Pulled Oats® is also suitable for baking! In this recipe the carrot provides a pleasing colour and the seeds add a subtle nutty flavour. This super bun is also great as a protein-rich snack.


  • 240 g of Pulled Oats® Nude
  • 1 bag of dry yeast
  • 4 dl spelt or oat flour
  • 5 dl wheat flour
  • 1 dl oat flakes
  • 1 tsp salt
  • 1 dl sunflower seeds
  • 1/4 dl pumpkin seeds
  • 1/4 dl crushed cashew nuts
  • 5 dl water
  • 1/4 dl oil
  • 2 tbsp honey or agave syrup
  • 1 dl of grated carrot


  1. Preheat oven to 225°C.
  2. In a large bowl, mix the yeast, half of the flour, salt, seeds, nuts and oat flakes together. Pour in some luke warm water (about 42 degrees) and stir. Add the honey and grated carrot. Knead the dough while adding the flour gradually. Finally, mix in the oil and finely chopped Pulled Oats®. The dough should be a bit tacky. Leave to rise at room temperature for 30 minutes.
  3. Divide the dough into 12-16 equal parts. Gently roll each portion of dough into a ball and place on a baking tray. Add more flour if needed. Cover with a clean towel and allow to rise again for another 30 minutes.
  4. Brush the tops of the buns lightly with water, milk or egg. Then sprinkle with sunflower seeds. Bake the buns for 10-15 minutes.