On Monday afternoon, while working from home, I made a loaf of oat bread. It was incredibly easy to put together and a soothing activity to complete in my lunch break. I was not sure what to expect, having never made this recipe before.

What did I think?

I thought this tastes like baked porridge!

That was by no means a bad thing. It was suprising to me at first and then on reflection, I thought, well of course it would, what did you expect? I think the problem was, I had not really thought about what to expect, I was more focussed on the expectation of a ‘bread’ with maple syrup and sultanas. And then, on my adventures on Google, I ‘found out’ that actually this is known as porridge bread, although I think that might be made with actual cooked porridge as it was a way to use up the leftovers.

Anyhow, it’s been a loaf that has not disapppointed. I’ve toasted a couple of slices and eaten them for breakfast everyday this week and have had some for a late afternoon snack on the days that I have been working at home.

A few slices for breakfast

I will be adding this recipe to my homemade bread staples as it is so simple and so satisfying.


  • 1 tbsp ground flaxseeds (linseeds)
  • 2 tbsp water
  • 400g ( 1 1/4 cups) natural soya yogurt (I used Yeo Valley Organic Greek Style Natural Yogurt)
  • 1 tbsp maple syrup
  • 300g (3 3/4 cups) porridge oats
  • 1/4 tsp salt
  • 2 tsp bicarbonate of soda
  • 60g (scant 1/3 cup) pumpkin or sunflower seeds, for a savoury loaf (optional) OR
  • 60g (1/3 cup) sultanas or chopped dates, for a sweeter loaf (optional)


  • 1. Preheat the oven to 180oC/Fan 160oC/350oF/Gas 4. Line a 1 kg (2lb) loaf tin (about 20 x 13 cm/8 x 5 inches) with non-stick baking paper.
  • 2. Mix the ground flaxseeds and water in a large bowl and set aside to soak for at least 10 minutes. After that, stir in the yogurt and maple syrup.
  • 3. Put the oats in a separate bowl and add the salt and bicarbonate of soda. If you wish, mix in the seeds or dried fruit. Once combined, add this dry mixture to the wet mixture and stir until you have a sticky dough. Place the dough in the prepared tin and bake for 1hour. Set aside to cool.

Reference: The Plant-Based Diet Revolution, page 71.

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