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cranberry pecan porridge bread







total time






method ingredients
  1. 500g Glenisk organic bio whole natural yogurt
  2. 360g Flahavan’s Organic Oats
  3. 60g pecans (reserve a few to decorate the top)
  4. 50g dried cranberries
  5. 60g honey
  6. 1 egg
  7. 2 tsp bicarbonate soda
  8. 4 tbsp milk
  9. Pinch of salt
  • Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes.  Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
  • Add the Glenisk organic bio whole natural yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
  • Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
  • Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does its cooked).
  • Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice.
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