There are some recipes that become regulars in the kitchen, and this healthy porridge bread is definitely one of them. It is quick, easy to make, and incredibly versatile. Whether you’re serving it for breakfast, packing it into lunchboxes, or enjoying it alongside a bowl of soup for lunch, it always goes down well.
One of the things I love most about this recipe is how adaptable it is. You can make it sweet or savoury depending on what you have on hand. If you prefer a plain loaf, simply add a small pinch of salt and a pinch of sugar, along with some simple seeds. The result is a delicious everyday bread that works with almost anything.
Not only is it easy to make, but it is also packed with fibre, making it filling and nourishing.
You can find this recipe on page 205 of my bestselling cookbook, Make & Freeze. Every time I open the book, I feel incredibly grateful for the journey that led me here.
After having my two little ones and taking some time away from kitchen life to be at home with them, I wasn’t quite sure what to do next. I tried catering for cafés and crèches here and there, but I could never make it fit around our family lifestyle.
It all started with sharing simple videos of what recipes I was making for the children’s lunchboxes. I never imagined how much it would grow. What began as sharing everyday family meals slowly turned into something much bigger.
I am genuinely grateful for the wonderful community that has grown along the way. The support, opportunities, encouragement, and friendships have meant more than I can put into words.
Why you’ll love this Healthy porridge bread
- Perfect for breakfast, lunch, snacks, and lunchboxes.
- Made with simple, everyday ingredients.
- High in fibre and great for supporting gut health.
- Easily adapted to sweet or savoury flavours.
- Freezes well for future lunches and snacks.
- Ideal for busy weekdays and meal prep.
- A reliable recipe you’ll make again and again.
One of the reasons I love this recipe is that it is so easy to make with children. Everything goes into one bowl and then straight into the oven, making it simple and mess-free. My daughter is really getting into baking, and this is one recipe she can almost make by herself. I always stay in the kitchen to help with the weighing and the oven, but it gives her the opportunity to take the lead while I get started on another recipe. It has been wonderful for building her confidence and independence in the kitchen.
She absolutely loves her sport, and this bread is perfect for fuelling her before matches or helping her refuel afterwards when she is tired and hungry. It is filling, nourishing, and packed with goodness. We love serving it with hummus for a savoury snack, or with my quick chia berry jam when we are looking for something a little sweeter.
If you make this recipe, don’t forget to tag @littleloucooks so I can see your creations. I would love to hear how you enjoy it, so leave a comment below sharing your favourite bread additions, flavours, or toppings. I’m always looking for new ideas to try!
Healthy Porridge Bread
Equipment
Ingredients
- 1 large tub of natural yoghurt -500g natural is best, Greek is too thick
- 1 egg beaten
- 300 g oats use gluten free if needed
- 2 tsp bicarbonate of soda
- 2 teaspoons mixed seeds plain/ sweet like the breakfast boost or savoury optional
- 1 tbsp brown sugar or honey to sweeten- optional
- ½ tsp salt – optional
Instructions
- Preheat the oven 180ºc fan. Grease and line a 900g/ 2lb loaf tin with non-stick liner or paper.
- Measure the yoghurt, egg, oats and bicarbonate of soda into a large mixing bowl.
- Add in the seeds, sugar and or salt if using, mix really well.
- Pour into the lined tin. Top with more seeds.
- Bake for 30 mins at 180ºc then reduce the temperature to 150ºc fan and bake for a further 30 minutes. Leave to cool in the tin for 15 minutes then place on a wire rack to cool completely.
- Storage: Store in an air tight container for 3 days or slice and freeze in ziplock bags for 3 months.
