Preheat the oven to 180°C, fan 160°C, gas 4. Line a loaf tin with baking paper. Reserve 1tbsp of the seed mix and put the rest in a frying pan. Place over a medium-low heat and cook until toasted and starting to pop, about 2 minutes. Transfer to a plate and leave to cool.
In a large bowl, combine the oats, almonds, baking powder and salt. Stir in the cooled seeds along with the chia seeds. In a separate bowl, mash the cottage cheese with a fork until mostly smooth. Add the eggs and honey and whisk together. Pour into the dry ingredients and stir together until thoroughly combined. Pour into the prepared loaf tin and smooth over the top. Sprinkle with the reserved seeds and bake for 55 minutes, or until golden and cooked through – an inserted skewer should come out clean.
Transfer the loaf to a wire rack to cool for 30 minutes or until just warm. Slice and serve spread with softened butter, if liked.
