Literally Porridge Bread

No need to go out and buy ingredients because you’ve probably already got them in your kitchen cupboard, and you only need 4 in total. No fuss, no kneading, no yeast, gluten-free, vegan, sugar-free and if you know how to make porridge then this Literally Porridge Bread be a piece of cake to rustle up.

rectangular loaf of seeded oat bread partly sliced laying on a wooden board on parchment paper

When I made this I couldn’t believe how bread-like it was. The dough looks more like stodgy porridge (because it is!) than typical bread dough, but don’t worry, it comes out of the oven completely transformed. Dense, yet moist, fluffy and absolutely bready. The seeds add a nice subtle bite to it all as well as some extra nutrients.

Serving size:                                                                                                 

Makes 1 large loaf


  • 400g rolled oats
  • 500 ml plant milk + 1 tbsp vinegar/lemon juice
  • 1 tsp bicarbonate soda
  • 6 tbsp mixed seeds


  1. Preheat oven to 220℃.
  2. In a bowl, combine the baking soda and oats.
  3. Add the milk and mix until all oats are wet and mixture resembles thick uncooked porridge.
  4. Fold in the seeds (or save to sprinkle on top just before baking).
  5. Transfer to a loaf tin lined with greaseproof paper.
  6. Bake for 45 minutes.

Allow this literally porridge bread ot cool (or not) and spread with lashings of olive oil, cream cheese, jam, maple syrup – you get the gist, basically anything you want! Even great toasted.

I’ll have a recipe up for almond cheese soon, but in the mean time, you can check out another cheese recipe I’ve got which is perfect for dipping your literally porridge bread in!

I’d like to give a massive thanks to Little Green Spoon, for their inspiration in helping me create this recipe. You can find their version here:

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