Porridge .. Not just for breakfast!

12910900_10153883367221005_747840465_n

Breakfast is the most important meal of the day. We have heard this said for years, and years. But, I do firmly believe that a substantial breakfast really does set you up for the day ahead. It sends you off about your day on the right path. Perhaps you’re not a cereal person, like myself. I prefer eggs, and toast, and a cup of tea. I do tend to avoid bread at the best of times, or keep it for a treat, as I bloat really easily, and try to keep an eye on my weight for the most part.

Somebody suggested trying porridge bread a while back. I love Porridge, and I love bread.. Win, win! My first attempt at making the bread, was in no uncertain terms, a flop! After a year or so, i have now mastered the recipe, and I now bake a couple of batches at a time, as friends are always looking for a loaf or two! It is so simple, and so quick to whip up, there really is no excuse to touch a sliced pan these days.. Nor, would I want to! It’s absolutely delicious, and low in fat!

If you have a couple of minutes to spare in your day, head for your kitchen, and follow this simple recipe! You won’t regret it!

 

Here’s what you will need..

  • A loaf tin
  • An oven
  • A mixing bowl of any size

Ingredients:

  • A 500ml tub of low fat or fat free Natural Yoghurt. I use Glenisk.
  • 2 Tablespoons of Rapeseed Oil.
  • 1 teaspoon Baking soda.
  • Flahavan’s Porridge Oats- or any porridge oats for that matter. I prefer Flahavan’s.

12900053_10153883377146005_1720699106_n

12939308_10153883377096005_567366844_n

Method:

  1. Preheat oven to 180 degree celsius, and grease loaf tin, with butter. I use Kerrygold.
  2. Pour the entire tub of natural yoghurt into your mixing bowl.
  3. Fill the same tub to the top with porridge oats, and mix into the yoghurt.
  4. Fill the same tub up only halfway this time with porridge oats, and pour in to the mixture.
  5. Mix the porridge oats, and yoghurt together in bowl with a wooden spoon.
  6. Into this mixture, add in two tablespoons of rapeseed oil, and teaspoon of baking soda.
  7. Next, simply pour the mixture into the greased loaf tin. I find smoothing the top of it into place with a teaspoon of water works well.
  8. Place in oven for 45-50 mins.
  9. Check at the 45 minute mark. If loaf is hollow at the bottom, it is baked through.

Add sesame seeds. or chia seeds through your mixture if you wish for an even  healthier twist.

This porridge bread is so simple. It takes about five minutes to mix up, and little under an hour to bake. It is the healthy, lower fat alternative to sliced pans, or baguettes. Works like a charm for breakfast with some jam, and butter, or with poached eggs!

12919041_10153883367316005_1385519001_n

 

 

Enjoy !

 

logo

 

 

 

 

 

 

Advertisements

3 Comments Add yours

  1. nigelbetts says:

    Reblogged this on Eat Drink And Eat Berries and commented:
    I really like this recipe for it’s simplicity can’t wait to pop down to the shops, get the ingredients and heat up the oven for delicious and nutritious Porridge Bread. Well done thelittlestpolkadot blogger and supporting Irish producers is a nice little bonus !!

    Liked by 2 people

    1. Thank a million Nigel! It’s so easy, and i love it! Great as part of a calorie controlled diet too, and so yummy with jam! Le me know how you get on with it, just be careful at the very end, it sometimes takes five minutes more than recipe states! Really depends on oven too!

      Happy friday!

      Like

      1. nigelbetts says:

        Thanks for that cooking advice

        Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s