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Traditional Irish Porridge Bread

For a few years, I stayed with some Irish guys and they taught me many, many things, but one of the simplest things was this porridge bread recipe. It's so cheap, simple and nicely filling. It is delicious plain, with nothing more than a slab of butter, but you can also add things like seeds and fruit or a slice of cheese. I usually make a plain one and a sweet one (adding blueberries and Maple Syrup) which is much more moist. Gluten free if you swap the oats for a G/F alternative, and Vegan if you use a dairy-free yoghurt.


  • 2 x Yoghurt pots of rolled oats or 400g

  • 2 tsp bicarbonate of soda

  • 1/2 tsp fine salt

  • 500g Authentic Greek yogurt or dairy free alternative (Aldo's Greek Yoghurt is my favourite)


Preheat oven to 200°C (Gas mark 4/400°F). Empty yoghurt into bowl, fill the pot with oats twice and put into the bowl. Add bicarbonate of soda and salt and mix together well If adding fruit or nuts, add these now). Put in a greased loaf tin and cook for 45 minutes. If you want it crispy on top, take out of the loaf tin and put back in for 5 mins. To keep moist, wrap in a clean tea towel and leave to cool for half an hour.

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