Clean eating oat bread recipeToday’s recipe is clean eating oat bread! It’s delicious, nutritious and wheat free. Before we get to the recipe though, let me tell you where I got this fabulous recipe from.

Clean eating oat bread recipe 2When it comes to food, there have been many new companies out there now which have been launched within the last few years ago. Only a few however can take pride in having a long history and experience in the field, while also being so passionate, caring, honest and real……. and Flahavans is one of them.

Clean eating oat bread recipe 3Flahavan’s is a family run business based in the lovely village of Kilmacthomas close to Waterford in Ireland. They have an impressive history that extends back over two centuries and their oats mill has been providing high quality oatmeal ever since. Last week they invited me and some other amazing bloggers to come and spend the day with their family and learn about their tradition, passion and commitment to us customers.

Clean eating oat bread recipe 4The family members have passed this business from one generation to another and have continued in managing to always deliver high quality products. This is no mass production here, just a lovely family business with fabulous products.

Clean eating oat bread recipe 5Throughout this time, the mill has been modernized and additional facilities were built nearby so the product line has been able to successfully comply with the ever growing standard requirements and exceed the expectations of it’s customers.

How Oats Are Made

Though Flahavan’s stays true to the traditional oat milling processes, there is a quite complex manufacturing procedure behind their products. It consists mainly of several stages and all of them are essential in order to provide the same premium quality that we customers know and love. The oats are thoroughly cleaned and dried and all the impurities are removed before they enter the milling process. The grains are selected according to their size and then the husk is taken off by the oat sheller.They are minced and then produced to get the right texture in order to constitute Pinhead oatmeal (the type you use to prepare traditional porridge). The pinheads are transformed into flakes and then weighed and carefully packaged. They then end up in various stores and eventually in your tummy! I can tell you that these oats are so good and the porridge you make with them will be very creamy and thick.

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Quality Ensured By Flahavan’s

The oats are brought to the Flahavan’s mill by local growers. Flahavan’s sort out the premium oats with utmost care. Some of them go straight to the processing stage, while others are temporarily stored. Flahavan’s is certified and proudly features all Irish quality and eco symbols, and is an eco-friendly company that supports and promotes sustainability.  Apart from following all the strict quality management standards in the field, it also focuses on recovering and recycling as much packaging waste as possible. The business goes that extra mile by allowing the customer to return a product if he or she considers that it doesn’t adhere to it’s regular top notch quality.Clean eating oat bread recipe 7

Clean eating oat bread

This clean eating oat bread is a recipe given to me by Mary. Mary and her husband John, the oldest members of the Flahavan’s family, invited us all for a lovely afternoon tea and made this bread. It is so delicious, moist and filling. It goes well with chia jam, any nut butter, but also with hummus or fresh cucumber and a few sundried tomatoes. I used Provamel Soya yogurt because it has absolutely no sugar added, it is creamy, thick and gives the bread great texture.

Clean eating oat bread recipe 8
Me with John Flahavan, the owner and the oldest member
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Afternoon tea with Mary and John at their stunning house.

 

Clean eating oat bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Snack
Serves: 10 - 12 slices
Ingredients
  • 300 gr oats
  • 1 tub/500ml Provamel Soya yogurt or any other favourite white yogurt
  • 1 flaxseed egg (1 tbsp ground flax seeds + 3 tbsp water, mix together and let it sit for 10 min) or use a normal egg
  • 1 tsp baking soda
  • ¼ cup mixed seeds (sunflower seeds, pine nuts, anything)
  • pinch of salt
  • coconut oil
Instructions
  1. Preheat oven to 180 degrees and grease your loaf tin with a bit of coconut oil
  2. Next in a bowl mix the oats, baking soda, salt and seeds.
  3. Add the yogurt and flaxseed egg and combine well
  4. Pour the batter into the loaf tin, sprinkle with some oats and pop in the oven for 30 minutes
  5. After 30 minutes lower the temperature to 150 degrees and bake for another 30 min
Doesn’t this clean eating bread sound delicious? Thank you Mary for this gorgeous recipe.

I know there are cheaper oats on the supermarkets shelves, but when you spare the extra 50p or so remember you are buying a tradition and history full of passion, hard work and commitment, and it’s called Flahavan’s.

