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
This recipe is ideal as you don’t need to measure anything. Just lash it into the bowl and mix it up. It super handy if in a rush, and I can make it anywhere (including our camper van!).
- Bag of oats
- Tub of natural yoghurt/ soy yoghurt
- 1 tsp salt
- 2 tsp baking soda/ baking powder
Porridge bread recipe using grams
Some people feel passionately about getting recipes with grams, while some prefer everything in cups or with straightforward instructions as above. Whatever camp you’re in, I have you covered. I’ve tried and tested this lots to make sure the below is correct. I love adding a few eggs, I feel it adds protein and nutrients, and adds to the flavour and texture. If using greek yoghurt you may require a drop of milk to make sure the mixture is nice and moist.
If it doesn’t rise enough for you, preheat the oven at 200 degrees celcius and pop it in for 10 minutes at that higher temp before bring it down to about 170 for the remainder. Score the top in a criss cross too. And, I think baking soda works better than baking powder. However, some people feel they taste it, so if that’s the case use a tsp of both!
- 500g yoghurt
- 360g oats
- 2 flat tsp baking soda
- 1-2 eggs (optional)
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 (empty yoghurt carton) with oats and place the oats into the bowl too (in other words, the empty yoghurt tub works as a measure and you’re about to add 1 part yoghurt, 2 parts oats to the bowl).
- 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.
