Do you like oats porridge? My kids love it, especially my eldest! We usually cook rolled oats/instant oats with some chopped apples/pears , plant milk , medjool dates , occasionally added in some cinnamon powder and sprinkle of chia seeds too. Happy that my kids love eating oats porridge as oats are high in fibre, 100% Natural! 😉

Recently read that we can replace tangzhong in bread recipe with oats porridge. As oat porridge also helps locking in more water/milk to produce soft and fluffy bread. Since I’ve received some steel cut oats and instant oats from the box of healthy goodies from @originshealth.sg , I decided to try creating a healthy recipe with these quality products.

Do you know that Steel cut oatmeal is made from unrefined whole oat groats that have been cut ,ensuring nutrients are retained and less processed. So I decided to bake this Muffin Bread with their steel cut oats for the porridge and top it with some of their baby oats.

This healthy muffin bread is absolutely soft! No additional sugar added except from some honey and the low sugar content in Ecomil original calcium almond milk. It contains 6% Almonds, which is 2x more than regular brands!😋

This is a very light bread which goes well toasted and serve with some butter or jam. ☺️ We love the texture of steel cut oats in the bread too!

You can find their new range of oats products at Fairprice stores. Remember to spot for their new packaging and logo in dark matte green which looks so classy!

Thank you @originshealth.sg for sending over these healthy goodies and @helloyoripe for the collaboration. 💖

Ingredients (makes 16 Muffin Bread)

Steel cut Oats porridge

• 78g Steel cut oats
• 120g Ecomil original calcium almond milk
• 340g Water
• 1/2 tsp cinnamon powder (can omit or add more!)

Steps:

1. In a saucepan , bring almond milk and water to a boil over high heat.
2. Stir in steel cut oats until it started to boil over medium high heat.
3. Add cinnamon powder , stir well and reduce the heat to low and let it continue to simmer for another 20-25 mins until thicken. Stir occasionally, about every 3-5 minutes.
4. Once cooked, set aside to cool.

Main Dough

• All of Steel cut Oat porridge
• Bread flour 390g
• Plain flour 90g
• Egg 45g (I used 55g egg and scoop out 10g egg yolk for eggwash)
• Honey 40g
• Almond milk 55g (I used Ecomil original calcium almond milk)
• Instant yeast 7g + 1 tbsp luke warm water
• Unsalted plant-based butter 55g (I used nuttelex)
• Salt 5g
• Egg wash : egg yolk + Ecomil milk + water10g Instant oats for toppings

Steps:

1. In a small dish, mix yeast and 1 tbsp of Luke warm water.
2. In a mixing bowl, mix honey, almond milk and egg. Add in yeast water. Mix well.
3. Add in oats porridge and flour. With hook attachment, knead the mixture till getting a dough ball. About 3-5mins.
4. Add butter and salt. Knead till dough comes off from the sides of mixing bowl and elastic stage. About 15 minutes. Stop about 3 -4 times in between to scrap down the side.
5. Shape into tight round ball , cover and let proof till doubled.(30deg cel for 40 mins)
6. Pre-lined / grease 16 cups muffin pan/aluminum foil cups.
7. Punch proofed dough to remove air and divide into 48 parts. (Total about: 990g , so each dough about 20g)
8. Round up into taut round balls and place 3 dough balls into one muffin cup. Repeat for the rest.
9. Let proof for about 30 mins (at 30deg cel)
10. Preheat oven at 180 deg cel
11. Just before baking, brush egg wash on buns, sprinkle some baby oats on top and gently press down with finger tip to adhere.
12. Bake at preheated oven for 15 mins. (I turned my baking tray at the last 5 mins for even browning) Remove bread from pan (I used a skewer to pick it up) and let cool on rack to prevent condensation.