This amazing no-knead porridge bread recipe from the My Fussy Eater Cookbook is perfect to bake ahead for a quick & easy healthy breakfast for kids!
Today I have a new healthy breakfast recipe to share with you - a super easy porridge bread, the recipe for which has come from a fantastic new family friendly cookbook written by Ciara Attwell at My Fussy Eater.
Be sure to check out my recipe video so you can see just how easy this is to make!
This amazing no-knead bread takes just minutes to prepare and is naturally gluten free with no flour or yeast (use gluten free oats if needed).
The My Fussy Eater cookbook was first published earlier this year and although I expected it to be good, given that is written by one of my all time favourite family food bloggers, I was seriously impressed with how much is packed into it.
This book is so much more than just a recipe collection - it has loads of brilliant tips for feeding kids (fussy or otherwise), some really useful meal plans, lunch box ideas, and of course the recipes - 100 delicious family friendly recipes covering every part of the day from breakfast to dinner, with lunch, snacks and treats in between.
As you can see over on her blog My Fussy Eater, Ciara's recipes are always quick, easy and no-fuss to prepare, so they're perfect for busy modern families.
As a mum of two herself, Ciara clearly understands the need to feed children good, healthy food without spending hours slaving away in the kitchen, and her recipe book delivers on that promise with a fantastic array of simple but delicious recipes that you and your kids will want to make again and again.
After spotting this easy oat bread recipe in the cookbook I just knew I had to try it, and I'm so glad I did, it's seriously one of the best new recipes I've tried in a long time. Not only is is really quick and easy to prepare, but it tastes amazing and is really filling so a perfect start to the day.
The porridge bread also keeps for several days after making it so it's a great recipe to bake on a Sunday afternoon ready for quick and easy weekday breakfasts for the whole family.
My Fussy Eater Porridge Bread Recipe
Ingredients:
- 400g rolled oats
- 2 tsp bicarbonate of soda
- ½ tsp fine salt
- 500g plain yogurt (or dairy free alternative)
- 50ml milk (or dairy free alternative)
- 1 egg
- 2 Tbsp mixed seeds (optional)
Method:
Preheat the oven to 200°C (Gas mark 4/400°F).
Grease and line a 900g (2lb) loaf tin with baking paper.
Measure out the rolled oats, bicarbonate of soda and salt and mix together in a large bowl.
Add the yogurt and milk to the bowl.
Lightly beat the egg and add to the bowl as well, then mix well until completely combined.
Pour the bread mixture into the lined loaf tin. Smooth out the top and draw a line down the centre of the loaf with a knife.
Sprinkle the seeds (is using) evenly over the top of the loaf.
Place in the pre-heated oven to bake for 45 minutes. After 45 minutes, carefully remove the loaf from the tin then put it back in the oven, directly on the oven shelf, and bake for another 5 minutes. This will help give the loaf a lovely crispy crust.
Remove from the oven and cool on a wire rack.
Serve with butter and jam or honey for a deliciously filling healthy breakfast!
Note: Store in an airtight container for up to 3 days.
If you enjoyed this recipe, you might also like these oaty recipes too:
Or for more delicious and healthy breakfast ideas, check out the Healthy Breakfast Recipes section here on the Eats Amazing blog or follow my Healthy Breakfast Ideas Pinterest board for fresh and seasonal inspiration all the year around!
The My Fussy Eater cookbook is available now in all good book shops and to order online, with an RRP of £14.99.
Grace
Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.
My Fussy Eater Porridge Bread Recipe
Ingredients
- 400 g rolled oats
- 2 tsp bicarbonate of soda
- ½ tsp fine salt
- 500 g plain yogurt or dairy free alternative
- 50 ml milk or dairy free alternative
- 1 egg
- 2 Tbsp mixed seeds optional
Instructions
- Preheat the oven to 200°C (Gas mark 4/400°F). Grease and line a 900g (2lb) loaf tin with baking paper.
- Measure out the rolled oats, bicarbonate of soda and salt and mix together in a large bowl.
- Add the yogurt and milk to the bowl.
- Lightly beat the egg and add to the bowl as well, then mix well until completely combined.
- Pour the bread mixture into the lined loaf tin. Smooth out the top and draw a line down the centre of the loaf with a knife.
- Sprinkle the seeds (is using) evenly over the top of the loaf.
- Place in the pre-heated oven to bake for 45 minutes. After 45 minutes, carefully remove the loaf from the tin then put it back in the oven, directly on the oven shelf, and bake for another 5 minutes. This will help give the loaf a lovely crispy crust.
- Remove from the oven and cool on a wire rack.
- Serve with butter and jam or honey for a deliciously filling healthy breakfast!
Video
Notes
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Allison Banks says
This recipe sounds great! My fussy eater is also very cautious though... so I'm not sure that she'll even try it 🙁 It's worth a go though!
I'd be interested in more breakfast ideas that are actually healthy, yet quick, that children like 🙂
Wise Ways says
Lunch but not sandwiches or raw fish
Michelle Spelman says
I tried this recipe, I tried it without anything on it and you can taste the salt. It is nice with jam. I would do it again but put less salt in it. (I never cook with salt so that's probably why I could taste it). I also blitzed my oats so it looked like wholemeal flour.
Nur says
Tried this recipe and used the exact ingredients, though I only used 1/5 of the measurements as I wanted to test with a small batch first. Bread came out fine. It tastes just like its name - porridge, but in bread form. I baked it at 200°c for 43 mins. The crust was hard but the inside was soft, moist and dense. A little chewy, probably because I didn't grind the oats. I wouldn't recommend eating it alone as it's quite bland. Personally, I feel this bread is more suited for sweet spreads rather than savoury toppings like eggs and ham etc. Overall, a super quick and fuss-free recipe, perfect for those who can't take wheat.
