½ cup old fashioned rolled oats
3 tablespoons sesame seeds
3 tablespoons black sesame seeds
3 tablespoons poppy seeds
1 teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, melted
½ cup light brown sugar
½ cup sugar
¼ cup vegetable oil
2 cups flour
1 ½ teaspoons baking powder
½ teaspoons baking soda
2 teaspoons salt
1 teaspoon onion powder
Set the oven to 350°F and spray your loaf pan.
In a small bowl, mix together the seed mix: oats, sesame and black sesame seeds, poppy seeds and salt. Set aside.
In a mixing bowl, whisk the butter and both sugars together until well combined. Whisk in the eggs, then whisk in the oil.
In a separate, large bowl, combine the flour, baking powder, baking soda, salt, and onion powder. Add the wet mixture into the dry mixture, whisking until smooth. Set aside 2 tablespoons of the seed mixture, and stir the rest into the batter.
Pour the batter into the loaf pan and sprinkle the top with remaining seed mixture. Bake at 350°F for 50 to 55 minutes, until a toothpicks comes out clean when poked in the center (see page 000). Using oven mitts, remove from the oven and let cool completely in the pan. Slice and serve! Store on the counter in an airtight container for up to one week.