Greek Recipe Porridge Loaf
- Autumn
- Desserts & Baking
A traditional recipe that combines simple ingredients and meets your protein and fibre goals.
Ingredients
400g rolled oats
100g prunes, diced
100g dried apricots, diced
100g hazelnuts, chopped
2 tsp bicarbonate of soda
½ tsp fine salt
1 egg, beaten
500g Yeo Valley Organic 5% Greek yogurt
220ml Yeo Valley Organic semi skimmed milk
Mixed seeds, on top
To serve: Greek yogurt, stewed blueberries and almonds
Method
1. Preheat the oven to 200°C fan and grease and line a 2lb loaf tin.
2. Add the oats, diced fruit, nuts, bicarbonate of soda and salt to a large bowl and mix.
3. Add the yogurt, milk and egg, then mix well until fully combined.
4. Tip into the loaf tin, pack down and smooth the top with the back of a spoon. Score a line down the middle with a knife. Scatter over the seeds and gently press them in with your hands.
5. Bake for 45 minutes, leave to cool for 10-15 minutes before slicing.
6. Serve with a dollop of Yeo Valley Organic Greek recipe 5% yogurt, stewed blueberries and almonds.
In this recipe...
Semi-Skimmed
Greek Recipe 5% Fat Natural
15
Semi-Skimmed
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