Honey Oat Quick Bread


Adapted from eatingwell.com by Nancy Bagget of the Indiana State Beekeepers Association

2 tablespoons plus one cup old-fashioned 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 1/4 teaspoon salt
8 ounces plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup mild HONEY
3/4 cup milk
Position rack in middle of oven; preheat to 375 deg F. Generously coat a 9×5 pan with cooking spray. Sprinkle 1 tablespoon oats in the pan and shake to coat the aides and bottom. Stir together flours, baking powder, baking soda, and salt; set aside. Using a fork, beat together 1 cup oats, yogurt, egg, oil, and HONEY until well blended. Gently stir the yogurt mixture into the flour mixture. Scrape batter into pan and top with the remaining 1 tablespoon of oats. Bake for 40-50 minutes, cool on wire rack for 15 minutes before removing from pan.