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Gluten-free Lemon Poppy Seed Loaf

A light and refreshing loaf that will be a hit during a summer brunch or for an afternoon snack. The combination of tangy lemon and nutty poppy seeds creates a delicious flavor that's hard to resist.

Tasty Team
80% would make again
Gluten-free Lemon Poppy Seed Loaf


for 10 servings

  • 2 ½ cups rolled oats (250 g)
  • 4 large eggs, room temperature
  • 1 cup full-fat greek yogurt (285 g)
  • ¾ cup honey (255 g)
  • ¼ cup lemon juice (60 mL)
  • 1 teaspoon lemon zest
  • ¼ cup poppy seeds (30 g)
  • 2 ¼ teaspoons baking powder
  • 1 pinch salt

Nutrition Info

  • Calories 283
  • Fat 5g
  • Carbs 50g
  • Fiber 3g
  • Sugar 29g
  • Protein 9g

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C.)
  2. Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
  3. In a large bowl, whisk the eggs until pale and foamy.
  4. Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
  5. Add in the honey, lemon juice, and lemon zest and whisk until well combined.
  6. Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
  7. Pour the batter into a greased loaf pan.
  8. Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
  9. Let the loaf cool for 15 minute before removing it from the pan.
  10. Slice and serve.
  11. Enjoy!
  12. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Gluten-free Lemon Poppy Seed Loaf