Coconut, rosemary & oat bread recipe

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Sliced gluten-free oat bread on slate with butter and knife


Makes 1 medium loaf


  • 300g oats
  • 2 handfuls mixed nuts (walnuts, hazelnut, almonds)
  • 50g pumpkin seeds
  • 3 tablespoons psyllium husk (buy online or at a health food shop)
  • 4 tablespoons desiccated coconut
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon coriander seeds
  • 1 tsp Maldon sea salt
  • Good grind of black pepper
  • 275ml cold water
  • 1 teaspoon milk for brushing


You will need a measuring jug, food processor or blender, medium loaf tin, baking paper, pastry brush and a cooling rack.


Prep time: 10 minutes
Cooking time: 1 hour resting and 1 hour cooking
Total time: 2 hours 10 minutes

Coconut, rosemary & oat bread recipe

If you love eating bread but are looking for a more healthful alternative then this oat bread with coconut and rosemary will help you beat your cravings and satisfy your bready needs. Based on the same method of the infamous DizzleSky loaf, you can be safe in the knowledge that you are powering your gut with all the good stuff (oats, nuts, seeds and psyllium husk) while filling your body with energy and deliciousness.


Blitz the oats, nuts, seeds, psyllium husk, coconut, coriander seeds, chopped rosemary, salt and pepper and place in a food processor for 10 seconds, or until it is a coarse crumb.

Pour in to a large mixing bowl and add the water.

Stir well until combined. Line a loaf tin with baking paper. Pour in the oat mix. Press down hard with the back of a fork so that it compresses and goes into all the corner. This will give you a firm solid loaf.

Leave for 1 hour to let the psyllium husk and oats absorb the water.

Preheat the oven to 180/375/gas 4.

Using the pastry brush, glaze the bread with a light coating of milk.

Bake for 1 hour or until the crust is golden brown.

Leave to cool on a cooling rack for 5 minutes before slicing. Enjoy as bread or toasted!



These loaves are so versatile – enjoy them with eggs and melted butter for breakfast, cheese, vegetable slawΒ  or smoked salmon pate for lunch, or as a snack with humous or babaganoush in the afternoon.”

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