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Yogurt and oat porridge bread recipe - this easy no-knead bread is naturally gluten free - no flour or yeast - perfect for a healthy family breakfast
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5 from 13 votes

My Fussy Eater Porridge Bread Recipe

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! 
Prep Time7 mins
Cook Time50 mins
Total Time57 mins
Course: Breakfast
Cuisine: British, Vegetarian
Servings: 1 loaf
Author: Grace Hall


  • 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


  • 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.