Florencia Baldini Last Updated on October 27, 2025Did you know you can make a loaf of bread using just yoghurt and oats?
This Healthy Yoghurt Oat Bread is made entirely in a Magimix blender with only six ingredients — no flour, no yeast, and no kneading required.
It’s high in protein and fibre, soft and moist on the inside, and keeps fresh for days. The best part? Everything goes straight into your blender jug, so there’s minimal mess and no endless washing up.
For this recipe, I only used the Magimix blender glass jar, and it worked perfectly to blend the oats and yoghurt into a smooth, fluffy batter.
Whether you’re looking for an easy homemade bread, a healthy breakfast option, or a soft loaf for sandwiches, this one ticks every box.
Why The Type Of Yoghurt Matters
The yoghurt is what makes this bread so soft and moist — adding natural protein and richness. It’s really important to use a thick Greek yoghurt for the right texture and rise.
I used FAGE 5%, which has 5% milk fat, giving the loaf a rich, creamy flavour, tender crumb but also structure. If you choose another brand, look for a strained Greek-style yoghurt with a similar consistency and fat content — thinner varieties can make the mixture too wet and affect the bake.
Ways To Enjoy It
This yoghurt oat bread is so versatile — it’s delicious both sweet and savoury.
Try it toasted with butter and honey, topped with avocado and poached eggs, or spread with peanut butter and banana for a high-protein breakfast.
It’s also perfect for sandwiches, alongside soups like Gut Health Soup and Roasted Tomato Soup, or even as a healthy snack with Greek yoghurt and fruit on the side.
Step-By-Step Instructions
Step 1 – Take the Greek yoghurt out of the fridge and let it come to room temperature. Step 2 – Step 2 – Drain any excess water from the yoghurt Step 3 – Add the eggs, olive oil, baking powder, salt, and yoghurt to the blender. Step 4 – Add the oats. Step 5 – Blend just until combined; don’t overmix. Step 6 – Pour the batter into a lined loaf tin. Step 7 – Sprinkle with seeds or oats for a crunchy topping. Step 8 – Bake until golden and risen. Step 9 – Cool completely on a wire rack before slicing.
The Blender I Use Every Day
Magimix blender makes healthy baking so much easier. Everything goes into one bowl, blends smoothly in seconds, and comes out perfect every time. If you’re thinking about getting a new blender, this is the one I always recommend, MAGIMIX Blender Powder 3.
(This is an affiliate link. I only recommend products I genuinely use and love — thank you for supporting Healthyfloflo!)
I’ve been using Magimix for years and it’s been a total game changer in my kitchen. It saves me so much time, and for this recipe I only needed the jar — no mess, no endless washing up.
I genuinely love Magimix products and have been using them long before this collaboration. They’re powerful, versatile, and built to last a lifetime — worth every penny (I bought mine myself years ago and never looked back!).
As part of this collaboration, the Magimix team has kindly shared a discount code that gives you 15% off non-sale products. If you’ve been thinking about investing in one, this might be the perfect time.
(This is an affiliate link. I only recommend products I genuinely use and love — thank you for supporting Healthyfloflo!)
Tips
- Use room temperature yoghurt: This helps the loaf bake evenly and rise better — cold yoghurt can slow down the baking reaction.
- Don’t overblend: Just blitz for a few seconds — overmixing can make the texture dense.
- Line your tin: Have it ready before you start, as you don’t want the batter sitting while you prepare it — it’s best to do this ahead.
- Cool completely before slicing: The crumb needs time to set, so resist cutting it too early.
Swaps
Greek yoghurt: The type of yoghurt is very important. I used FAGE 5%, which is thick and creamy — perfect for this bake. If you swap it with another brand, make sure it’s a thick Greek-style yoghurt with a similar texture and fat content.
Oats: Rolled oats work best. Use certified gluten-free oats if you have a dietary requirement.
Olive oil: Olive oil or rapeseed oil also work.
Storage
Fridge: Store in an airtight container for up to 4 days. Toast before serving for the best texture.
Freezer: Slice the loaf and freeze in portions for up to 2 months. Defrost at room temperature or toast straight from frozen.
