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High Protein Porridge bread

Orla Walsh, RD
Orla Walsh, RD
Orla Walsh is a Registered Dietitian, owner of Orla Walsh Nutrition, former performance nutritionist to the Irish Olympic team and regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.

Lots of people love banana on toast for breakfast. So, I made it my mission to come up with a bread than provides 10 grams of protein per slice. This means, by having 2 slices you’re getting 20 grams of protein at breakfast, which is generally enough protein for the average person.


  • 1 large tub (450g usually) of 0% fat greek yoghurt or quark or skyr
  • 2 extra large eggs
  • A bag of oats
  • 2 tsp baking powder
  • Milk
  • 1 tsp salt

How to make it

  • Preheat the oven to 200°C as you want it nice and hot so your bread rises.
  • Place the yoghurt and the eggs in a bowl and stir well. You can use regular Greek yoghurt if you want. It makes a tasty loaf! However, it contains a little less protein than the 0% stuff.
  • Using the empty yoghurt container as a measure, add in twice as much oats so that it’s 2 parts oats, 1 part yoghurt. In other words, fill up the empty tub with oats, and pour the oats into the bowl. Repeat this step by filling up the empty tub with oats again, and pouring the oats into the bowl.
  • Now add in the baking powder and salt.
  • Mix the oats, baking powder and salt into the yoghurt and egg mixture. If it’s a little dry, pour a little bit of milk in to add some moisture.
  • Spoon the mixture into a greased or parchment lined 2lb loaf tin.
  • Bake at 200°C for 10-15 minutes to allow it to rise. Then lower the temp to 175°C for about 40 minutes.
  • Then lower the temperature to 150°C / Gas mark 2 and cook for a further 30
  • When the time is up, take it out of the oven. If you knock on the bottom of the bread with your fist, and it sounds hollow, it’s ready to be cooled on a wire rack.

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