Ingredients

• 1 large tub of natural yoghurt (500g)
• 2 tubs (use the yoghurt tub to measure) of porridge oats (can use gluten free oats if preferred)
• 2 tsp of bread soda
• 1/2 tsp salt
• 1 egg (works well without the egg for anyone with egg intolerances)
• 1 tbsp milk
• oat bran and pumpkin seeds to sprinkle on top

Method

1. Preheat your oven to 200°C.

2. Place bread soda, salt and the yoghurt in a mixing bowl.

3. Using the same yoghurt tub, measure 2 tubs of porridge oats and add to the bowl. Stir thoroughly.

4. Add the beaten egg and milk and stir to combine.

5. Place in a greased standard loaf tin (2lbs/900g – 18.5 x 11.5 x 9cm).

6. Sprinkle some oat bran and pumpkin seeds on top.

7. Bake for approximately 45 – 60 minutes (depending on your oven).

8. Remove and leave to cool on a wire tray.

I love this straight out of the oven with lots of butter on top 🙂 Also great for sandwiches and alongside soup..

Enjoy,

Tee x