We’re super excited to share this amazingly simple, quick recipe for porridge oat and yogurt bread – a perfect option for those looking for a low-carbohydrate, or low GI bread, including for anyone with diabetes.
Oat and yogurt bread recipe
Enjoy this lovely bread on its own, or topped with butter and honey alongside a pepper-mint tea. This recipe has been passed down by my mum – we’ve spent many rainy afternoons by the fire eating this snuggled on the sofa – so put your feet up and savour each delicious mouthful!
As the recipe details, the ground nuts are optional, but we’d strongly suggest adding them for improved flavour and texture. Use nuts which bake well such as pine nuts, almonds, pistachios or walnuts. Our favourite nuts to use in this recipe are pistachios.
Oat and yogurt bread ingredients
500g (2 cups) natural yogurt
300g (3 and a third cups) porridge oats
Pinch of salt
1 teaspoon of bicarbonate of soda
Optional – 2 tablespoons ground nuts of your choice, 1 teaspoon of cinnamon
Oat and yogurt bread method
Mix dry ingredients in a bowl. Add the egg and yogurt and mix until all ingredients are combined. That’s it!
Add to a greaseproof paper lined loaf tin and bake in the oven for 30 minutes at 160 degrees, then a further 30 minutes at 130 degrees.
Why is this bread diabetes friendly?
Made with wholegrain oats, this oat and yoghurt bread recipe is a smart choice – not just for people with diabetes – but if you do have diabetes, wholegrain foods are usually better for managing blood glucose levels as they tend to have a lower glycaemic index (GI).
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