MYOM Porridge Bread Recipe for World Porridge Day
Porridge bread is a simple oat loaf made with rolled oats, flour and freshly made oat drink. This MYOM porridge bread recipe needs no yeast, kneading or proving: mix the ingredients, spoon into a tin and bake. Expect a soft, slightly dense loaf with a nutty oat flavour, ready for slicing, spreading and toasting.
With 10 minutes of preparation and 40–45 minutes in the oven, it’s an easy way to give your breakfast oats a different outing. Jump to the recipe
Celebrate World Porridge Day with a slice
World Porridge Day takes place on 10 October. First celebrated in 2009, it grew from a collaboration between Carrbridge, the Scottish Highland village that hosts the World Porridge Making Championships, and Mary’s Meals. The day celebrates porridge while raising awareness of the charity’s work providing school meals for children facing hunger.
We’re marking the occasion with MYOM Porridge Bread: a simple way to bring oats to your breakfast table. There’s no cooked porridge to prepare first. Rolled oats go straight into the bowl with flour and freshly made MYOM Original Oat Drink, ready to bake into a soft loaf with a nutty oat flavour.
What is porridge bread
Porridge bread is bread made with oats, giving the loaf an oat flavour and texture. Recipes vary; this version combines rolled oats with plain flour and MYOM oat drink, using bicarbonate of soda and vinegar or lemon juice instead of yeast. It makes a soft, slightly dense loaf rather than a light, airy sandwich bread.
Make your oat drink fresh with MYOM
For 400ml of prepared MYOM Original Oat Drink, measure approximately 52g MYOM Original Oat Drink Premix, add some water and mix thoroughly, then top up with water to a total volume of 400ml. That’s 400ml of finished oat drink, including the premix.
Prefer to make a full litre? Prepare MYOM following the pouch instructions, then measure out 400ml for your loaf. The MYOM Original Starter Bundle includes four 130g pouches and a reusable 1L glass bottle. Each pouch makes one litre of fresh oat drink.
Explore the MYOM Original Starter Bundle
MYOM porridge bread recipe
Makes: 1 small loaf | Prep: 10 minutes | Bake: 40–45 minutes | Cool: at least 20 minutes | Total: about 75 minutes including cooling
Ingredients
- 300g plain flour
- 150g rolled oats
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 400ml MYOM Original Oat Drink, made fresh
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp maple syrup or honey, optional
- A small handful of oats for the top
To make 400ml MYOM Original Oat Drink: use approximately 52g MYOM Original Oat Drink Premix, then add water to a total volume of 400ml. For a vegan loaf, choose maple syrup instead of honey, or leave out the optional sweetener.
Method
- Heat the oven to 200°C / 180°C fan. Line a small loaf tin with baking paper.
- In a large bowl, mix the flour, oats, bicarbonate of soda and salt.
- In a jug, combine the freshly made MYOM Original Oat Drink with the vinegar or lemon juice and maple syrup or honey, if using.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should be thick, soft and slightly sticky.
- Spoon into the loaf tin and smooth the top. Sprinkle with a few extra oats.
- Bake for 40–45 minutes, until golden and the loaf sounds hollow when tapped underneath.
- Leave to cool for at least 20 minutes before slicing.
Tips
Measure 400ml of finished oat drink, stir just until combined and keep the vinegar or lemon juice in the recipe: it works with the bicarbonate of soda to help the loaf rise. Allow at least 20 minutes of cooling before slicing.
Make your next breakfast with MYOM
Start with freshly made oat drink and a bowl of everyday ingredients. Ten minutes of mixing, then let the oven take over. Make your own oat drink for porridge bread, breakfast bowls and your next kitchen idea.
Frequently asked questions
Does this porridge bread use cooked porridge?
Does this porridge bread use cooked porridge?
No. This recipe uses 150g of rolled oats added directly to the dry ingredients. You don’t need to cook porridge first.
Do I need yeast or a bread maker?
Do I need yeast or a bread maker?
No. MYOM porridge bread uses bicarbonate of soda with apple cider vinegar or lemon juice. Mix it in a bowl and bake it in a small loaf tin; no kneading, proving or bread maker is needed.
Can I make this porridge bread vegan?
Can I make this porridge bread vegan?
Yes. Use maple syrup instead of honey, or omit the optional sweetener. The recipe uses MYOM Original Oat Drink and contains no eggs or dairy ingredients.
How much MYOM premix do I need?
How much MYOM premix do I need?
Use approximately 52g MYOM Original Oat Drink Premix, then add water to make 400ml of prepared oat drink. Alternatively, make a full litre following the pouch instructions and measure out 400ml.
Is this porridge bread gluten-free?
Is this porridge bread gluten-free?
No. This recipe contains plain wheat flour and has not been developed as a gluten-free recipe.
What texture should I expect?
What texture should I expect?
A soft, slightly dense porridge-style loaf with a nutty oat flavour. It won’t have the same airy texture as a yeast-raised loaf.
