Porridge bread


Makes 1 loaf

500ml natural yoghurt
1 egg
3-4 tbsp milk
2 tsp bicarbonate of soda
350g porridge oats
½ tsp salt
Nuts or seeds of choice (optional)

  1. Preheat the oven to 180°C/160 ̊C fan/gas mark 4.
  2. Grease a standard 900g loaf tin and line it with parchment paper. Place the yoghurt, egg, milk and bicarbonate of soda in a mixing bowl.
  3. Whisk together until well combined.
  4. Add the porridge oats, salt and nuts and seeds (if using).
  5. Stir until the batter is well blended.
  6. Scrape the batter into the loaf tin. Cut a line down the centre of your loaf and sprinkle with some extra nuts or seeds, if you like.
  7. Place in the oven and bake for 45-55 minutes, or until a skewer inserted int the centre comes out clean. Leave the bread to cool in the tin for about five minutes, then transfer it to a wire rack to cool completely.

Per Serving: 173kcals, 4.5g fat (1.7g saturated), 26.4g carbs (3g sugars), 7.1g protein, 3.5g fibre, 0.402g sodium