During the winter I love this super-simple recipe for porridge bread, which one of my yoga students shared with me a few years ago. It is very easy to make and it a quick & healthy breakfast with sliced banana and honey on top.

Makes 1 loaf

Prep time: 10 – 15 minutes

Baking time: 45 – 55 minutes


  • 500ml natural yoghurt
  • 1 egg
  • 3-4 tbsp milk
  • 2 tsp bicarbonate of soda
  • 350g porridge oats
  • ½ tsp salt
  • Nuts or seeds of choice (optional)
  1. Preheat the oven to 180°C/160°C fan/ gas mark 4. Grease a standard 900g loaf tin and line it with parchment paper. Place the yoghurt, egg, milk and bicarbonate of soda in a mixing bowl.
  2. Mix ingredients together until well combined.
  3. Add the porridge oats, salt, nuts, seeds or chocolate chips (if using).
  4. Stir until the mixture is well blended.
  5. Scrape the batter into the loaf tin. Cut a line down the centre of your loaf and sprinkle with some extra nuts or seeds on top, if you like.
  6. Place in the oven and bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Leave the bread to cool in the tin for about five minutes, then transfer it to a wire rack to cool completely.

I like to slice my loaf up and put in the freezer so that it lasts longer and it makes a quick and easy breakfast or healthy snack with some honey on top.

Enjoy! Love Ax