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Recipe & image courtesy of Flahavan’s

Porridge bread

This recipe is inspired by the late Mary Flahavan and makes for a great lockdown bake.

Serving: makes 1 loaf
Time: 60 minutes
Difficulty: Easy


  • 500ml of natural yoghurt
  • 1 beaten egg
  • 1 tbsp. treacle
  • 300g Flahavan’s Progress Oatlets
  • 2 tsp bread soda
  • 2 tbsp. mixed seeds
  • ½ tsp salt


  1. Place the yoghurt, beaten egg and treacle in a bowl and stir well.
  2. Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yoghurt mixture and stir thoroughly.
  3. Place in a greased or parchment-lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
  4. Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
  5. Enjoy!


Mary's tips: a sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version. To prevent the treacle from sticking to the spoon, coat it with oil before use.