Ingredients:

• 1 cup oatmeal
• 1 glass warm water (approx. 200-250 ml)
• 1/2 pumpkin (about 400g), peeled
• 1 tablespoon sweetener (optional)
• 1 teaspoon cinnamon (optional)
• A pinch of salt
• 3 tablespoons vegetable oil (optional)
• 1 tablespoon sesame seeds
• 5-6 dried apricots, rinsed and soaked in hot water
• 1 tablespoon chia seeds
• 1-2 tablespoons finely chopped nuts (walnuts, almonds, or pecans)
• 2 tablespoons of a mixture of nuts, seeds, and dried fruits
• 1 teaspoon baking powder
• Parchment paper for baking

Directions:

1. Prepare the Oats:
   In a bowl, combine the oats with warm water and mix well. Let it sit for 10 minutes to allow the oats to absorb the water and swell up.
2. Prepare the Pumpkin:
   Peel and grate half of a pumpkin (about 400g). Set aside.
3. Combine Ingredients:
   Once the oats have absorbed the water, add the grated pumpkin, sweetener (if using), cinnamon, salt, vegetable oil, and sesame seeds. Mix well.
4. Prepare the Dried Apricots:
   After soaking the dried apricots in hot water for a few minutes, drain and chop them finely. Add the apricots to the mixture along with the chia seeds, chopped nuts, and the mix of seeds, nuts, and dried fruits.
5. Add Baking Powder:
   Add the baking powder to the mixture and stir until everything is well combined.
6. Bake the Bread:
   Line a baking dish with parchment paper and moisten it slightly with warm water. Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
7. Bake:
   Preheat the oven to 180°C (360°F) and bake the bread for about 20 minutes, or until it’s golden brown and cooked through.
8. Cool and Serve:
   Once baked, remove the bread from the oven and let it cool. Slice and serve with your favorite toppings or enjoy it as is!

Nutritional Facts (Per Serving, Approx. 8 Servings):

• Calories: 180 kcal
• Protein: 4g
• Carbohydrates: 28g (of which sugars: 6g)
• Fiber: 6g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Calcium: 50mg
• Vitamin A: 3000 IU
• Iron: 2mg

Storage Tips:

• Refrigeration:
  Store any leftover oatmeal bread in an airtight container in the refrigerator for up to 4-5 days. The bread tends to hold its moisture, so it will stay soft for several days.
• Freezing:
  To freeze, wrap individual slices in plastic wrap or store them in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw at room temperature or pop a slice in the toaster for a quick warm-up.

Cooking Tips:

• Adjusting Sweetness:
  The sweetness of this bread largely depends on the pumpkin and dried apricots. If you prefer a sweeter taste, you can add a tablespoon of sweetener or honey to the mixture. Alternatively, for a sugar-free option, omit the sweetener.
• Adding Extra Flavor:
  For added flavor, try incorporating a teaspoon of vanilla extract or a pinch of nutmeg to enhance the taste of the pumpkin and cinnamon.
• Crunch Factor:
  If you like a bit of crunch in your bread, add extra nuts like pecans or almonds. Toasting the nuts beforehand can also deepen their flavor.
• Gluten-Free Option:
  Be sure to use certified gluten-free oats to keep this recipe 100% gluten-free. Regular oats can sometimes be processed in facilities that handle wheat, so it’s important to check the label if you’re gluten-sensitive.

FAQs:

1. Can I substitute the pumpkin with another vegetable?
Yes, you can substitute the pumpkin with sweet potatoes, carrots, or even zucchini. Just ensure they are grated or mashed to maintain the consistency of the batter.

2. Can I make this bread without using any oil?
Absolutely! The vegetable oil is optional in this recipe. You can omit it entirely, especially if you’re looking for a low-fat or oil-free option. The moisture from the pumpkin and oats will keep the bread soft and tender.

3. What are some good alternatives to dried apricots?
Dried cranberries, raisins, or chopped dates work well as a substitute for dried apricots. These alternatives will still give the bread that sweet, chewy texture.

4. Can I skip the sweetener?
Yes, the sweetener is entirely optional. If you prefer a natural sweetness, the dried fruits and pumpkin should provide enough sweetness on their own.

5. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the bread may be slightly different. Quick oats tend to absorb water more quickly and may make the bread denser.

Conclusion:

This quick oatmeal breakfast bread is a perfect blend of health and convenience. It’s free from common allergens like gluten, oil, and refined sugar, making it suitable for various dietary preferences. The combination of oats, pumpkin, dried fruits, and nuts creates a bread that’s not only flavorful but also packed with nutrients. Whether you’re looking for a filling breakfast or a wholesome snack, this bread will keep you energized and satisfied throughout the day. With easy substitutions and plenty of room for customization, this recipe is sure to become a staple in your kitchen. Enjoy!