Porridge Bread


  • 20g of Ground Flax Seed
  • 180ml of Water
  • 400g of Coconut Yoghurt (I use Coyo)
  • 360g of Gluten Free Oats
  • Pinch of Sea Salt
  • Optional: Handful of Mixed Seeds

 Porridge. Bread. Two of my favourite things in one! This is the easiest bread ever and it really is so delicious. It’s not really sweet or savoury but will seriously hit the spot no matter what you’re in the mood for. The hardest part is waiting for it to cool before slicing, it will crumble a little if you don’t and it really is worth the wait.  Just like porridge, it’s all about how you top it. My favourite ways to have it are with almond butter and banana or chia jam.

Porridge Bread 4

Preheat the oven to 180’C. In a medium bowl, mix together the flax and water, then set it side.

Add the oats and salt to a large bowl and mix them to combine. Grease your bread tin with a little coconut oil.

Give the flax water another stir. When it is the consistency of a raw egg, add in the coconut yoghurt and whisk well.

Add the coconut yoghurt mixture to the oats and mix really well.

Add the mixture to your bread tin and spread it out until it’s smooth. Sprinkle on the seeds and pop it in the oven. Bake at 180’C for about 50 minutes. Leave it to cool completely before slicing.

16 Comments to Porridge Bread

  1. jenny says:

    Ye!!!!!!!! have been waiting for this recipe… many thanks 🙂

  2. Karen says:

    How long does it need to be cooked for?

  3. Sarah Murphy says:

    Where can you get the coconut yogurt??

    • Indy Power says:

      You can get it in all health shops, they also have it in Avoca and some supermarkets x

    • Grainne says:

      I use Koko dairy free coconut yoghurt which is stocked in Dunnes and more macro friendly than Coyo I’ve found – the 500g pots are c. €2.30 normally but were on offer last week and might still be ????

  4. Miriam Treacey says:

    Could you use Fage Greek yoghurt as alternative to coyo?

  5. Kate quinn says:

    Can I use an alternative to flax seeds?

  6. Ciara says:

    Could you subsitute rice or millet flakes for the oats as I’m intolerant to oats? The recipe looks gorgeous!

  7. Maria O'Carroll says:

    I baked this bread this morning and it’s beautiful!
    So crunchy and tasty !
    Thanks so much for the recipe

  8. Cate says:

    Hi Indy, thanks for this recipe. However I was wondering is their any alternative to the COYO yoghurt, I do love it but its so expensive for the amount you would need for this recipe. I buy the €3 pots and I would need almost four for this recipe. Any suggestions appreciated. p.s. We are really enjoying your blog and book; gorgeous recipes. You must bring out another one!!

    • Indy Power says:

      Hi Kate. I’m so glad you’re enjoying my book, thank you! It is more economical to buy the 500g Coyo pots so if they have them where you shop I would definitely do that. If you’re not vegan than Greek yoghurt works great too!x

  9. Mairead says:

    Can I check what size loaf tin – 1 or 2 pound? Thanks also someone mentioned Coyo is expensive – maybe Alpro?