Much love,
Hedi

29 Comments on Clean eating oat bread recipe

  1. Sharon davies
    February 22, 2016 at 12:40 pm (1 year ago)

    I am new to clean eating & still trying & testing recipes tried this but all I can taste is baking powder, is this right? I used natural yoghurt & egg I love the dense texture but not the baking powder taste is it meant to taste like soda bread?

    Reply
    • Hedi Hearts
      February 22, 2016 at 12:43 pm (1 year ago)

      Hello Sharon, no, it shouldnt at all. There are only 2 teaspoons required and those are not overpowering at all. How much did you use? Natural yogurt and egg is fine and works well. Hedi xx

      Reply
      • Sharon davies
        February 22, 2016 at 6:27 pm (1 year ago)

        Hi Hedi I used 2 X tsp and used a proper cooks measuring tsp, I will give it another go and be extra careful I’m still eating it because it’s really filling and I hate waste 😊 thank you for replying

        Reply
  2. Katie
    February 23, 2016 at 12:02 pm (1 year ago)

    Hi Hedi,
    Thanks again for another great recipe. I also had the same problem with it tasting a bit like soda bread although it’s not a bad taste and goes amazing with peanut butter and banana. I noticed in the recipe that in the ingredients list it calls for baking soda and in the method it’s says add baking powder. Can you clarify which one to use? I used baking soda when I made it. Thanks Katie

    Reply
    • Hedi Hearts
      February 23, 2016 at 12:09 pm (1 year ago)

      Hello Katie, glad you liked and thank you for spotting the error with baking powder. I have made it last night again and cant taste the baking soda at all 🙂 however I have changed it now to 1 teaspoon as it should still work nicely. Thank you so much for this great feedback, really appreciated. Hedi xxx

      Reply
  3. Keith
    March 10, 2016 at 12:30 pm (1 year ago)

    Test

    Reply
  4. Katie
    March 13, 2016 at 10:36 pm (1 year ago)

    Made this several times now with just one tsp of baking powder. Love it and it now makes a regular appearance at breakfast. Just went to make it there and realised I only had strawberry and rhubarb alpro yoghurt so decided to just try it….. Its delish! Thanks again Hedi for a fab recipe xx

    Reply
  5. Annett
    April 4, 2016 at 7:44 pm (12 months ago)

    Hi Hedi, I love this bread. This is my new breakfast favourite. Fantastic recipe! Thanks so much. Also, thank you very much for introducing me to Flahavan’s. I hadn’t tried them before, but bought them especially when I tried out this recipe for the first time. Love their oats. Delicious.
    Keep the great recipes coming! Cheerio, A xx

    Reply
    • Hedi Hearts
      April 5, 2016 at 7:20 am (12 months ago)

      Hello lovely, Flahavans are the best, and the family is so lovely, I met them couple of months ago and really fallen in love with their family heritage. Thank you for lovely comment. Hedi xxx

      Reply
  6. Mags
    April 6, 2016 at 4:54 pm (12 months ago)

    Well, on the back of your amazing oat/banana bars I made yesterday…. I made this bread today and it is just fantastic! My family loved it and have demolished the entire loaf! Please can you post more fab recipes like these 👍🏻💕❤️ Thank you! x

    Reply
    • Hedi Hearts
      April 7, 2016 at 6:16 pm (12 months ago)

      You are the best!! Thanks for all your lovely comments Mags, they make me so happy. Recipe for wholemeal wrap coming soon, so stayed tuned lovely. Hedi xxx

      Reply
  7. Michelle
    April 9, 2016 at 6:52 am (12 months ago)

    Hedi, do you use a 2lb loaf tin to make this?

    Reply
    • Hedi Hearts
      April 9, 2016 at 5:15 pm (12 months ago)

      I use the traditional one, rectangle shape, 10 x 5 size. Hope this helps Michelle. Hedi xxx

      Reply
  8. Adele Walsh
    April 9, 2016 at 8:22 am (12 months ago)

    Hi Hedi,

    I am from Kilkenny in the South East of Ireland and have been eating porridge oats only from Flahavan’s for over 15 years. Almost every single day, winter or summer.
    I’ve been making this bread for the last few months and one small suggestion, which I find delicious, is to add about 8 chopped up apricots into the mix. They give it a gorgeous sweetness that compliments any chia jam or nut butter.

