Tomato, Olive & Fennel Seed Oat Loaf

This is a twist on my Oat & Seed Loaf that gives a Mediterranean vibe to have with soup or salad. Perfect for gluten-free (substitute gluten-free oats) or lactose-free (substitute lactose-free yoghurt) diets! Simply bump up the quantity of olives, tomatoes & fennel seeds to your liking!


  • 8 pitted black olives
  • 6 sun-dried tomatoes
  • 2 tbsp fennel seeds
  • 2 tbsp tomato puree
  • 2 tbsp olive oil
  • 500g natural yoghurt
  • 300g oats
  • 1 tsp bread soda
  1. Finely slice the olives and tomatoes. 
  2. Add all the ingredients to a large mixing bowl and stir well together until it’s well combined. 
  3. Place the mix into a lined loaf tin and bake at 180C for 40 minutes or until a skewer comes cleanly out.  
    Happy cooking,
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