Place ¾ of your oats and pumpkin seeds in a food processor and grind them down to a rustic flour type consistency. Then, place them in a bowl with the remaining oats and pumpkin seeds and all the other ingredients.
Stir it around. Pretty soon, the mixture should have soaked up most of the liquid and become quite hard to stir. At this point, cover it and let it sit for a few hours.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line/ grease a loaf tin. Place the mix in there and flatten it down with the back of a spoon.
Bake for about 50 minutes, or until it sounds hollow when you tap it.
Notes
If you want, you can also take it out of the oven halfway through cooking, take it out of the loaf tin and place it upside down straight on the oven racks for the remaining time. I have tried it both ways, and it worked more or less the same.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/life-changing-loaf-of-bread-and-strawberry-jam/