A delicious wholegrain bread recipe made with just a few simple ingredients. Great for kids who don’t usually like porridge.
We all know that porridge is a great start to the day but it’s not always a favourite for fussy eaters.
Texture wise it can feel very strange to kids. It’s soft and a little gloopy but the oats also have a slight bite to them.
If your child struggles with this then try my Porridge Bread instead. All the amazing nutritional benefits of porridge but in an easier to eat bread format!
The ingredients are all very basic and it’s mixed together in one bowl.
And there’s no kneading or proving required. The easiest bread recipe ever!
The first step is to add oats, bicarbonate of soda and a pinch of salt to a bowl and mix.
Then add yogurt, milk and an egg and mix well.
Transfer the mixed into a lined loaf tin.
I like to top with some mixed seeds for added crunch but it’s totally fine to leave these out if you prefer.
Bake in the oven for 45 minutes.
Then remove the bread from the tin by lifting out the parchment paper.
Place the bread in the parchment paper back into the oven for another 5 minutes.
This helps to get a crispy edge all over.
Let the loaf cool for a few minutes before digging it.
It’s much easier to slice this when it has cooled.
Serve spread with butter and jam or any other of your child’s favourite toppings.
If you liked this recipe you may also enjoy my Chocolate Orange Porridge
If you try my recipe please come back and let me know what you think in the comments. I’ve also been getting so many messages and tags on Instagram from you guys making my recipes so keep sending them in!
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Porridge Bread
Prep Time: 5 mins- Cook Time: 50 mins
- Total Time: 55 minutes
Yield: 10 1x
Category: Bread
Method: Baked
Cuisine: British
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Pin RecipeDescription
A delicious wholegrain bread recipe made with just a few simple ingredients. Great for kids who don’t usually like porridge.
Ingredients
- 400g porridge oats
- 1 tsp bicarbonate of soda
- pinch of salt
- 500g plain yogurt
- 50ml milk
- 1 egg
- 2 tbsp mixed seeds
Instructions
- Preheat the oven to 180c fan. Line a 2lb loaf tin with baking parchment.
- Mix the oats, bicarbonate of soda and salt together in a large bowl.
- Add the yogurt, milk and egg and mix well until combined.
- Transfer the mixture into the tin and level it out with the back of a spoon. Use a knife to draw a line down the middle of the loaf.
- Sprinkle the seeds on top.
- Bake in the oven for 45 mins. Remove the bread from the tin by lifting up the parchment paper and then place the loaf back in the oven, directly on the rack, for another 5 minutes.
- This will help to give a lovely crust to the bread.
- Remove from the oven and allow to cool on a wire rack.
- This bread is much easier to slice once it has cooled.
Notes
- This bread will keep in an airtight container for up to 3 days. Individual slices can also be frozen and defrosted at room temperature or in the microwave.
Harry Webb says
Can this be frozen ?? thinking it would be ideal for a quick breakfast or snack.
★★★★★
Vicky says
It sure can 😃
This bread will keep in an airtight container for up to 3 days. Individual slices can also be frozen and defrosted at room temperature or in the microwave. Enjoy!
Mary says
Best bread ever i make it glutenfree delicious
Vicky says
So glad you like this recipe Mary. Please feel free to share your creations with us on our Facebook and Instagram pages.
Zara says
This bread is great for breakfast, I topped it with peanut butter and sliced bananas. And it kept me full for most of the day.
★★★★★
Catherine says
Amazing!!!
★★★★★
R-M says
For your international readership who use volume measurements –
Porridge oats (sane as our rolled oats?) 400 g = 4 1/2 cups
Yogurt 500 g = 2 cups
Milk 50 ml = 1/4 c
The helpful,website for the conversions was
https://www.traditionaloven.com/conversions_of_measures/rolled_oats_measures_converter.html
I’m trying it today! Can’t wait!
Anna says
Super healthy and filling bread. I followed the recipe exactly first time and found it a bit dense so next time I did 100g self raising soda bread flour and 300g oats, then swapped the milk for buttermilk and added 3 tbsp of coconut sugar. This was much nicer. I might try a flavoured yogurt next time to see.
It’s been a hit with 2/3 children, I personally love it for quick morning breakfasts as it’s porridge and yogurt to go without the cooking.
Lovely with just butter, other combinations are banana/Nutella, avacado/tomato and some egg.
★★★★★
l says
HI, can I use coconut cream instead of yoghurt to make it diary free. I can diary free milks here but not dairy free plain yoghurts (only flavored ones).
Ciara Attwell says
I haven;t tried it with coconut milk so I;m not sure. Let me know if you try it and it works!
Gemma says
Seriously good and so easy! I’ve been playing around with variations (adding bananas / coconut), love the original though, works well with savory (soft cheese and sundried tomato) or make it sweet with peanut butter, banana and honey topping. I make this almost every weekend, thank you Ciara!
★★★★★
Lynsey Lacey says
Worked out really well and kids enjoyed for breakfast with jam and butter…I think some Nutella crept in to! 😂
★★★★★
Eloise T says
Love this recipe! We really wanted to make our own bread last week but were unable to get any yeast or flour at the moment so this recipe was absolutely perfect. The kids really enjoyed making it with me and the finished loaf was delicious with butter and jam!
★★★★★