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:
Banana Oat Cookies
Carrot Cake Porridge
Easy Homemade Granola
Yogurt Baked Oats
Or for more delicious and healthy breakfast ideas, check out the Healthy Breakfast Recipessection here on the Eats Amazing blog or follow myHealthy Breakfast Ideas Pinterest boardfor 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 someAmazon affiliate links; I may receive commission on items purchased through the links.
Print Recipe
5 from 23 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 minutes mins
Cook Time50 minutes mins
Total Time57 minutes mins
Course: Breakfast
Cuisine: British, Vegetarian
Servings: 1 loaf
Author: Grace Hall
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
Note: Store in an airtight container for up to 3 days.
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