More Easy Bread Recipes
- Healthy Cottage Cheese Bread – 6 Ingredients
- Easy No Knead Bread
- 4-Ingredient Lentil Bread (Gluten-Free, Easy, No Yeast)
- Easy Focaccia Recipe (No Knead, Beginner-Friendly, Italian Style)
Healthy Yoghurt Oat Bread (No Flour, No Yeast, Blender Recipe)
Video
Ingredients
- 250 g thick Greek yoghurt, strained, 5% fat works best
- 140 g rolled oats, use gluten-free if needed
- 2 eggs
- 30 ml extra virgin olive oil
- ½ tsp salt
- 1 tsp baking powder
Instructions
- Take the Greek yoghurt out of the fridge 20–30 minutes before you start so it’s closer to room temperature.
- Preheat the oven to 180°C fan (350°F) and line a small loaf tin (19 × 9 cm / 7.5 × 3.5 inches) with baking paper. Have it ready before blending so the batter doesn’t sit.
- Add the eggs, olive oil, baking powder, salt, and yoghurt to the Magimix blender and blend until smooth.
- Add the oats and blend again just until combined. Do not overblend.
- Pour the mixture into the prepared tin, smooth the top, and sprinkle about 15 g of seeds or oats if you like.
- Bake for 42-50 minutes, or until the top is golden and a skewer inserted in the centre comes out clean.
- Let the bread cool completely in the tin before slicing so the crumb can set.
Notes
- This yoghurt oat bread is naturally rich in protein and fibre, keeping you full for longer and supporting steady energy levels.
- It’s flourless, yeast-free, and gluten-free if using certified oats — perfect for anyone looking for a wholesome, easy bake.
- Enjoy it as a balanced breakfast, snack, or side to soups and salads.
I saw recipe today and immediately made. Easy and quick also so delicious. More than half is gone already. Thanks for sharing
That’s so lovely to hear, thank you! I’m so glad you enjoyed it — it really is one of those recipes that disappears fast, isn’t it? Thanks for trying it and sharing your feedback!
A friend of mine shared the recipe with me and I made it. Easy and delicious. How can I adjust the recipe to use sheep greek yogurt instead of thick greek yogurt? Can I use cottage cheese instead? I need this adjustment as I can’t eat cow yogurt at the moment. Thanks in advance!!
Hi Alex, thank you for your question! That’s so lovely to hear — I’m so glad you enjoyed it! 💛
Sheep’s Greek yoghurt and regular Greek yoghurt are usually interchangeable, but I haven’t tested this recipe with sheep’s milk so I wouldn’t be able to guarantee 100% the result.
If you’d like to use cottage cheese instead, I actually have a recipe that I think you’ll love which uses cottage cheese rather than yoghurt: https://healthyfloflo.com/cottage-cheese-bread/. I hope it helps, Flo
Thank you so much for your reply!!
Actually sheep’s yoghurt is not so thick as strained yoghurt. It needs to be strained really well before use It makes the mixture more wet as you indicated in the recipe’s tips and details. Maybe I needed to strain it more… I will definitely try the suggested recipe with cottage!! I really appreciate that you took the time to answer ☺️
I made it but it did not rise…what could have been the reason..
Oh that’s very strange! Did you add the baking powder? Can I check what size tin you used? Sometimes if the mix is slightly overmixed, the oven isn’t hot enough, or the tin is too big, it can turn out a bit flat 😊 If you send me a photo of it at my email address I can have a look [email protected].
Thanks,
Flo
Can u add fruit, say blueberries?
This is more of a savoury recipe, designed to replace a loaf of soft bread, so I wouldn’t recommend adding blueberries here! If you’re looking for something sweet, I have plenty of recipes for that — try my one pan berry baked oats, you’ll love it! 🫐
Hi, can I swap olive oil for coconut oil also can I blend the oats on its own and then throw everything into a bowl, mix and then transfer to the baking tin?
Great questions! I wouldn’t recommend swapping olive oil for coconut oil on this one — it’s a savoury recipe, so coconut oil would likely clash with the flavours.
As for the oats — yes, absolutely! You can blend them on their own first, then add everything into a bowl, mix it all together, and transfer to the baking tin. Your method sounds perfect!
Can’t wait to hear how it turns out — and if you snap a photo of your creation, do send it over to [email protected]! 📸