Mini Irish Oat Soda Bread

This recipe isn’t completely traditional - we’ve given it extra flavor and texture with the addition of Greek yogurt and a bit of butter. It makes a big batch - plenty for breakfast, lunch or dinner, or freeze so you’ll have fresh bread ready when you want it!

Prep time: 10 minutes

Cook time: 20 minutes

2 tablespoons lemon juice

1 3/4 cups + 2 tablespoons Chobani Plain Oat Milk (any unsweetened variety)

2 cup quick oats

3 1/2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon sea salt

1/4 cup butter, melted

1 (5.5-oz.) individual cup (1/3 cup) Chobani Plain Greek Yogurt

Irish butter, Irish cheese or Vanilla Yogurt Cheese and jam

Preheat oven to 425°F and line a large baking sheet with parchment paper. Place lemon juice in liquid measuring cup and add oat milk to measure 2 cups;  let stand for at least 5 minutes. Place oats in a small food processor or blender and process until flour like in consistency. Place in a large bowl with flour, baking soda and salt in a large bowl and stir to mix. Add oat milk mixture, butter and yogurt; stir with a fork until a dough forms. Turn onto a floured board and very lightly knead several times or until dough is smooth. (It will be a bit sticky-don’t add too much flour or the rolls will be dry.) Divide into 12 equal pieces and roll each into a ball. Coat the top of each liberally with flour and gently pat off excess; place on prepared baking sheet. Cut a small “+” in the top of each. Bake for 15 to 20 minutes or until breads are lightly browned and sound hollow when tapped with your fingers. Serve with butter, Irish cheese or make plain or sweet vanilla yogurt cheese (see below) and serve with jam. Makes 12 mini breads.

Yogurt Cheese:

Place Chobani Plain, Vanilla or Vanilla Zero Sugar Yogurt in a small cheesecloth lined strainer. Set over a bowl and place in the refrigerator to drain. The cheese is ready when it has the consistency of cream cheese.