• Line a baking sheet with parchment paper like you would normally do, set aside. NOTE: For this recipe, I used my medium Bonmat on top of a medium perforated baking sheet. Set Aside.
• Preheat oven to 350F/180C.

OAT BREAD PREPARATION

• In a very large mixing bowl, add the Skyr yogurt and mix in the eggs.
  1.32 Lbs Skyr Yogurt, 3 eggs
  
• Mix in the oats and baking powder. NOTE: The oats will absorb the liquid quickly that is normal.
  11.46 oz old-fashioned whole rolled oats, 1/2 Tbsp baking powder
  
• Add your favorite trail mix. Here I used, sour cherries, pecans, pistachios, almonds, sunflower kernels, pumpkin seeds and poppy seeds. NOTE: You can roughly chopped your seeds if you like but it is not necessary.
  1.41 oz sour cherries, 0.70 oz pecans, 0.70 oz pistachios, 0.70 oz almonds, 0.70 oz sunflower kernels, 0.70 oz Pumpkin seeds, 1 Tbsp poppy seeds
  
• Transfer the dough directly to your prepared baking sheet and give it a nice shape. You can make it round, oval or here in this case almond shaped. Feel free to add more grains on top as well, pressing them gently.
  

BAKE!

• Bake for 1 hour at 350F/180C. (Every oven heats differently, monitor your bread from 50 minutes). The bread is ready once it is golden brown and the center temperature has reached 200-210F | 98-100C. As a result your oat bread will be crunchy on the outside and soft on the inside.
  
• Once your Skyr Oat Bread is out of the oven, transfer it right away on your cooling rack. NOTE: This is an important step as you need to air out the bottom of the bread: It gets wet from the steam leaving the bread and you want to keep your bread crust crunchy.
  
• When ready to enjoy, slice your bread. Eat it as is, with a bit of butter or even as a tartine.

  STORAGE: This bread is best stored in the refrigerator. I found out I really liked it oven toasted, I encourage you to try it as well. Enjoy & Bon Appétit!