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.