Prep time 5 mincook time 60 minserves 12Super Easy
You can’t go wrong with this recipe. By using the empty yogurt pots to measure the oats you won’t need your weighing scales. This bread is a source of protein, calcium for the bones, beta-glucans for lowering your cholesterol, and gut-loving fibre from the oats and seeds. This easy recipe makes 1 loaf or about 10-12 slices depending on how thick you like it. It keeps well for up to 3 days unsliced wrapped up, is excellent toasted, and handy to freeze in slices for future use.
Variations: If you’re peri-menopausal consider swapping the yogurt for soya yogurt. For added protein you can use a high protein yogurt or quark, and you can play around with flavour variations like different nuts and seeds, grated cheddar or dried fruits.
Preheat the oven to 200°C and line a greased loaf tin with baking paper.
Empty the yogurt into a bowl.
Fill the empty yogurt pot with oats. Add the oats into the bowl with the yogurt.
Repeat step 3 so there are 2 parts oats, 1 part Greek yogurt in the bowl.
Add in the baking powder, salt, linseeds and milk. Mix well.
Scoop the bread mixture into a greased tin. Smooth it down and then cut a line down the centre.
Sprinkle with some extra oats and linseeds.
Bake at 200°C for 15 minutes and then lower to 175°C for a further 30 minutes. Remove from the oven, turn the bread out of the tin and remove the baking paper. Place the bread back in the oven for a further 15 minutes or until the bread sounds hollow when tapped.
For added heart healthy benefits, serve with your favourite nut butter and chia jam.