Oats so Easy
There’s nothing more Scottish than oats and whisky and the good people at Scotts know this well. On their pack for many a long year they have featured a brawny, good looking man about to heave a shot putt. It was based on Jay Scott, a world highland games champion. Handsome Jay was a farmer as well as an athlete lived on the island of Inchmurrin on Loch Lomond, that his family still own. Indeed the image is forever in my mind associated with the porage of my youth, but these days as well as porage for my breakfast everyday. I also have oat bread as a healthy option to avoid bread sometimes. In fact I am baking a loaf now and it couldn’t be easier. There are only three ingredients, oats. I use the jumbo oats, but any kind of milled oats will do, with yoghurt and bicarbonate of soda. I also use a framed silicon loaf tin for the baking. It is oats so simple. It is great for your health it is low carb, and low GI, that’s glycaemic index to the boffins. I use full fat cheap yoghurt, Greek style is my fave. If you use the low fat ones, it’s not so good. And any food saying lower fat is almost certainly Ultra Processed, which is very bad indeed. Grease your baking tin first if you don’t want the bread to stick. I use olive oil as it is so good for you generally.
Preparation Time: 5 Minutes Cooking Time: 1 Hour
Ingredients
One 500 gram unflavoured yoghurt, Oats enough to fill two empty 500 gram yoghurt pots, 1 ½ teaspoons Bicarbonate of Soda
Method
Preheat your oven to 180° fan – 190° ordinary, or gas mark 6
Pop 1 ½ teaspoons of bicarb into the mixing bowl.
Fill an empty 500 gram yoghurt pot with oats, TWICE, so that's two yoghurt pots full and pop them in the mixing bowl. Mix with bicarb thoroughly by hand while mix is dry
Add in the 500 grams of yoghurt and mix thoroughly
Pop the mix into the greased baking tin, use a fork to make nice ridges and push to sides.
Then bake for 60-65 minutes. I do it for 65 minutes as I like a crunchy outside to the loaf. When removing the loaf from the silicon tin, a top tip is to push the sides down on a flat heatproof surface first to release the sides and then pop on a cooling mesh, see picture. It slices brilliantly when cool and stays fresh for days.
And to eat your first oat bread I’d add in a dram of whisky and maybe a little a little Scottish cheddar. The dram of course to be drunk in a beautiful glass from James Pirie. It’s the ideal low carb way to line your stomach and prepare for that Burns Supper you are looking forward to. Take a gander at the handmade Flower of Scotland Large Tumbler in a unique thistle shape from Royal Scot Crystal. It’s beauty, it’s half price at the moment and you can ask for free gift wrapping at checkout. Naturally it's in a handsome presentation box.
