Oat and Yogurt Bread…

I remember the smell of freshly baked bread filling my grandmother’s house as a child. What I wouldn’t give to be able to sit next to her and pay attention to every detail of how she made that bread. All I cared about as a youngster was the finished product in my tummy—it was always delicious.

Now that I’m all grown-up, kinda 😉 I’ve always been intimidated when it came to making bread. My grandmother was a great cook and I would never think I could challenge her in the baking department! Well that was until our nanny, Emma, showed us just how easy it is to make bread. She walked me through her simple yet healthy recipe and we were all thrilled with the outcome.

What I love about this recipe is the absence of flour, yeast and canola oil, which you would find in your basic bread loaf recipe. It’s replaced with a whole lot of healthy goodness that will not make you feel guilty about eating this bread.

The main ingredient is oats. Oats are loaded with fiber and has antioxidants that have protective properties against heart disease. Yogurt is the second ingredient, which adds a moistness to the bread that is amazing.

It’s replaced with a whole lot of healthy goodness that will not make you feel guilty about eating this bread...
Oat and Yogurt Bread

Preheat oven to 350 Farenheight


cups of porridge oats


cups of plain low-fat yogurt


teaspoons of bicarbonate soda


teaspoon of salt


tablespoon of seeds to sprinkle on top of the mixer once in your loaf tin.

Mix all ingredients together in a mixing bowl. Grease loaf tin. Pour bread in and sprinkle seeds of your choosing on top. We used sunflower seeds for ours this time. Bake for 40 minutes. Remove bread from the oven and let it sit for 10 minutes to cool so you can remove it from the tin. You’ll need your cooking mitts for this. Once removed from the tin, place back into the oven for an additional 10 minutes so the edges brown up nicely. Remove and let cool.

But we could hardly wait! We sliced it up and put some butter on it and it was delicious. It was so warm and moist from the yogurt. A total treat! Enjoy!!

Do you have any easy bread recipes to share?

Emma xx

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Anja :o) dreamy says:

Hello Emma!
thanks for the bread recipe! I will bake it for sure looks so good! I love bread and cookies and my favourite cookies are Chocolate Crinkles so yummy and so easy to make. They are not so healthy but there are good!!! I wish you and you family and Bruce a wonderful day!
anja :o) dreamy, Germany xox
I know everybody loves SCHOKOLADE! 🙂
4 tablespoons (56 grams) unsalted butter
8 ounces (230 grams) semisweet or bittersweet chocolate, coarsely chopped
(or Hershey’s chocolate chips) and if you want a little bit of chocolate mint chips (1/4 cup) instead of just chocolate chips)
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight).
Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.

Okay that’s it! Enjoy!

AJ Angsley says:

This sounds yummy and more importantly healthy! Must try, thanks for sharing.

Kaha says:

So simple and yummy! Love it <3

Wendy says:

Have tried this recipe and we are loving it. Not sure if it should rise more and it is very moist but a great change to having other breads 🙂

Anna says:

Thank you for sharing, I can’t wait to try this!

Anelyne Adams says:

Absolutely love this bread! Just one question please? How do I store it? I notice after 2 days it becomes sticky in the centre?

June Wilson says:

Outrageously easy to make and really tasty x

Emma Heming Willis says:

Isn’t it SO easy!! My favorite!

SJ says:

I made four mini loaves instead of one big one. It’s perfect with my homemade fig jam.

Jen Cullins says:

Hi Emma,
Just wanted to thank you for this recipe, it has become my go-to healthy treat during Quarantine!
I stumbled across it while searching for something else, and am so glad I did…I’ve made it several times and it’s so easy and cheap to make (important during these times). Depending on mood, I’ve added cranberries or chocolate chips, sometimes both 🙂 Thanks so much for introducing me to this no-guilt treat

Emma Heming Willis says:

Love that!! Its a good solid staple in our home xx

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