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Yoghurt Oat Bread
Preparation : 10 min
Cooking : 50 min
Total time : 1 h Rest : 0 min
Equipment
Small loaf tin (19 × 9 cm / 7.5 × 3.5 inches)
10 pieces
250 g Thick Greek Yoghurt, Strained, 5% Fat
140 g Rolled Oats
2 Eggs
30 ml Extra Virgin Olive Oil
1 tsp Baking Powder
1 pinch Salt
Associated products
RECIPE STEPS
1
Take the Greek yoghurt out of the fridge 20–30 minutes before you start so it’s closer to room temperature.
- 250 g Thick Greek Yoghurt, Strained, 5% Fat
2
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.
3
Add the eggs, olive oil, baking powder, salt, and yoghurt to the Magimix blender and blend until smooth.
- 250 g Thick Greek Yoghurt, Strained, 5% Fat
- 2 Eggs
- 30 ml Extra Virgin Olive Oil
- 1 tsp Baking Powder
- 1 pinch Salt
4
Add the oats and blend again just until combined. Do not overblend.
- 140 g Rolled Oats
5
Pour the mixture into the prepared tin, smooth the top, and sprinkle about 15 g of seeds or oats if you like.
6
Bake for 42-50 minutes, or until the top is golden and a skewer inserted in the centre comes out clean.
7
Let the bread cool completely in the tin before slicing so the crumb can set.
Recipes submitted by consumers are not tested by Magimix.
