Adapted from Eating Well magazine. This also makes great toast smeared with homemade preserves or jam.
2 tablespoons plus 1 cup old-fashioned oats or quick-cooking (not instant), 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 teaspoons salt 1 cup plain nonfat or low-fat yogurt 1 large egg 1/4 cup canola oil 1/4 cup honey 3/4 cup low-fat milk
Heat oven to 375 degrees. Grease a 9-by-5-inch loaf pan and sprinkle in 1 tablespoon oats to coat bottom and sides of pan. Stir together flours, baking powder, baking soda and salt in large bowl. In another bowl, combine 1 cup oats, yogurt, egg, oil and honey, and beat with fork until well blended. Stir in milk, then gently stir yogurt mixture into flour mixture until thoroughly incorporated (do not overmix). Scrape batter into pan, spread evenly to edges and sprinkle the remaining 1 tablespoon oats on top. Bake 40 to 50 minutes until bread tests done (top will crack). Let cool in pan 15 minutes then remove bread from pan and let finish cooling on rack for about 30 minutes. Makes 12 slices.
Per serving: 198 calories; 6 g fat (0.6 g saturated fat; 27 percent calories from fat); 31 g carbohydrates; 19 mg cholesterol; 372 mg sodium; 6 g protein; 3 g fiber.
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