Description
People often think this is a new recipe, but I have actually been making versions of this oat bread for years. I must preface this recipe by saying that if you expect a loaf like a standard commercial loaf, then this isn’t it. However, if you want something that is tasty, healthy and super easy to make then you can use my recipe, that has years of testing!
A relative first shared something similar with me many years ago (probably around 25 years ago) and, although I have tweaked it a little over time, the idea has always been the same. A simple loaf made from everyday ingredients that comes together in minutes.
One of the reasons I still make it so often is how much better I seem to feel when I bake my own bread.
I have never been able to say exactly why, but many commercial loaves simply do not agree with me. My own feeling is that it is often the long list of extra ingredients that can be added to supermarket bread. When I make my own, or buy a loaf with a short list of simple, natural ingredients, I never seem to have the same problem.
Everyone is different of course, but it is something I have noticed for years and one of the reasons I enjoy making bread at home whenever I can.
I also love that this loaf is naturally rich in protein thanks to the combination of rolled oats, full fat Greek yoghurt and eggs. It keeps me feeling fuller for longer and makes a brilliant breakfast toasted with butter, a hearty lunch topped with avocado and eggs, or simply served alongside a bowl of homemade soup.
There is no yeast, no kneading and no waiting for dough to rise. Just blend everything together, pour it into a loaf tin and let the oven do the work.
Ingredients
- 300g rolled porridge oats or 300g Oat Flour
- 250g full fat Greek yoghurt
- 2 medium eggs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 tablespoons mixed seeds, optional
Instructions
- Preheat your oven to 180°C, or 160°C fan, and line a 2lb loaf tin with baking paper.
- (If not using oat flour) Place the rolled oats into a blender or food processor and blitz until they resemble a coarse flour.
- Add the Greek yoghurt, eggs, extra virgin olive oil, baking powder and sea salt.
- Blend again until you have a smooth, thick batter.
- Pour the mixture into the prepared loaf tin and smooth the top with the back of a spoon.
- Sprinkle over the mixed seeds if using.
- Bake for 40 to 45 minutes, or until the loaf is golden brown and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for around 10 minutes before transferring to a wire rack.
- Allow the loaf to cool before slicing, although I admit I rarely manage to wait that long!
Notes
This bread is delicious fresh but slices even better once completely cool.
Store in an airtight container for up to three days.
It also freezes beautifully. Simply slice before freezing so you can toast individual slices straight from the freezer.
I love serving it toasted with butter, smashed avocado, poached eggs or a little peanut butter for an extra protein boost.
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British