Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Grease the loaf tin with a little oil and line with non-stick baking parchment.
Place the yogurt, egg, and milk in a large mixing bowl (if using a hand whisk) or the bowl of a food processor. Mix on a medium speed for 10 seconds. Add the chopped walnuts, porridge oats, bicarbonate of soda, salt, chia seeds, pumpkin seeds, and sunflower seeds to the mixture and mix on a medium speed for 25 seconds.
Transfer the batter to the prepared tin, level it out and scatter the extra pumpkin, sunflower, and poppy seeds on top. Bake in the centre of the oven for 45 minutes until golden brown.
Using oven gloves, remove the tin from the oven and carefully turn the loaf upside down, replacing it in the tin. Return to the oven and bake for a further 10 minutes. Remove from the oven and turn the loaf right side up onto a wire rack. Place a clean tea towel on top until you are ready to serve.
Enjoy warm, with plenty of butter!
