We love this bread. I’ve made it quite a few times in the past and it always gets eaten quickly. It’s a quick bread, but it’s actually good for you! It’s not of the traditional loaded with sugar and oil variety, but instead is made with whole grains, oatmeal, and plain yogurt for moistness. It’s delicious. Not overly sweet, but perfect for breakfast or a snack.

Our favorite way to eat it is with butter and a little bit of honey drizzled over the top. It’s also great with peanut butter. I haven’t tried it myself, but I’ve even heard it’s good toasted. Mike loves it when I make this, and I really like being able to quickly make a loaf of bread, without the kneading and rising, and knowing that it’s actually good for us. It’s a nice switch from other less healthy (but still delicious) quick breads out there.

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Honey Oat Quick Bread

Ingredients:

1 cup plus 2 tablespoons old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
2 1/3 cups white whole-wheat flour (or use half white, half whole-wheat flour)
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 1 cup) plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey, or other mild honey
3/4 cup milk

Directions:

Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) 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.

Stir together the flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (don't overmix or the bread will be tough). Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.

Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) 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.