A hearty, wholesome homemade oat bread made with a combination of finely blended oat flour and softened porridge oats for a lovely rustic texture. Greek yoghurt and eggs help create a soft, moist crumb, while the oats and hemp seeds provide a naturally nutty flavour. Made with simple everyday ingredients, this loaf is delicious toasted and topped with your favourite sweet or savoury combinations. Perfect for breakfast, a nourishing snack or alongside your favourite meals.
Porridge Bread Recipe
PREP TIME: 20 MIN | COOKING TIME: 45-55 MIN | MAKES: 1 loaf
ALLERGENS: CONTAINS EGGS, MILK
May contain: Gluten, depending on the oats and cross-contamination during processing. Use certified gluten-free oats if required.
COELIAC DISEASE NOTE: This recipe is not suitable for people with coeliac disease when made with standard rolled oats. If you have coeliac disease, only use oats labelled gluten free if your gastroenterologist or treating healthcare professional has confirmed that oats are suitable for you. Many people with coeliac disease may need to avoid oats altogether.
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
3 cups rolled oats
1½ cups plain Greek yoghurt
2 eggs
2 tsp baking powder
½ tsp salt
1 tbsp olive oil (optional)
2 tbsp hemp seeds (optional)
Optional toppings
Extra rolled oats
Pumpkin seeds
Sunflower seeds
Sesame seeds
Directions
Prepare the porridge oats: Add 1 cup oats to a bowl with 1 cup boiling water. Leave for 10 minutes to soften and cool.
Make the oat flour: Add the remaining 2 cups rolled oats to a blender and blend until a fine flour forms.
Combine: Add the oat flour, Greek yoghurt, eggs, hemp seeds, baking powder, salt and olive oil to the porridge oats.
Mix: Stir until everything is well combined. Allow the mixture to rest for another 10 minutes so the oats can absorb the moisture.
Transfer: Spoon into a lined loaf tin and smooth the top. Sprinkle with extra oats or seeds if desired.
Bake: Bake at 180°C fan-forced for 45–55 minutes, until golden and cooked through.
Cool: Allow to cool completely before slicing.
Dietitian tips & thoughts
Hemp seeds add plant-based protein, fibre and unsaturated fats, including omega-3 ALA. They also give the loaf a lovely subtle nutty flavour.
Make it your own: Add blueberries, grated apple, banana or cinnamon for a naturally sweet variation, or herbs and parmesan for a savoury loaf.
Batch bake: Slice once completely cooled and freeze individually. Pop a slice straight into the toaster for an easy breakfast or snack.
Versatile topping ideas:
Banana, peanut butter & cinnamon
Ricotta, pear & honey
Almond butter, strawberries & chia seeds
Greek yoghurt, stewed apple, cinnamon & walnuts
Tahini, banana & dark chocolate
Cottage cheese, berry compote & honey
Greek yoghurt, mixed berries & hemp seeds
Smashed avocado, poached egg & chilli flakes
Cottage cheese, cherry tomatoes & cracked salt and pepper
Hummus, roasted capsicum & pumpkin seeds
Ricotta, pesto & fresh basil
Avocado, mased peas feta & lemon juice
As always, this recipe is made with love – Eatwise ♡