Easy No-Knead Irish Porridge Bread with Rolled Oats
Porridge Bread
A healthy, yeast-free bread made with oats and yogurt. Perfect for toasting and incredibly easy to bake!
Nutrition (per serving)
This Porridge Bread is a staple in many Irish households, and for good reason. It’s a "dump and stir" recipe that requires absolutely no yeast, no kneading, and no proofing time, making it the ultimate loaf for busy mornings or last-minute soup sides. The texture is wonderfully dense yet moist, with a slightly nutty flavor from the toasted oats that pairs perfectly with a thick slather of salted butter or a drizzle of honey.
What I love most about this recipe is its versatility. You can keep it savory by adding seeds and herbs, or lean into the sweetness with some dried fruit or cinnamon. Because it relies on the reaction between the yogurt and the baking soda to rise, you get a beautiful crust and a soft interior every single time. It’s heartier than your average white loaf and keeps you full for hours—the definition of wholesome comfort food.
Ingredients
- Rolled oats (old fashioned):3 cups
- Plain Greek yogurt:2 cups
- Large egg:1 piece
- Baking soda:2 tsp
- Sea salt:1 tsp
- Honey:1 tbsp
- Pumpkin seeds or sunflower seeds:1 tbsp
Instructions
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Preheat your oven to 350°F (175°C) and lightly grease a standard 9x5 inch loaf pan.
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In a large mixing bowl, whisk together the rolled oats, baking soda, and sea salt until evenly distributed.
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In a medium bowl, beat the egg slightly, then stir in the Greek yogurt and honey until well combined.
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Pour the yogurt mixture into the dry oats. Stir with a spatula until the oats are thoroughly coated and no dry pockets remain.
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Spoon the thick batter into the prepared loaf pan and smooth the top with the back of a spoon.
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Sprinkle the seeds over the top of the loaf, pressing them in very gently so they stick.
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Bake for 45 to 55 minutes. The bread is done when the top is golden brown and the loaf sounds hollow when you tap the bottom.
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Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Notes
- Don't skip the cooling time; this bread is very moist and needs to set properly before you slice it.
- If you prefer a sweeter bread, add 1/2 cup of raisins or chopped walnuts to the batter.
- Use the empty yogurt tub to measure your oats if you want to be extra authentic—it's usually about 2 tubfuls of oats to 1 tub of yogurt.
- This bread makes the best toast! It stays fresh for 3-4 days in an airtight container.
