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Breakfast Porridge Bread


Makes 675g loaf or 12 slices (approx 220 kcal per slice) each slice each with ¼ tsp of butter = breakfast portion


500ml carton natural yoghurt (3{6a5c599efe36bcc9ecfe565cfa71e9a3237d33bdd64472f13a38c5f2bda2cf8e} fat)

1 large egg

2 tbsp olive oil (30g), little extra (¼ tsp) to grease

2 x 500ml cartons porridge oats (375g)

2 tsp bicarbonate of soda (10g)

¼ tsp salt (1.25g)

3 tbsp softened butter, to serve (45g – optional)


The Method

Preheat the oven to 200C (400F), gas mark 4. Put the yoghurt in a bowl, scraping it all out. Then rinse out the yoghurt carton and you will have no need to use scales for this clever bread.

Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed. Then use the carton to measure out 2 cartons of the oats and mix them in with the bicarbonate of soda and salt.

Lightly oil a 675g loaf tin and tip in the oat mixture. Bake in the centre of the oven for 45 minutes until golden brown. Go around the sides with a table knife to loosen out the bread and tip out on to the work surface.

Return the loaf to the oven and put straight on the oven shelf without any tin or baking sheet for another 5 minutes to dry the crust out. Leave the cooked loaf to cool down completely on a wire rack and then cut into 16 even-sized slices and spread each one with a ¼ teaspoon of butter, if liked to serve.


This loaf keeps well for up to 3 days unsliced wrapped in tin foil and is excellent toasted or to use in lunch boxes.