Oats are a superfood and are the best and cheapest of all breakfast cereals. They provide slow release energy as well as soluble fibre, which when eaten daily, can help lower your cholesterol by up to 20%. They also help regulate sugar metabolism. No flour or sugar is used to make this bread, so no bloating guaranteed. Top with your favourite toppings (some options are included below).
Author: Terry Lyons
- 1 x 500ml tub natural yoghurt
- 2 tubs porridge oats (use the yoghurt pot as a measure)
- 2 tsp baking soda
- 3 tbsp olive oil
- 100 ml milk (approx.)
- Pinch of sea salt
- Pre-heat the oven to 200 C (180 C for a fan assisted oven)
- Grease a 1 lb loaf tin and line with a strip of parchment paper
- Pour the yoghurt into a bowl
- Measure two tubs of porridge oats using the yoghurt pot and place in a bowl with the baking soda and salt.
- Add the yoghurt, milk and olive oil and mix well.
- The consistency could be dry, so you may need to add a little more milk.
- Place in the loaf tin and bake for approx. 1 hour. You can check if it is done by placing a skewer into the loaf. The skewer should come out more or less clean (not wet).
- Allow to cool for 10 minutes in the tin before removing and placing on a wire rack.
- Hummus, pomegranate seeds and chopped parsley
- Peanut butter and banana
- Chopped beetroot, crumbled goats cheese, mixed with a spoon of greek yoghurt
- Avocado, goats cheese, strawberries and black pepper
- Tuna, crème fraiche, spring onion, lemon zest and capers
- Prawns and avocado with a dollop of crème fraiche
- Smoked salmon, cream cheese and chives