Cranberry & Orange Porridge Bread by Mary Flahavan

A Mary Flahavan signature recipe!

Serves 10|Takes 35 minutes


500ml  natural yogurt

1 beaten egg

2 tbsp honey

1 ripe banana, mashed

300g (12oz) Flahavan’s Oats

2 tsp bread soda

150g (6oz) dried cranberries

Rind of 1 large orange

Orange Sugar Glaze:

50g (2oz) icing sugar

20ml orange juice

1 tsp orange zest


Preheat the oven to 180°C (350°F/ Gas mark 4).

Place the yogurt, beaten egg, honey and mashed banana in a bowl and mix well.

Mix the oats, bread soda, cranberries and orange rind in a separate bowl. Add this to the yogurt mixture and stir thoroughly.

Place in a greased or parchment lined 8” (21cm) square tin or 2lb loaf tin and bake at 180°C (350°F/ Gas mark 4) for 30mins. Lower the temperature to 150°C (300°F/ Gas mark 2) and bake for a further 20 minutes.

For the Glaze:

Beat all of the ingredients together into a watery icing, then drizzle on to the cake while it’s still warm.

Decorate with orange rind and extra cranberries.

Recipe Categories:

Sweet   Mary Flahavan’s   Snacks   Vegetarian  
Flahavan's Oats Illustration