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Porridge bread

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

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Porridge bread

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

  1. Bag of oats
  2. Tub of natural yoghurt/ soy yoghurt
  3. 1 tsp salt
  4. 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.

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