1/2 cup (50 g) quick oats

3 tbsp brown sugar

2 tbsp unbleached all-purpose flour

2 tbsp pumpkin seeds, finely chopped

1 tbsp toasted wheat germ

1/8 tsp baking soda

1/8 tsp salt

1 pinch nutmeg

3 tbsp unsalted butter, melted (see note)

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 10 x 4-inch (25 x 10 cm) loaf pan and line with parchment paper, letting it hang over two sides.

In a bowl, combine the oats, brown sugar, flour, 4 tsp of the pumpkin seeds, wheat germ, baking soda, salt and nutmeg. Add the melted butter and stir until the mixture is just moistened. Press the crust firmly into the bottom of the pan.

Bake for 15 minutes or until the edges of the crust begin to brown.

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