Preheat the oven to 350°F (180°C) and butter and line a 9x5-inch (23x12½cm) loaf pan with parchment paper. Set aside.

Place the oats in a food processor and process for 20-30 seconds, until ground into flour.

Transfer the oats into a large mixing bowl and toss with the baking soda and salt.

In a separate medium bowl, whisk together the egg, yogurt and molasses until well combined, then stir into the oat mixture.

Spread the batter evenly into your prepared loaf pan and bake for 45-50 minutes, until firm and a skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice and enjoy spread with some Irish butter. Store covered at room temperature for up to 4 days. For longer storage, freeze for up to 2 months.