The end of this summer has been insane/awesome/busy. A few reasons why (including but not limited to):

Visitors

10th year lakehouse trip with my besties

workworkwork

While one of my favorite games is making yeast breads (see here and here and here and here and here) that has simply not been an option as of late due to time availability.  Ergo, Honey Oat Bread.  This bread is the ultimate trick. Takes no time, no yeast involved, tastes amazing.   

Inspired by love.life.eat.

You’ll need:

1  cup plus 2 tablespoons old-fashioned rolled oats or quick-cooking (not instant) oats, divided

1 ⅓ cup whole-wheat flour

1 cup all-purpose flour

2.25 tsp baking powder

1.25 tsp kosher salt

8 oz  yogurt (I used nonfat greek- you can use any yogurt

1 large egg

0.25 cup canola oil

0.25 cup clover honey or other mild honey

0.75 cup buttermilk (or any milk)

0.25 tsp baking soda

Coat a loaf pan with cooking spray (or coat with butter).  Sprinkle a tablespoon of the oats inside around the sides and bottom. 

Stir together the two flours, baking powder, baking soda and salt in a large bowl. 

In a separate bowl beat together the oats, yogurt, egg, oil and honey like you mean it.  Stir in the milk.  Gently take this mixture and combine it with the flour mixture. I barely want you to combine the two- there should be clumps.  Scrape this batter into the prepared loaf pan.  Top with the additional 1 tablespoon of oats.

Pre-oven

Bake in the middle rack of a 375 degree oven for 40-50 minutes.