📝 About This Recipe
This hearty, no-knead loaf is a modern Irish classic that celebrates the humble oat in its most comforting form. By soaking the oats in creamy yogurt, you create a dense, moist crumb that stays fresh for days, while a touch of honey and a medley of seeds provide a nutty, complex sweetness. It is the ultimate 'life-changing' bread—effortless to prepare, incredibly nutritious, and evocative of a cozy morning in a farmhouse kitchen.
🥗 Ingredients
The Oat Base
- 2 1/2 cups Old-fashioned rolled oats (plus extra for sprinkling on top)
- 2 cups Full-fat Greek yogurt or natural yogurt (room temperature)
- 1 Large egg (lightly beaten)
Dry Ingredients & Leavening
- 2 teaspoons Baking soda (sifted to remove lumps)
- 1/2 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Ground cinnamon (for a subtle warmth)
Flavorings & Texture
- 2 tablespoons Honey or Maple syrup (liquid)
- 1/4 cup Sunflower seeds (raw)
- 1/4 cup Pumpkin seeds (pepitas) (raw)
- 1 tablespoon Chia seeds
- 1 tablespoon Unsalted butter (melted, for greasing the tin)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Generously grease a standard 2lb loaf tin with melted butter and line the bottom with parchment paper for easy removal.
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2
In a large mixing bowl, combine the Greek yogurt, beaten egg, and honey. Whisk until the mixture is smooth and the honey is fully incorporated.
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3
In a separate medium bowl, whisk together the rolled oats, baking soda, sea salt, and cinnamon. Ensuring the baking soda is evenly distributed is key to an even rise.
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4
Stir the sunflower seeds, pumpkin seeds, and chia seeds into the dry oat mixture, reserving a small handful of seeds for the topping.
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5
Gradually fold the dry ingredients into the wet yogurt mixture using a large spatula. Stir until just combined; the batter should be thick, heavy, and slightly sticky.
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6
Transfer the batter into the prepared loaf tin, smoothing the top with the back of a spoon dipped in water to prevent sticking.
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7
Sprinkle the reserved seeds and a pinch of extra oats over the top of the loaf, pressing them lightly into the batter so they adhere.
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8
Place the tin on the middle rack of the oven and bake for 50 to 55 minutes. The bread is done when it has turned a deep golden brown and sounds hollow when tapped on the bottom.
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9
Remove the tin from the oven and let the bread rest inside the tin for 5-10 minutes. This allows the steam to soften the crust slightly for easier slicing.
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10
Turn the loaf out onto a wire cooling rack. For the best texture, allow the bread to cool completely (at least 1 hour) before slicing. This prevents the interior from being gummy.
💡 Chef's Tips
Use the yogurt container to measure your oats if you want to follow the traditional 'Irish tub' method—it's roughly a 1:1 ratio by volume. If the bread is browning too quickly, loosely tent it with aluminum foil after 35 minutes. For a vegan version, use a thick coconut-based yogurt and a flax egg (1 tbsp ground flax mixed with 3 tbsp water). Avoid using 'Instant' or 'Quick' oats as they will make the bread too mushy; old-fashioned rolled oats provide the necessary structure. Store leftovers in an airtight container for up to 3 days, or slice and freeze for a quick morning toast.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted Irish butter and a drizzle of wildflower honey. Top with smashed avocado, a squeeze of lemon, and chili flakes for a savory breakfast. Pair a toasted slice with a bowl of homemade vegetable soup or beef stew. Spread with almond butter and sliced bananas for a protein-packed pre-workout snack. Accompany with a hot cup of Earl Grey tea or a robust French press coffee.