    I’ve just started my own healthy living fitness/foodie page and will be sharing lots of your recipes in due course as I’ve tried a few and loved them all so far!
    Keep them coming!
    Thank you,
    Adele (“Adele’s Eat Train Live” on Facebook)

    Reply
    • Hedi Hearts
      April 9, 2016 at 5:14 pm (12 months ago)

      Awwww love this Adele. I visited Flahavan’s couple of month back and they treated my like a queen. They are the nicest people I have ever met and put so much into their family business. Thank you so much for your little tip, will be definitively trying. Keep in touch, Hedi xxx

      Reply
  9. Siobhan
    May 3, 2016 at 1:56 pm (11 months ago)

    I love this bread – too much in fact so I have to try and hide it from myself and my children! How do you store yours? Mine looses its crispy crust when stored in a tin. Any ideas?

    Reply
    • Hedi Hearts
      May 5, 2016 at 8:58 am (11 months ago)

      Try wrapping it in aluminium kitchen foil, that should help. Hedi xxx

      Reply
  10. Wendy
    May 5, 2016 at 3:46 pm (11 months ago)

    can I check is it one teaspoon of baking powder not baking soda?

    Reply
  11. Suzanne
    May 31, 2016 at 8:57 pm (10 months ago)

    Hi
    Can the bread be frozen? Thanks x

    Reply
    • Hedi Hearts
      June 2, 2016 at 9:12 am (10 months ago)

      Yes it can Suzanne. Hedi xx

      Reply
  12. Catherine O Reilly
    June 22, 2016 at 12:10 pm (9 months ago)

    Is it baking powder or bread soda you you

    Reply
    • Hedi Hearts
      June 22, 2016 at 1:58 pm (9 months ago)

      Both works lovely, but if you add soda it will be more like a soda bread. Hedi xx

      Reply
  13. Ann
    July 17, 2016 at 9:00 pm (8 months ago)

    Help! I can’t get this recipe to work. I’ve tried it twice now and on both occasions the bottom half of the loaf is stodgy. I tried cooking it for longer the second time but was just the same. I used Flavahans quick cook oats – is this maybe why? Otherwise I have followed the recipe to the letter! I’ve tried this bread before and loved it. I would love to be able make it myself. Help!

    Reply
    • Hedi Hearts
      July 18, 2016 at 5:43 pm (8 months ago)

      What oven do you have? Can you do the oven setting it bakes both from the bottom and the top? It seems to me that this is an oven issue. Hedi xx

      Reply
      • Ann
        July 18, 2016 at 8:31 pm (8 months ago)

        Hi Hedi. It’s a Zanussi electric oven. I think it cooks from the bottom and top! It is old mind you (10 years)!! Oh well, maybe an excuse to buy a new one, lol! Thanks for getting back to me 😊

        Reply
  14. deepa
    September 6, 2016 at 8:23 am (7 months ago)

    Hi

    great idea/recipe

    have tried these 3 times, each time it tends to be bit heavy? the texture isnt really bread like or light. tastes nice but like heavy brown bread.

    ive tried using less yoghurt/ wet ingredients it doesnt seem to work out.

    also after a few days it just doesnt taste right? is an airtight container in fridge best way to store them?

    any ideas what I’m doing wrong- i use about 500ml of yoghurt is that too much? your recipe says gm? ive converted and its about the same. also which brand yoghurt is best do you recommend? im in England.

    thank you so much

    Reply
    • Hedi Hearts
      September 11, 2016 at 9:05 am (6 months ago)

      Hello Deepa,

      oat breads are a bit heavier, they are not like the traditional breads light , airy and fluffy. What type of oats are you using? I make mine with soya yoghurt. It doesn’t last as long as normal bread because there is no additives or yeast to make it last longer. Hedi xx

      Reply
  15. Maja Santl
    January 31, 2017 at 12:35 pm (2 months ago)

    Hi from sLOVEnia,

    I’m just wondering, is this right that the oats stay as they are, that I don’t grind them?

    Thanks much, Maja

    Reply
    • Hedi Hearts
      January 31, 2017 at 5:12 pm (2 months ago)

      Yes lovely, you dont need to grind them. It makes the texture better. Hedi xxx

      Reply

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