green leafy gael


This vegan porridge bread recipe is easy to make with only 4 basic ingredients. It’s delicious, hearty and very filling. Not only does it fill your belly with wholesome fibre, when it’s in the oven it fills your house with a beautiful smell of baked bread.


Traditional Irish brown bread and soda bread are both made with real butter and butter milk. So, it’s an old breakfast staple that I’ve had to let go of. I havn’t gotten around to attempting a vegan recipe for brown bread yet, but, my good mother being the great cook/baker that she is, managed to adapt a recipe for porridge bread
– which is VERY similar to brown bread.


It’s perfect with a bit of soya butter and jam with a cup of tea in the mornings.
It’s so easy to make that you could bake this with your 5 year old as a fun activity!

Notes: Treacle = molasses in other countries. And regarding the oats: we used gluten free oats here so as not to kill my coeliac mother. You may use normal oats if you please!




Prep time: 15 minutes

Cooking time: 45 – 55 minutes + 15 minutes to cool down

Serves: depends how hungry you are….makes 1 loaf

You will need:

300g gluten-free oats (we used Bunalun)

1 large tub of Alpro plain yoghurt

1 tsp bread soda

½ tsp salt

1 tbsp plant-based milk (we used soya)

1 tbsp treacle

A handful of mixed seeds



  1. Preheat oven to 180 c/ 350 f/ Gas mark 4.
  2. Line your bread tin with greaseproof paper or grease it with oil or soya butter.
  3. Add the full tub of Alpro yoghurt to a large bowl.
  4. Fill the empty yoghurt tub with oats and pour that amount into the bowl with the yoghurt. Scrape out any bits sticking to the sides.
  5. Repeat this step so you should have 2 yoghurt tub measures full of porridge oats in the bowl (this should be around 300g but add more if necessary).
  6. Add all the rest of your ingredients to the bowl too except the seeds.
  7. Fold all your ingredients together.
  8. If it seems a bit dry add another tbsp of milk until the mixture is like a wet oaty dough
  9. When the mixture is well combined add it to your bread tin and smooth the top.
  10. Sprinkle the seeds over the top.
  11. Bake for approx. 45 – 55 minutes and when it is 10 minutes from the end take the bread out of the tin and turn it upside down in the tine and put back into the oven. Cook it like that for the last 10 minutes.
  12. When it’s ready take it out and turn it upside down on a wire rack and leave it until it’s cool.
  13. Then enjoy!



  1. hi, could you please provide quantities for the oats and yogurt. I’m not familiar with the brands. Also, is bread soda, baking soda? Thanks!

    • Hi Sue, the yoghurt tub holds 500g of yoghurt. Not sure how much the oats weigh when they’re in a container of that size but the bag of oats we used was 500g and there was probably around 100g or less left in it – so maybe try 400g of oats? And no I asked my mum this too – bread soda is different to baking soda but I have no idea why! Happy baking 🙂 x

        • Bread Soda and Baking soda are two different things that serve to do similar things All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids You need a larger quantity of baking powder than you would if using bread soda .. hence more delicate recipes like cupcakes use baking powder while brown bread usually calls for the bread soda

          • In the UK baking soda is bicarbonate of soda and is the same as bread soda, baking powder is different.

      • I bake this bread all the time,,12oz oats,,500grm low fat yoghurt [55c in aldi]1tsp salt,2 tsp bread soda,1 egg,,tablespoon milk or water,,use a big bowl and spatula,,never have to touch the mix,tip into a pre greased tin,bake at gas mark 6 for 60 mins,,turn upside down for 10 min,,personally i add 2 tablespoons sunflower seeds or other to the mix,,,prepare;empty yogurt into bowl,,weigh 12oz oats,,crack egg into yog carton+milk/water and whisk,,grease 1lb loaf tin,,heat oven to gas mark 6,,add bread soda and salt to egg mix and whisk,,pour into yogurt and stir with spatula,,mixture will start to fluff up,,add in oats and stir well until fully mixed,,put in tin,,smooth top and cut cross and into the oven,for a delicous bread

        • slightly different to this one seeing as there’s real milk, yoghurt, and an egg in it! I’m sure yours is lovely though but the focus on this site is that we don’t need animal products to make delicious breads and other recipes! 🙂

          • I got this recepie as being Gluten free,,could be any drop of liquid,,i use water,,i’ve seen yoghurt mentiond several times here,,sorry for saturating your site with animal products.

