Honey Oat Quick Bread {No Knead}

You know what I love about quick breads?  They're quick!  And so easy!
Just grab a mixing bowl or two, your favorite loaf pan and a good wooden spoon
and you're good to go.  How quick and easy is that!

Today I made a honey oat quick bread using my favorite Bob's Red Mill Old Fashioned
Oats and Stonyfield 100% Grassfed Yogurt.  This quick bread isn't too sweet, making
it perfect for breakfast, as a snack with a cup of tea or with a bowl of homemade soup.
It's delicious with a little butter and raspberry jam!

If you love quick breads as much as I do, be sure to try some of my other recipes!
You can find one here and here.

Honey Oat Quick Bread

1 C Bob's Red Mill Rolled Oats, plus extra for sprinkling
1 1/3 C whole wheat flour
1 C all-purpose flour
2 1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 C Stonyfield Grass Fed Yogurt (plain)
1 large egg
1/4 C canola oil
1/4 C plus 1 T honey, divided
3/4 C unsweetened almond milk

Preheat oven to 375 degrees.  Spray a 9 x 5 inch loaf pan with cooking spray.
Sprinkle 1 T rolled oats in the pan, coating the sides and bottom with oats.

In a large mixing bowl, whisk together flours, baking powder, baking soda
and salt.

In a separate bowl, combine oats, yogurt, egg, oil and 1/4 C honey until
well blended.  Stir in milk.  Add wet ingredients to dry ingredients, mixing
just until combined.  Do not over mix.  Pour batter into the prepared loaf
pan.

Bake in the center of the oven for 30 - 40 minutes, or until golden brown on
top and a toothpick inserted in the center comes out clean.  Remove from
the oven and cool on a wire rack.  While the bread is still warm, gently brush
the top of the loaf with 1 tablespoon of honey.  Sprinkle with 1 tablespoon of
rolled oats.  Allow loaf to cool slightly before serving.

Recipe adapted from Eating Well.

This post is sponsored by Stonyfield and Bob's Red Mill.
As always, all opinions are 100% my own.