Honey Oat Quick Bread

Few things on Earth are better than the smell of homemade bread baking in the oven. The incredible smell wafting from the oven is enough to make one weak in the knees. Since there is no yeast involved or bread machine necessary, this super easy bread can be on your table in no time at all.

Packed with hearty oats and sweet honey, this bread is great for anything from toast to sandwiches! It tastes so great you won’t even know it is healthy for you! I hope everyone had a great Mother’s Day weekend! I have been MIA for the past few days while we were in Columbus, Ohio visiting family and friends. As we were packing the car and rushing to get onto the road, I forgot my camera bag! No camera=no tasty recipe to share! After weeks packing, moving, unpacking and traveling, we are back in Peoria and life is back to normal! Whew!  :D

Honey Oat Quick Bread

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 3/4 hours (including cooling time)

Ingredients:

2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey, or other mild honey
3/4 cup nonfat or low-fat milk

Directions:

Heat oven to 375°F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; set aside.
In a medium bowl, using a fork, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Nutritional Information Per Slice: 193 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 3 g Fiber; 396 mg Sodium; 100 mg Potassium

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