Of which 3.8 g sugars and 2.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (yogurt) · Complete protein (egg)
Allergens gluten (oats), egg, milk
Microwave oat bread
A single-serve bread ready in minutes, ideal for quick toasted sandwiches.
Ingredients
- 1 egg (50 g / 1¾ oz)
- 60 g (2 oz) low-fat Greek yogurt
- 40 g (1½ oz) oat flour
- 1 tsp baking powder (4 g)
- salt, to taste
- seeds, to taste — optional
- olive oil, for greasing
Method
- In a bowl, whisk the egg with the yogurt until smooth.
- Add the oat flour, baking powder and a pinch of salt, and stir until you have a thick batter. Fold in some seeds, if you like.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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