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Oaty Breakfast Bread

Oaty breakfast bread

By Juvela Admin Published: February 16, 2017

  • Yield: 1 loaf

This delicious bread uses Juvela Pure Oats and yoghurt to create a tasty wholesome loaf


  • 1 Medium Egg
  • 500g (20oz) tub low fat natural yoghurt
  • 2 yoghurt tubs Juvela Pure OatsUse the empty yophurt pot to measure your oats
  • 2 tsp bicarbonate of soda
  • salt
  • Optional: 100g of mixed seeds or chopped nuts (pumpkin, sunflower, chia seeds or walnuts)


  1. Preheat oven to 180°C / 350°F / Gas Mark 4. Grease standard loaf tin (2lbs/900g) or use parchment paper to line the tin for easy release.
  2. Place the yogurt and egg in a mixing bowl.
  3. Using the same empty yogurt tub to measure 2 tubs of Juvela 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. Place in the oven and cook for approx. 50-60 mins.
  7. You can test that the bread is cooked all the way through by inserting a skewer.
  8. Leave to cool on wire tray wrapped in a clean tea towel.