Karen says
Wow looks great.i would love my fussy eater to try new foods. But I would love some dinner and snack ideas that could go in a lunch box or great for a picnic. Definitely going to try the porridge bread.
Emma Boodhoo says
Looks good. Breakfast and lunch ideas I'm looking for
Noelle Mutton says
I have a slice of the porridge bread toasted. I mash a banana and spread it on the toast, then I spread a half a tablespoon of almond butter and a half tablespoon of peanut butter on the banana plus I sprinkle a tablespoon of chia or mixed seeds on top. This is delicious and filling. This bread reminds me of homemade Irish Soda Bread.
Noémie says
This looks yum! I’ll give it a go and if not for the little ones looks like a good option for me to eat on the go!
I am always looking at quick, health, quick (yes again!lol) dinner/tea ideas.
Rosarie says
Lunch ideas! Ham sandwiches. Cheese sandwiches. Repeat
Crysta lokum says
Snacks and lunch! Need lunch box inspiration for the new school term
Alice Dempsey says
I'd like to see more lunch ideas - especially for healthy, easy-to-prep meals that can be taken out and about with you. This recipe sounds amazing!
Sandra Curley says
I would love some recipes and ideas for all meals and snacks. 10 month old with CMPA and gluten intollerant so I struggle for ideas. Was delighted to see the oat bread had the suggestions for dairy free. Would love some inspiration from your book.
Noelle Mutton says
I have a dairy intolerance so I use a very mild Goat's cheese. I spread chutney on toasted porridge bread and thin slices of the Goat's cheese for lunch. I adore sheep's yogurt or mild Goat's yogurt which I use with porridge with berries and oat milk for breakfast.
cheryl hadfield says
I always struggle with brekafasts
Jo McPherson says
Dinner or lunch, I always struggle to find new dishes and inspiration
Solange says
I'd most like some new recipes for dinner.
Cassandra D says
Pancake bites.
Kim Styles says
dinner recipes as I find those the hardest. Lunchs and breakfast are easier to vary I find
Tosin says
Can I use jumbo oats?
Grace Hall says
Hi Tosin, yes you can, it might change the texture a little but will still be delicious!
Anna says
Made this last night and it is delicious and so easy!! Definitely the easiest porridge bread recipe I've come across! It actually was cooked in 30minutes (v small oven so heats quickly!) loved being able to consult the video to make sure it looked like I got the consistency right!
Grace Hall says
So glad you enjoyed this recipe, it's one of our favourites!
Lauranne says
Thank you for this recipe ! I tried different porridge breads but this one is the best ! I will stick with this one from now on.
I cut it in slices and put it in the freezer for easy breakfasts. I find it better toasted though.
Lee says
Lovely bread thanks for the recipe. only thing I somehow did wrong was I used a loaf tin liner instead of baking paper, and It stuck completely to it.
Linda Mcallister says
If I used gluten free porridge oats would it suit some gluten intolerance
Grace Hall says
Hi Linda, yes this recipe should be fine for those with gluten intolerance, as long as they are cleared to eat oats (make sure you check first as some people can't), and of course you use gluten free oats. Hope that helps!
TEMA says
Made a loaf last night... sooo good. I didn't have any plain yogurt so I used what I had.. vanilla yogurt.. wonderful taste! The only problem I had was when it came to measurements and oven temp.. 200 celcius.. I found out it was 392 degrees in farinheit! (sorry about misspellings) In the end, I put my oven at 380 degrees and it came out right... Will definitely bake this again! Thank you for sharing this lovely recipe.
Pat says
Loved the bread, but it was still slightly uncooked in the middle, is the temperature for conventional oven or fan? My oven is fan so I reduced the temperature accordingly, get the feeling it was too low.
Pat
Grace Hall says
Hi Pat, I used a fan oven and was following the recipe from the book so didn't think to reduce it. Maybe try it at 200 in your fan oven or cook a little longer? Hope that helps!
Claire Lloyd says
Hi are the porridge oats meant to be blitzed mine looks nothing like your lovely picture
Grace Hall says
Hi Claire, no, I didn't blitz the oats, just stirred them in as they come. You can give them a bit of a blitz if your oats are more chunky?
Keira Ball says
I tried and it turns out amazing. Everyone in the family loved it.
Amanda says
I wish I had read these comments before making the bread for I too used a loaf-tin liner and oh my goodness they were inseparable. My intentions were to serve the loaf as part of a soup and cheese lunch but as I had to cut the liner off the bread I was left with rather a sad looking loaf. I also reduced the temperature thinking that the temperature given was for a conventional oven opposed to a fan oven so the loaf was not cooked through, once again had I first read the comments I would have avoided this.
Anyway, it is definitely a super quick receipe to actually make so I may well give it another try on another day.
Caro smart says
This was one of the best recipes I’ve ever tried so 100/100 and thank you , the first time the bread was a little soft - sort of doughy so I added some gluten free flour -100 grams and less oats - perfect , using an air fan assisted oven, however my mistake did not read the instructions and this time took bread out of time and replaced in oven for a little longer, freezes well, delicious excellent and thanks again
stephen low says
Wife and i love all things porridge traditional, baked, overnight. So when I saw this I had to try it Made it today ate while still warm amazing texture and taste. Will probably eat it as a snack when peckish. Took some to my daughters she and grandkids loved and will be having a bake day tomorrow. Thank you very much for this recipe.
Ber says
I love this bread, and its very easy to make and the only one i was successful in baking.
Grace Hall says
I'm so glad you enjoyed the recipe!