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Spiced raisin porridge bread

This spiced raisin porridge bread recipe came from another one of Harry and my baking mornings.  We found a recipe for porridge bread in the My Fussy Eater cookbook and decided to give it a go.  We’ve made a few recipes from this book now and they are all really easy and tasty.  I’ll insert a video of Harry making another recipe from it at the bottom of this page.  Literally recipes so easy to follow that a toddler can do it!

As usual, we tweaked the recipe a bit along the way.  We added some spices and raisins to the original recipe and I’m so pleased with how it turned out!

This made the perfect ‘brunch’ snack for Harry, Megan and I.  Harry had his served with honey, Megan and I had it without anything on as she’s under 1 year old so can’t have honey and I’m doing Slimming World and wanted to keep this syn free. (yup, syn free if you use your a and b choices, leave the raisins out and use fat free yoghurt!)


400g rolled oats

2 level tsp bicarbonate of soda

1/2 tsp all spice

1/2 tsp ginger

1/2 tsp cinnamon

500g plain yoghurt

50ml milk

1 egg

A handful of raisins


  • Preheat the oven to 200°c
  • In a bowl, mix the oats, bicarbonate of soda and spices.
  • Add the yoghurt, milk, egg and raisins and mix well.
  • Transfer the mixture into a greased loaf tin.  I used a silicone tin as it’s so much easier to get the loaf out of when it’s baked!
  • Bake in the oven for 40 minutes.  At the end of the 40 minutes remove the loaf from the tin and place directly on the shelf in the oven to bake for a further 5 minutes.
  • Allow to cool on a wire rack then serve and enjoy.

Remember never to serve honey to babies under 1 year old.  You can use maple syrup or butter instead if you like but honestly, it was tasty enough on it’s own with nothing spread on top!

Other recipes from the same cook book:

Check out the video of Harry below making banana and blueberry muffins!



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