          • Hadent realised your site was Gluten/Vegan free,,im sure theirs a substitute for egg,which i suppose binds it together,i am no expert,only guessing.I will have a go at your recipe though,are alpro products different ?

          • this recipe doesn’t need an egg substitute – it works perfectly without it! And Alpro yoghurts are based on soya beans and therefore plantbased. The one I use for this bread is slightly sweetened which shows through then in the bread and makes it the most delicious bread to have with jam and a cup of tea!

      • bread soda its called in ireland chemically called sodium bicarbonate
        i wish i could find a recipe using coconut ,almond or other nut flour instead of oats. I am on a Paleo diet Help

        • First word of advice: get off the paleo diet! whole grains and legumes are the healthiest foods on the planet, as well as fruits and vegetables. Look up The Starch Solution.

    • Bread soda and baking soda are all bicarbonate of soda, so you can interchange them. Brad soda may have something added, but ordinary baking soda will work as it is activated by the acids in the yoghurt.

  2. Have made this so many times, also adding dried fruit, mixed peal, berrys, and the flavoured alpro yogurt. Haven alcohol done cinema and nutmeg, they are all lovely but I wonder do you know what the nutritional info or the basic recipe is? Calories, carbs ect?

    • hi jenny, I can find out nutritional info for the individual ingredients but I’m not sure if it would change when baked…ill find out anyway and report back to you! ☺️

  3. Have made this so many times, also adding dried fruit, mixed peal, berrys, and the flavoured alpro yogurt. Have also done cinnamon and nutmeg, they are all lovely but I wonder do you know what the nutritional info or the basic recipe is? Calories, carbs ect?

  4. I followed the recipe exactly and it came out as crumbling oat chunks.
    Is the recipe missing something?
    Should the oats be powdered and made more like a flour?
    Should a substance be added to hold the ingredients together? Like an egg?

    • That’s the first I’ve heard of it going wrong now! I don’t know how that would have happened though because it is such a straightforward recipe…basically mix everything up in a bowl…like in the pictures I included…You sure you used the exact ingredients and amounts?

  5. This is officially my new favourite thing !!!
    Just made another 2 loaves. I’m in Ottawa, Canada and my aunt in Dublin posted this last week. You have to love the power of Facebook sometimes.

  6. Hi I tried the recipe this evening and it came out great. I will use it again. I used rye flakes and buckwheat flakes. The mix was quite wet.. I would have liked if it had risen more, I used regular soda, hot baking soda, anyway happy with how it turned out all the same.

  7. Is this on the fan setting on your oven or just on regular 180? I didn’t use the fan and it came out doughy and raw. Putting it back in now for a while though.

    • Mine came out doughy and raw too. I’m sure it’ll be ok toasted but maybe I need to cook it for longer.

      • Hi, it is usually slightly doughy for me too but I like it that way. Shouldn’t be raw though…I always put it in the oven on a much lower temp for about half an hour, out of the tin and upside down, after the main baking. I think I described this in the method. I hope it works out for you 🙂

  8. I must try this. I follow the original Weight Watchers Porridge Bread recipe and I’m struggling to adjust it to a dairy free version. I’ve tried the Alpro Almond and Coconut (that was all I could get in the local shop) and the WW recipe calls for 2 tsp Bicarb Soda/Baking Soda/Bread Soda and 1 tsp salt. Your recipe only calls for 1 tsp Bicarb and an addition of treacle and the tbsp milk. Be interesting to see how it fares. So far it’s disgusting and I really miss my proper version. Maybe the plain Alpro flavour will make all the difference. I do note that the Alpro bread is more doughy, stodgy and wet, none of my favourite things. It does take longer to cook, I do 50 mins in tin and 15 out of tin at 180. Will update this comment if anyone is interested. Thank you.

