Porridge Bread

A delicious traditional Irish loaf using oats and yoghurt to create a tasty wholesome loaf.

Makes 1
Suitable for home freezing


  • 1 medium egg
  • 500g tub low fat natural yoghurt
  • 2 yoghurt tubs Juvela Pure Oats Use the empty yoghurt pot to measure your oats
  • 2 tsp bicarbonate of soda
  • A dessert spoon of treacle (optional)
  • 1/2 tsp salt
  • Optional: 100g of mixed seeds or chopped nuts (pumpkin, sunflower, chia seeds or walnuts)
  • Method

    1. Preheat oven to 180°C/160°C Fan/350°F/Gas Mark 4. Lightly grease a 2lb loaf tin.
    2. Place the yogurt, treacle and egg in a mixing bowl
    3. Using the same empty yogurt tub, measure 2 tubs of Pure Oats and add to the bowl with the bicarbonate of soda and the salt
    4. Add in the seeds/nuts at this point if using. Stir thoroughly
    5. Pour the mixture into your loaf tin. Cut a line down the centre.
    6. You can sprinkle pumpkin, sunflower or poppy seeds on top.
    7. Place in the oven and cook for approx. 50-60 mins.
    8. You can test that the bread is cooked all the way through by inserting a skewer.
    9. Leave to cool on wire rack wrapped in a clean tea towel.