serves 6

1 hour


  • 400g gluten free oats
  • 500g plant based yoghurt
  • 1 tsp baking soda
  • 1 tbsp plant based milk
  • 5 tbsp Sweet Freedom CHOC SHOT Coconut
  • handful of desiccated coconut and coconut flakes for topping


  1. Preheat oven to 170°c.⁠
  2. Line your bread tin with greaseproof paper or grease it with oil or soya butter.⁠
  3. Fold all of your ingredients together in a large bowl.
  4. If it seems a bit dry add another tbsp of milk until the mixture is a wet dough.
  5. When the mixture is well combined add to your bread tin and smooth the top.⁠
  6. Sprinkle the coconut over the top if using.
  7. Bake for approximately 45 – 55 minutes, until a toothpick comes out clean when inserted in the middle.⁠
  8. Remove from oven and turn upside down on a wire rack and leave until cool.

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