No fuss Oat & Yogurt Bread with Toasted Onion Crust

There's a lot to be said for baking your own bread.

Bread – It’s the simple things.

If you’re not really cutting carbs this January, or maybe you’re looking for an alternative to “the white stuff”, then this recipe is for you.

With about 5 minutes of prep time and 40 minutes in the oven at 180c/350f, this is an oat bread recipe I’ll keep coming back to. I’ve long given up on the store-bought breads, white breads, anything that really stodgy and generally has some insane shelf life.

If you’ve never thought about baking your own, this will save you with measuring and working with flours, eggs, butter, all that kind of thing. We’re going for two key ingredients and some simple cupboard staples.

Quick and easy brown bread recipe with an onion crust.
Quick and easy brown bread recipe with an onion crust.
Quick and easy brown bread recipe with an onion crust.
4 from 1 vote

No-fuss Oat & Yogurt Bread with a Toasted Onion Crust

As easy-bake no-fuss bread using porridge oats and natural yogurt, topped with an onion crust.

Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 portions
Author Ken McGuire


  • 500 ml Natural yogurt (tub - keep the tub for the porridge oats)
  • 1 bag Porridge oats
  • 2 tbsp Rapeseed oil (or alternative)
  • 2 tsp Bread soda
  • 1/2 Small white onion chopped
  • 1 Pinch salt


  1. Preheat oven to 180c/350f then, in a large bowl, empty in your 500g tub of yogurt. Rinse out your tub as you'll use it for the porridge oats.

  2. Fill 2 tubs of porridge oats and add to the bowl.

  3. Add your rapeseed oil, bread soda and pinch of salt.

  4. Stir until completely mixed then empty contents into a 2lb bread tin (I use the silicone type).

  5. Smooth out the mix in the tin, then make a half centimetre deep cut lengthways on the top of the bread.

  6. Spread the onion evenly across the top of the mix and “pat” into the surface.

  7. Pop in the oven for 30 minutes, flip bread over in the tin for an additional 10 minutes.

  8. Leave to cool for 15 minutes, cut and serve.

Alternative: Just Add Onions

If you’re not afraid of onions, use 1 medium white onion instead, chopped finely and mix with all ingredients, leaving you with onion right through the mix when baked instead of the crust.

If you’re looking for an awesome side serving with it, I’ve a recipe for a cracking red onion marmalade on the way.

You may have been brought here from, original home to this recipe when it was first published in November 2016. Got a question about this recipe? Drop me a line or leave a comment on Facebook.

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Ken McGuire

Digital media head now mixing it up in the world of broadcast media. Formerly Any Given Food (2010-2015), calling the food haven that is Kilkenny home. Award-winning podcaster turned broadcaster, find me on air weekdays 3-5.30pm on KCLR Drive.


  1. Alternatively, readers can pare this down to something even more basic and make a simple bread with the yogurt, oats, soda, and salt. This is our go-to bread on a regular basis, and I make it with gluten-free oats. Makes wonderful toast!

    Can’t wait to try this version with the addition of rapeseed oil and onions.

    1. Dead right. The quick fix these days is exactly as you’ve put it: yoghurt, oats, soda, salt.

      Great for toast, stays fresh for longer too and goes well with anything 😀

  2. Nice bread but there are mistakes in the recipe.
    Bag of oats? You should have the quantity here i.e. the 2 tubs/4oo gms or whatever.
    Small oats? Jumbo orgainc rolled oats? Please specify.
    Recipe should read Bread Soda (not bread sode)

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