If you're looking for a savoury bake that's packed with flavour, this Cheddar Cheese and Spring Onion Bread is a recipe you'll want to make again and again. With plenty of mature Cheddar and fresh spring onions throughout, it's wonderfully cheesy, light and satisfying, making it perfect for lunch, as a snack or served alongside your favourite soups, stews and casseroles.
Inspired by the flavours of a classic cheese scone, this easy bread is made using a simple gluten-free soda bread base, so there's no yeast or lengthy proving required. Enjoy it warm with a little butter, or freeze any leftovers for a quick and delicious accompaniment to your favourite meals.
Calories in Gluten Free Cheddar Spring Onion Oat Bread
This recipe serves 6 and is 169 calories per serving
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
- Oats: Blitz the oats into a fine flour before mixing. If you need the bread to be gluten free, be sure to use certified gluten-free oats.
- Strong Cheddar: A mature Cheddar gives the bread a rich, savoury flavour and melts beautifully throughout.
- Spring Onions: Add a fresh, mild onion flavour that pairs perfectly with the Cheddar.
- Fat-Free Plain Yoghurt: Adds moisture and reacts with the baking soda to help create a light, tender crumb.
- Eggs: Help bind the ingredients together and give the bread structure.
- Baking Powder: Gives the bread extra lift. If making the recipe gluten free, check that your baking powder is certified gluten free.
- Baking Soda: Reacts with the yoghurt to help the bread rise and gives it its traditional soda bread texture.
- Salt: Enhances all the savoury flavours in the bread.
- Olive Oil Spray: Spraying the top before baking helps create a beautifully golden crust.
- Red Chilli Flakes (Optional): Add a gentle kick of heat that complements the cheese and spring onions without overpowering them.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of ways to customise this Cheddar Cheese and Spring Onion Bread to suit your tastes or make use of ingredients you already have.
- Try a different cheese: Swap the mature Cheddar for Red Leicester, Gruyère, mozzarella or a reduced-fat cheese blend.
- Add extra herbs: Fresh chives, parsley, thyme or rosemary all pair beautifully with the cheese and spring onions.
- Add more vegetables: Finely diced red pepper, grated courgette (zucchini) or sweetcorn make delicious additions. Just be sure to squeeze any excess moisture from grated vegetables before adding them.
- Make it spicy: Increase the chilli flakes or add a finely chopped jalapeño for an extra kick.
- Add cooked bacon: Stir in some finely chopped cooked bacon for an even more savoury loaf.
- Swap the spring onions: Use finely diced chives or red onion for a slightly different flavour.
- Make it softer: If you prefer a lighter, softer loaf rather than a traditional soda bread texture, add an extra teaspoon of baking powder.
Serving Suggestions
This Cheddar Cheese and Spring Onion Bread is delicious served warm straight from the oven, but it also pairs perfectly with a variety of meals.
- Serve warm with a little butter.
- Enjoy alongside homemade soups, stews and casseroles.
- Pair with a fresh green salad for a light lunch.
- Toast slices and top with poached or fried eggs for breakfast or brunch.
- Serve with chilli, baked beans or your favourite hearty bean dishes.
- Enjoy with a bowl of pasta or lasagne instead of garlic bread.
- Add to a picnic or lunchbox with sliced ham, turkey or your favourite cheese.
- Toast leftovers and spread with cream cheese or cottage cheese for a satisfying snack.
Storing, Freezing and Reheating
Storing
Allow the bread to cool completely before storing it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing
This bread freezes really well. Slice the loaf once it has completely cooled, then place the slices in a freezer-safe bag or airtight container, separating them with parchment paper if desired. Freeze for up to 3 months.
Reheating
Defrost at room temperature if frozen, then warm the bread in the oven at 180°C (160°C fan/350°F) for 5-10 minutes, or toast individual slices until heated through. It's especially delicious served warm with a little butter.
More Oat Recipes
Looking for some more recipes to make with oats? Check out these:
See more Oat Recipes →
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Recipe Card
Gluten Free Cheddar Cheese Spring Onion Bread
This Cheddar Cheese and Spring Onion Bread is an easy savoury bake that's perfect served warm with butter or alongside your favourite soups, stews and casseroles.
