This Irish home cook’s recipe makes an especially easy, moist and nutty-tasting loaf, thanks to oats and ground flaxseed.

Be sure to use regular yogurt — not the thicker Greek kind — and quick-cooking oats rather than regular rolled ones. For a sweet-leaning variation, add 3/4 cup of halved dried figs. Jan O’Halloran also likes to add a little ground turmeric and cracked black pepper to her loaves. This is a base recipe that takes well to experimentation.

Serve with salted butter.


  • Butter, for greasing the parchment paper
  • 2 cups plain whole-milk or low-fat yogurt (do not use Greek yogurt)
  • 2 teaspoons baking soda
  • 2 tablespoons flaxseed meal (ground flaxseed)
  • 1 large egg, beaten
  • 12 teaspoon salt
  • 1 pound quick-cooking or instant oats (do not use regular rolled oats or individual packets of instant oats)
  • 14 cup whole or low-fat milk

Step 1

Preheat the oven to 400 degrees. Line an 8-by-4-inch loaf pan (metal or glass) with buttered parchment paper.

Step 2

Combine the yogurt and baking soda in a mixing bowl. Stir gently — small bubbles should begin to form and the mixture should fizz a bit. Add the flaxseed meal, beaten egg and salt, folding very gently from the edges toward the center.

Step 3

Fold in half of the oats, then add the rest of the oats, and finally the milk, stirring to form a slightly sticky, dense dough. Transfer to the loaf pan and smooth out the top and sides, making sure the dough is sitting as evenly as possible.

Step 4

Use the tip of a sharp knife to make a shallow slit lengthwise down the center, beginning and ending about an inch from the edges of the loaf pan. Bake (middle rack) for 1 hour, until the top is a deep golden brown.

Step 5

Carefully remove the loaf from the pan and discard the parchment paper. Then, put a sheet of aluminum foil onto the oven rack, and place the bread on it, upside down. Bake for 10 minutes, until all the sides are a uniform, rich shade of brown.

Step 6

Transfer the bread to a wire rack to cool completely, right side up; it will seem quite moist, but will firm up as it cools. Cool completely before serving (with salted butter) or storing.

Did you make the recipe? Take a photo of your bread and tag us on Instagram with #eatvoraciously.


Calories: 270; Total Fat: 6 g; Saturated Fat: 2 g; Cholesterol: 30 mg; Sodium: 520 mg; Carbohydrates: 44 g; Dietary Fiber: 6 g; Sugars: 5 g; Protein: 11 g.