My Easy Porridge Bread Recipe
I love recipes that are simple, nourishing and don’t require a long list of ingredients you’ll never use again, and this porridge bread definitely ticks all of those boxes.
It’s one of those breads that works really well for breakfast, lunch or a quick snack, and because it’s made with oats, yogurt, seeds, dried fruit and an egg, it’s also a lovely way to get a little more fibre, protein and goodness into your day.
I’ve added an egg to this version, which helps give the bread a slightly lighter texture and also adds a little extra protein. You can play around with the ingredients — use whatever dried fruit you have in the cupboard, swap the seeds around, or leave out the cinnamon if it’s not your thing.
Ingredients
300 g porridge oats
1 tsp bicarbonate of soda
½ tsp salt
1 tsp cinnamon, optional
60 g dried fruit such as chopped apricots, raisins, dates, or a mixture
2–3 tbsp mixed seeds such as pumpkin, sunflower, flax or chia
1 × 500 ml tub natural or Greek yogurt
1 egg, beaten
Method
Preheat your oven to 180°C, or 160°C fan, and line or lightly grease a loaf tin.
Add the oats, bicarbonate of soda, salt and cinnamon to a large bowl and mix together. Stir through the dried fruit and seeds.
In a separate bowl, whisk the egg into the yogurt. Add this to the dry ingredients and mix everything together until well combined. You’re looking for a mixture that is thick but still spoonable.
Transfer the mixture into your loaf tin and smooth out the top.
Bake for around 45–55 minutes, until the bread is golden and a skewer inserted into the centre comes out clean.
Leave it to cool in the tin for about 10 minutes before transferring it to a wire rack. Try to let it cool fully before slicing — although I know that can be easier said than done!
A Few Ways to Enjoy It
This is lovely toasted and topped with nut butter, cottage cheese or Greek yogurt. You could also add berries, sliced banana or simply have a slice on its own with a cup of tea.
It freezes really well too. I usually recommend slicing it before freezing so you can take out one or two pieces whenever you need them.
It’s a really handy one to have in the freezer for busy mornings, and a much more satisfying option than grabbing something highly processed when you’re hungry.
