Goes-with-everything Oat Loaf
High in protein, fibre & essential nutrients, this is the bread I make & eat on repeat as a Nutritionist.
6 ingredients, 30 mins in the oven, deliciously dunk-able bread for days!
I LOVE soup season.
A big, warming bowl of something homemade, packed with seasonal vegetables, herbs, spices and all that lovely fibre. What's not to love?
Well… there IS one thing I often find myself discussing with clients: a simple vegetable soup can be surprisingly low in protein.
And while there's absolutely nothing wrong with enjoying a nutritious bowl of soup for lunch, if it's lacking protein (AKA the macro we want a little staying power), you might find yourself rummaging around for snacks a couple of hours later.
Now, I'm certainly NOT going to suggest ditching the soup just because it’s ‘low in protein’.
My solution? Make the bread work harder.
I've been making variations of this oat loaf for a while now, but with autumn firmly upon us, I wanted something a little more savoury. Something that could hold its own alongside a hearty bowl of soup, but also taste delicious toasted with a little butter.
Enter nutritional yeast.
If you've never used it before, nutritional yeast has a wonderfully nutty, slightly cheesy flavour. It's also a source of plant protein, fibre AND (depending on the variety) B vitamins.
I've combined it with wholegrain jumbo oats, Lactose-free Greek yoghurt and a generous sprinkle of Everything Bagel seasoning for a deliciously dunk-able savoury loaf with a wonderfully chunky texture.
The best bit? 10 minutes of prep, 30 minutes in the oven and absolutely NO kneading, proving or complicated bread-making techniques.
This is exactly the sort of simple, nutritious cooking I love. And the easiest way to get make your favourite autumnal soup higher in protein.
PER SLICE: 64 Kcal | 4.4g Protein | 1.7g Fibre
My version is gluten & lactose free, so even more people can enjoy this gorgeous loaf!
Easy Oat Loaf with Nutritional Yeast
Prep: 10 minutes | Cook: 30 minutes
Ingredients
1 tsp bicarbonate of soda
Pinch of salt
250g Greek yoghurt (I used Fage 0% Lacto-free)
1 egg
110–130ml milk of choice (I used organic soy milk)
Generous sprinkle of Vilgain’s Everything Bagel seasoning
Method
Preheat oven to 185°C fan.
Mix oats, bicarbonate of soda, salt in a bowl
Add the yoghurt, milk & egg & whisk to combine
Add nutritional yeast & Everything Bagel seasoning.
Leave to rest for 5 mins. Add a splash more milk if needed, you're looking for a thick batter.
Transfer to a small loaf mould & smooth the top
Bake for 30 mins, or until golden & a skewer comes out clean.
Cool in the mould for 10 mins, then transfer to a wire rack. Allow to cool before slicing.
A Few Ways to Enjoy It
Freshly sliced alongside a warming bowl of soup is the obvious choice, but don't stop there.
I particularly love this bread toasted, when the oats develop a slightly crisp, nutty texture.
Try it with scrambled eggs, smashed avocado, cottage cheese or a generous dollop of hummus.
And if you're batch cooking, slice the cooled loaf and freeze individual portions. You can toast them straight from frozen whenever you need a quick addition to breakfast or lunch.
A little more protein, plenty of fibre and absolutely NO need to give up bread.
#AD: This recipe was developed in collaboration with Vilgain, using their wholegrain jumbo oats, nutritional yeast and Everything Bagel seasoning. You can get 10% off my oat loaf essentials with using my code GRACEB10 or shopping via this link.
