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Cheese, oat & spring onion soda bread cut into slices

Cheese, oat & spring onion soda bread

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and cooling
  • Easy
  • Serves 8

Make the most of oats, a cupboard staple, with this moreish cheese and spring onion soda bread. Enjoy with soups, salads or simply slathered in butter

  • Vegetarian
Nutrition: Per serving


  • 120g rolled oats, plus extra for the topping
  • 250g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 150g mature cheddar, grated
  • 4 spring onions, chopped
  • 350ml buttermilk, plus a little extra (optional)
  • ½ tsp Dijon mustard


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Blitz the oats in a food processor until fine, then tip into a large bowl along with the flour, bicarbonate of soda, ½ tsp salt and 1 tsp freshly ground black pepper. Quickly mix together to combine. Mix in 130g of the cheese and all of the spring onions.

  • STEP 2

    Mix the buttermilk and mustard together in a jug, then pour this into the dry ingredients and use a cutlery knife to quickly mix into a soft, shaggy dough. If the dough still looks dry, add another 1-2 tbsp buttermilk. Turn the dough out on a floured surface and knead briefly to just bring it together into a ball.

  • STEP 3

    Transfer the dough to the prepared tray and flatten it slightly into a thick disc using your palm. Use a sharp knife to cut a very deep cross into the top, then scatter with the remaining cheese and a small handful of oats. Bake for 35-45 mins until deeply browned and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack before slicing and serving.

Recipe from Good Food magazine, May 2022

Goes well with


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