There are two types of people in this world – people who love porridge and people who hate it. If you’re in the latter, I have to say – I’m gonna have some trust issues with you. But, to each their own, I suppose.

I’ve probably tried every type of porridge out there – and for all you purists out there, yes there’s more than the classic “goldilocks”. I would say porridge makes a pretty handy breakfast, and if you’re really in a time pinch, microwaves are a great thing. BUT, what about those of you who need to literally grab-and-go in the morning? You have a two-hour commute ahead (you ain’t wasting no time on breakfast), or maybe you’re a bust parent and your house is beyond chaos in the morning. If this is you, you probably do one of two things – skip breakfast altogether, or, you opt for a pastry or food counter breakfast a little down the line. Listen – if this floats your boat, I totally get it. You do you. But if you want a healthier option that ticks all the boxes – I got you.

Porridge. Loaf.

Oh yes.

I have seen recipes for porridge bread in the past, which look great. But these tend to be more reminiscent of homemade bread with some oats incorporated into them.  I wanted something a little denser, something that definitely gave me that porridge-fibrous hit I’m looking for. So a little experimentation in the kitchen, and this porridge loaf was born.

This can literally be eaten on the go or brought with you to work, eaten hot or cold, on its own or with a dollop of your favourite yogurt, extra fruit and seeds, whatever you want, really. I also LOVE spreading it with a generous layer of nut butter, sliced bananas and sprinkling of chia seeds and cinnamon.

Feel free to totally adapt the recipe as you see fit – adapting recipes and making things up as I go is my sort of baking.

Breakfast Oat Bread

Recipe by Katie Wilson at Salt & HoneyCourse: Breakfast, SnacksDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

This porridge loaf is perfect when you’re really in a time pinch and need a grab-and-go breakfast. This can eaten hot, cold, on its own, or with some berries and dollop of yoghurt. Replace the apple for some chocolate chips for an extra indulgent breakfast treat! It can also be sliced, wrapped and frozen to be lifted out when needed.

Ingredients

• 230g ripe-spotted bananas (~2-3 bananas)

• 200g rolled oats

• 200g plain flour

• 2 tsp baking powder

• 150g ground almonds

• 2 eggs

• 1-2 tsp vanilla

• 3 tbsp maple syrup*

• 2 tsp cinnamon

• 150ml almond milk

• 2 medium apples, chopped**

Directions

• Preheat oven to 180C and line a standard sized load tin with greaseproof paper or tin foil..
• Add bananas to a bowl and mash well (the riper, the better). To this, add the eggs, milk, maple syrup and vanilla and stir together.
• Add the oats and ground almonds to a separate bowl and, using a sieve, add the flour, baking powder and cinnamon. Stir to combine. If using the apple, add at this stage to coat it in flour before adding the wet ingredients.
• Create a well in the dry mixture and add the wet ingredients. Fold together until just combined.
• Pour the mixture into prepared loaf tin and bake at 180C for 40-50 minutes. The timing will depend on your oven, but also on whether or not you added the apples, as adding fruit will add moisture to the loaf.
• Test your loaf around the 35 minute mark using a skewer, as all ovens vary. If needed, continue baking at 3-5 minute intervals until a skewer comes out clean.
• Allow to cool before slicing. For storage, keep in an airtight container for up to five days. Alternatively, slice ahead of time and wrap in cling film until needed for up to five days. Can also be stored in the freezer for up to one month, but make sure it is well wrapped to prevent freezer burn.

Additional Notes

• *this recipe is intentionally on the less-sweet side to allow for different taste preferences. Feel free to add more sweetness at this stage, or alternatively, simply add a drizzle of maple syrup or honey when serving if you wish.
• **I have also made this recipe without apples, which turned out equally as good. Photographed above!