Ingredients
- 120g (4oz) of oats
- 90g (3oz) of strong cheddar
- 2 spring onions - sliced thinly
- 6 tablespoons of fat free plain yoghurt
- 2 large eggs
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- pinch of salt
- olive oil spray
- optional: pinch red chilli flakes
Instructions
- Place the oats in a blender and blitz until finely grinded
- Add to a bowl and mix in baking powder, baking soda and pinch of salt
- Add in yoghurt and eggs and mix till combined.
- Stir in the cheese and spring onions
- Leave for 15 mins
- Preheat oven to 160c fan, 180c or 350f (gas mark 3)
- Grease a small round ovenproof dish with spray oil (approx 8 inches in size)
- Add the mixture
- Lightly score into 6 equal sized scones
- Sprinkle with red chilli flakes or fire roasted tomato flakes if using
- Place in the oven and bake for approx 40-45 mins until golden on top (skewer entered into the centre should come out clean)
- Allow to cool slightly and then slice
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free - use gluten free oats/baking powder
- Vegetarian Friendly
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
6Serving Size
1 SERVINGAmount Per Serving Calories 169Total Fat 8gSaturated Fat 4gUnsaturated Fat 5gCholesterol 78mgSodium 362mgCarbohydrates 16gFiber 2gSugar 1gProtein 9g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Andra says
Please do make this, it's lovely, the flavor of the spring onion and cheese is spot on. Great you can freeze it to. Fab recipe, thanks, would give it more stars if I could.
Angela says
Just made this. My kitchen smells wonderful. I was worried that the mixture was too wet, but it has cooked perfectly. I sprinkled some finely grated cheese on top of mine instead of the chilli flakes and it looks so good. Enjoyed a small slice, still warm from the oven, with a little knob of butter. Absolutely delicious, thank you so much for sharing the recipe, I will be making it again and again.
Elaine says
Had this with some roasted vegetable soup this evening. It was delicious! Will definitely be making it again.
Sheila Sears says
Loved this recipe, I cooked yesterday for may Taster class last night, everybody loved it. I made up a dip of Philadelphia Light cheese and chopped gherkin dip. I make my own soups so the next time we have soup will be making this recipe again as I feel they would go so well together. 10/10
Seana Tatomir says
Loooved this. Easy to make so tasty and I can use it with breakfast lunch or dinner .
Carol says
That was supposed to read Can i cook this in a bread maker
Shevy (Slimming Eats) says
I’m not sure it will work well in a bread maker.
Anita says
Made this today absolutely delicious will definitely be making it again
Shevy (Slimming Eats) says
Thanks Anita - so happy you enjoyed it.
Vivienne Pennington says
Just made this to use as syned with soup. Worked out at 31.5 for the whole recipe. Not a good side dish used like this.
Shevy (Slimming Eats) says
This is best enjoyed when using your healthy extras, as it will then be Syn Free. Makes a much more filing side to regular bread.
Sandra says
Made this earlier this week, easy to make and tastes lovely, nice replacement for bread.
Thank you
X
Jane Barton says
I've made this twice this weekend, first time it was for a shared supper with friends, everyone wanted to try it. Hubby was disappointed there was none left when I got home so made it again today, Hubby and Son loved it. I think it will be a family favourite.
Siobhan (Slimming Eats) says
ahh that's lovely - thanks for sharing. 🙂
Christine Pearson says
Just made this OMG fabulous - no way am I sharing this with anyone. Breakfast tomorrow with bacon and eggs. Then making another batch.
Rachael O'Toole says
I have to make this. im sure reading the recipe i can smell and taste it. haha. I'm making the beef and cabbage soup also.
does it have bakng powder AND baking soda? excuse my being daft i thoght it was the sdame thing lol xx
Siobhan (Slimming Eats) says
baking soda is bicarb of soda. So you want that and baking powder. Enjoy!!
Joanne says
This is SO tasty, absolutely love it. Thank you for sharing.
Martha says
Hi Siobhan,
I'm excited to try this, as I loved the pizza crust the other day. Do you think this would work with fromage frais or creme fraiche instead of yoghurt?
Thanks,
Martha
Siobhan (Slimming Eats) says
it's only been tested with the yoghurt, but you can certainly give it a go with fromage frais, let me know how it turns out if you give it a try.