    • Hi Jenny, If I was you I’d leave the bread in the oven at a low heat for a few more minutes. I usually do around 45 minutes at the higher temp and then nearly the same again at a much lower heat – can’t remember what they are off the top of my head but the recipe shows the temps! The longer the better anyway. And the longer you let it rest the better it will be too 🙂

    • Hi Angela, I am not sure how that would turn out as it would just be like putting uncooked porridge in the oven! I think the yoghurt is essential. But you could try it anyway and let us know how you get on! 🙂

      • Just tried it and loved it, though I used molasses instead of treacle ( not much difference), on the Yogurt vs milk, this bread recipie is usually with butter milk, I believe it’s because of the extra stage of fermentation, hence yogurt is the best vegan substitute, not all vegan milk, it’s that that gives the ‘soda’ element of the bread process as it has no yeast. .. as far as I’m led to believe

  9. Hi iv made this several times and love it! Just wondering could I add banana to it??

    Thank you

  10. Made this yesterday and it’s all gone! A fabulous recipe. Found it by googling gluten-free bread. Thank you very much GLG xx

  11. Lovely recipe – really a lifesaver for those needing gluten free, vegan bread! Only problem is the cooking times/temps in the original recipe are way off – after the initial 45/55mins at 180C it needs way more than another 10 mins out of its tin. In fact more like 30…probably at 140/150C tho am still experimenting with the best temp lol! I see from the comments you leave it longer at a low temp too – Might be worth adjusting the recipe above along those lines. First time I made it I let mine cool before I realised and it was so doughy it was uncuttable lol. But otherwise it’s a gorgeous recipe and so useful. Many thanks!

    • Hi Rachel! Yes I think my mum made it a few times without treacle, it comes out fine but maybe slightly softer texture and not as strong a flavour – and the dough will be lighter. still yum though! 🙂

  12. Wow, thank you for such a great recipe!
    I tried it tonight, it tastes so delicious.
    I made double the quantity and made 1 loaf, and also made 20 approx porridge bread muffins (mini cakes) ! (I took the muffins out at 25mins) … Handy to whip out of the freezer. Many thanks again 🙂

  13. thank you so much for posting the recipe. The bread tastes phenomenal – sooo yummy, I want to eat it all day long. My first loaf crumbled but only because I tried to cut it while still warm. If you let it cool down it cuts beautifully.
    I recently went on a gluten free diet and the benefits I have experienced are extremely good. I feel 20 years younger with much improved fitness levels and many little health concerns gone including low blood sugar, constipation, cold feet, feeling cold all over and easy weight gain.

    • That is so helpful to read of your excellent health results from going gluten free, thanks Corinna.

  14. Hi ps tell me the exact quantity of the yoghurt used. 1 tub is how many grams for this recipe. Tks

  15. Hi
    What is a tub of Alpro Yogurt. 500g or 125g???
    I have made this using both yogurt sizes and adding almond milk to wet.
    Both came out heavy. Taste is fine and i will eat anyway as it is only oats and not wheat flour.
    I want to get this right for my daughter as she is having a lot of problems with eating.
    Cheers and thanks for your help in advance.

  16. I use the following recipe to make My porridge bread. you can substitute almond milk for the Skimmed milk and it works perfectly So Simple even I can make it

    500 grams (Half litre tub of Natural Greek Yoghurt) Vegan Natural Yoghurt option if making Vegan version
    add 2 teaspoons bread soda
    one teaspoon salt
    one free range egg (again leave out if vegan)
    Stir well
    To this mixture add 360 grams of Porridge oats and mix through . Turn out into a lined loaf tin Bake for 50 mins at 180 degrees Centigrade or a litle less in a fan oven Remove from loaf tin and bake for a further 10 mins to ensure an all-round golden brown crust. Stan to cool on a baking rack

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