Porridge Bread

Ok, so porridge bread is no big secret, it’s everywhere. It is super easy and super healthy, so why wouldn’t it be?

In  my opinion, porridge oats really are a super food. They’re low in fat, low gi (which is brilliant for somebody like me who needs to concentrate on low gi foods), they release energy slowly thus avoiding the ‘sugar slump’ that so many suffer with and they are highly nutritious. I could go on but instead I’ll share my  porridge bread variations with you!


Basic Ingredients

One tub or 500ml Natural Yogurt

Two tubs or 425g Porridge Oats

1 tsp Bread Soda(sifted)


Pre-heat your oven to 180c/160c fan. Prepare a 2lb loaf tin.

Mix all of the ingredients together and spoon into the tin.

Bake for approximately 40 minutes* then cool on a wire rack.

*All ovens vary, check your loaf with a skewer after 40 mins, it may need longer.


Seeded Porridge Bread – This is the one I bake most often. Add 100g of whatever seeds you like to the mix, I use chia, sunflower, pumpkin & linseeds.

Chia are tiny little super seeds, packed full of heart healthy omega 3, vitamins & minerals, antioxidants, protein and fibre. Sunflower seeds contain those all important essential fatty acids and are also loaded with vitamins and minerals.Pumpkin seeds are little nutritional gold nuggets; they contain a wide variety of nutrients that range from magnesium (something most of us are deficient in) and manganese to copper & protein. If that wasn’t enough the World Health Organisation recommends the consumption of pumpkin seeds as a means of obtaining the mineral zinc. Linseeds (also known as flaxseeds) are excellent for good bowel health, packed full of fibre as well as those all important omega 3’s and essential fatty acids.


Fruity Porridge Bread – This one I make occasionally as it’s more of a treat I feel. Instead of plain Natural Yogurt, use a fruit flavoured one of your choice. Be mindful of the sugar content when choosing your yogurt and go for the best quality, lowest sugar that you can afford. My Cuddlemonster loves this one!


Fruit & Nut Porridge Bread – This one is my favourite, I absolutely love it and bake it less often than the seeded one simply because of the temptation to devour the loaf in one sitting! Add 150g dried fruit (I use a mix of cranberries and sultanas) 50g mixed chopped nuts (I use toasted hazelnuts and walnuts) and 1 tbsp each of milled chia seeds & milled linseed to the original recipe.

Dried fruit is naturally sweeter than it’s fresh counterpart so when buying it, look at the ingredients, dried cranberries should be listed as exactly that cranberries however all too often they have been sweetened, which is crazy as they don’t need it. Watch out for that, read labels!

Packed full of vitamins, minerals and fibre, hazelnuts are also an excellent source of Vitamin E.Walnuts are nutritional powerhouses, with omega 3, fibre, protein, vitamins, and for the men out there, they are super for your swimmers!! Gobble them up!


Do you make porridge bread? I’d love to hear what variations you make, let me know in the comments.


9 thoughts on “Porridge Bread

  1. My previous attempts weren’t perfect either! Hard to cook it fully through I find…. more than 40 minutes. But I guess that depends on your oven? I do like it though. I don’t always want porridge for breakfast but I love toast. A happy medium for me. If I could get it right!

    1. Sounds like your oven alright. I use a fan oven, conventional would take a little longer I suspect. Then ovens all vary too. Stick with it, try it again and leave it an extra 5-10 minutes, see if it helps. Let me know how you get on with it 🙂

  2. I absolutely love this! Made the plain one first time and it was hoovered up, my fussy kids loved it. So simple and quick and it keeps for days too. Thanks!

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