- 2 tablespoons old-fashioned rolled oats or quick-cooking (not instant) oats, divided
- 1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
- 1 (8 ounce) container 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
- Position rack in middle of oven; preheat to 375 degrees 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; set aside another 1 tablespoon oats for garnishing the loaf.
- Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat together 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 over-mixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 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.