Porridge bread is ideal for a whole host of reasons.
- As a gluten free or wheat free bread option (*use gluten free oats).
- For those who don’t like the texture of porridge but want to reap the benefits of oats.
- For those that want a breakfast option on the go.
- To increase oat consumption in a bid to lower cholesterol.
- As a method to better manage constipation or gut issues.
- For soluble fibre’s help in managing blood sugar levels.
- The list is endless but of course includes ‘because it’s tasty’.
What you’ll need to make it
- Bag of oats
- Tub of natural yoghurt/ soy yoghurt
- 1 tsp salt
- 2 tsp baking soda/ baking powder
How to cook it
- Simply place 500g of natural yoghurt into a bowl (the large tub). Use plain soy yoghurt if following the Low FODMAP diet (stick to 1-2 small slices) or for those on a dairy free diet.
- Fill the tub with oats and placethe oats into the bowl too (in other words, the emppty yoghurt tub works as a measure).
- Now repeat this second step again so 2 tubs-worth of oats are in the bowl with the yoghurt (you might call it a yoghurt pot instead of a tub!).
- Then add in 1 tsp of salt and 2 tsp of baking soda (use baking powder if following Low FODMAP/ dairy free option and using soya yoghurt). Mix well and put into a greased bread tin.
- Cook in a preheated oven for 50 mins at 180 degrees C or until it sounds hollow when you knock the bottom of the loaf.
