well, making the bread large, flat, and uncooked at the center.
• Let the bread cool down completely before slicing. This is imperative to prevent it from falling apart when you slice it.
• Cut the bread lengthwise for a fun presentation and unconventional shape. But note that it's more delicate to cut it that way.
• Try toasting the bread. It enhances the flavors of the hazelnuts and sunflower seeds and softens the dried fruits. I could snack on toasted slices of this fruit bread all day long!

Step-by-step instructions

1. Step 1: Chop the hazelnuts and dried fruits. Cut the dried figs and apricots into slices, then into small pieces. It will help the bread hold it's shape and prevent it from falling apart when you slice it.

2. Step 2: Combine the dry ingredients. Add the rolled oats, chopped hazelnuts, sunflower seeds, flax seeds, chia seeds, salt, dried cranberries, figs, and apricots to a large mixing bowl. Give it a good stir (mostly to make sure that the salt is spread out evenly throughout the bread).