28 Apr Porridge Bread
Posted at 14:19h in Baking, Batch Cooking, Bread, Breakfast, Family Friendly, Freezer Friendly, Gluten Free, Irish, Post Workout Breakfast, Quick & Easy 0 Comments
Porridge bread is one of our most popular recipes and it's not hard to see why.
Servings: 14 slices
- 500 g natural yogurt
- 1 eggs
- 4 tbsp oat milk or milk of choice
- 2 tsp bicarbonate of soda
- 1/2 tsp salt
- 360 g oats
- 35 g sunflower seed
- 35 g pumpkin seed
- 20 g milled chia seed
- 2 tbsp chia seed
- Preheat the oven to 200C/180C fan/gas 6.
- Place the yogurt, egg, oat milk and bicarbonate of soda in a bowl. Mix together well.
- In a separate bowl, mix the salt, oats, sunflower seed, pumpkin seed and milled chia seed.
- Pour the yogurt mixture into the oat mixture and stir until well combined.
- Grease a loaf tin. Place the mixture into the tin and sprinkle the top with chia seed.
- Bake in the preheated oven for 45 minutes. Remove from the tin and place back in the oven upside down on a tray for 5 minutes to crisp up the bottom. Cool on a wire rack.
- To check to make sure the bread is fully cooked, insert a metal skewer or knife in the centre of your bread. If it comes out clean, it’s cooked. If it’s a little doughy, pop it back in the oven for another 5 to 10 minutes.
- Double up – this bread is so good and easy to make…why not make a second loaf for your freezer (slice before you freeze).
- This bread is VERSATILE and can be enjoyed many ways – toasted, served with poached eggs on top, smashed avocado, chia seed jam, smoked salmon and capers or as an open grilled cheese sandwich.
Calories: 170kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 265mg | Potassium: 202mg | Fiber: 4g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg