Irish Oat Loaf

Being completely honest, I don’t know if this is an Irish recipe, but anyone I know who has made it is Irish and it reminds me of a cheat version of traditional Irish brown bread! It’s no secret that I love bread made with yoghurt ( Flatbreads and Cinamon buns, I’m looking at you) but these recipes work so well, are so easy and we get the bonus of protein and calcium! I like to slice and freeze and then either toast from frozen as I need it or let a few slices defrost overnight for breakfast. During the week this makes a great breakfast or snack, with peanut butter and sliced berries or banana. While at the weekend I like to get fancy, have one slice with humus, a soft-boiled egg and lots of salt and pepper,  the second slice smothered in butter and thick-cut marmalade…because life is too short to decide between sweet and savoury!

Not only is this an easy bread to make, it is really good for you! Made with oats which are packed with fibre which is great for weight management and blood sugar control, they also have a specific fibre called beta-glucans which help to lower bad cholesterol. Oats also have some protein, paired with the yoghurt this bread has a good amount of muscle-building protein too.

Variations – add a handful of raisins and a big teaspoon of cinnamon for a sweet version, or a handful of seeds for texture.

Makes 1 loaf – I use a 2lb tin

400g Oats

1/2 tsp Bicarbonate of soda

1/2 tsp Salt

400g Greek Yoghurt

2 eggs

Method

1.      Preheat your oven to 170 degrees for fan (180 no fan).

2.      Line your loaf tine with baking paper.

3.      In a big bowl mix together the oats, bicarbonate of soda and salt.

4.      Make a well in the middle and add the yoghurt and eggs. Mix well to combine everything.

5.       Pour the dough into the tin. Using a butter knife, run the knife lengthways down the loaf, cutting about 2 cm deep. This allows the bread to rise up evenly.

6.      Bake for 45 minutes. Check after 35, if it’s getting too brown pop a piece of tinfoil on top. To check it is done, push a knife or chopstick into the middle, if it comes out clean it’s done. If there is wet dough give it another 5-10 minutes and check again.  

7.      Leave to cool for 5 minutes then tip out of the tin and leave to cool fully. I like to slice it all and pop it in the freezer for the week.