My Fussy Eater Easy Porridge Bread Recipe

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.  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).

I’m also giving away a free copy of the My Fussy Eater cookbook so be sure to scroll down to the end of the post to find out how to enter for your chance to get your hands a copy of this fab new book!

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
• 1/2 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.

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.

Win a copy of the My Fussy Eater Cookbook!

If you’d like the chance to win a copy of this fab book for yourself, all you have to do is comment on this post with your answer this simple question; Which meal would you most like some new recipes for – breakfast, lunch, dinner or snacks? and then enter via the rafflecopter below. Please make sure you both comment and enter via the rafflecopter otherwise your entry won’t count!

a Rafflecopter giveaway

Please note the following giveaway terms and conditions: 

• Entries closes at midnight (BST) on Sunday 22nd July 2018
• This giveaway is open to UK residents only. Entrants must be aged over 18.
• The winner will be notified via email within 48 hours of the closing date. If no response is received from the winner within 28 days, then an alternative winner will be selected.
• The prize will be supplied by Eats Amazing
• Email addresses provided at entry will only be used to contact the winner and not for any other purpose.
• If extra entries are earned by following Eats Amazing on social media, the winner must still be following Eats Amazing when the giveaway ends in order to claim their prize.

Good luck!

Grace

Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.

5 from 3 votes

Print

My Fussy Eater Porridge Bread Recipe

Prep Time

7 mins

Cook Time

50 mins

Total Time

57 mins

 

This amazing no-knead porridge bread from the My Fussy Eater Cookbook is perfect to bake ahead for a quick & easy healthy weekday breakfast for kids! 

Course: Breakfast

Cuisine: British

Servings: 1 loaf

Author: Grace Hall

Ingredients

• 400 g rolled oats
• 2 tsp bicarbonate of soda
• 1/2 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

1. Preheat the oven to 200°C (Gas mark 4/400°F). Grease and line a 900g (2lb) loaf tin with baking paper.

2. Measure out the rolled oats, bicarbonate of soda and salt and mix together in a large bowl.
3. Add the yogurt and milk to the bowl.
4. Lightly beat the egg and add to the bowl as well, then mix well until completely combined.
5. 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.
6. Sprinkle the seeds (is using) evenly over the top of the loaf.
7. 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.
8. Remove from the oven and cool on a wire rack.
9. Serve with butter and jam or honey for a deliciously filling healthy breakfast!

Recipe Video

Recipe Notes

Note: Store in an airtight container for up to 3 days.

Love this recipe? Why not save this post on Pinterest so you can easily find it again!