My fastest oat bread for a healthy breakfast! No flour, no butter! Easy gluten-free bread!

Mixing the Mix
Mix the yogurt and eggs: In a bowl, combine the plain yogurt and eggs. Mix thoroughly with a spatula until the ingredients are well combined and smooth, avoiding lumps.
Add the dry ingredients: Add the oats, baking powder, and a pinch of salt to the yogurt and egg mixture. Mix until soft, compact, and smooth.
Incorporate the seeds and nuts: Add the sesame seeds, chopped walnuts, and a pinch of pepper (if using). Mix well to combine all the ingredients.
Bake the bread
Prepare the baking pan: Line a small plumcake pan with parchment paper to prevent sticking.
Transfer the batter: Transfer the batter to the prepared pan. Use a spatula to smooth the top, ensuring the batter is evenly distributed.
Bake: Preheat your oven to 180°C (356°F). Place the pan in the oven and bake for 30 to 35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve
Cool the bread: Once baked, remove the bread from the oven. Let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Serve: Slice the cooled bread and enjoy as desired. This oat bread is perfect with a nut butter spread, a drizzle of honey, or simply on its own.
This quickest oat bread is not only easy to make, but also a nutritious and delicious way to start your day. Enjoy the rich texture and healthy flavors of this gluten-free bread!