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Quick and easy brown bread recipe with an onion crust.

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 I use standard size; you can try with pinhead / jumbo if you have a preference.
  • 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 with 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.