I wanted to share a new recipe with you guys that I found in Eating Well magazine. This Honey-Oat Quick Bread was yummy and healthy - a winner all around! It was great toasted this morning, too. I love quick breads. Banana breads, beer breads...basically anything I don't have to knead. Plus, it features ingredients I usually have on hand. Paired with a little bacon and a fruit salad of bananas, apples, and strawberries from the freezer, we had a great breakfast on Sunday!

Honey-Oat Quick Bread

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

1-1/3 cups whole-wheat or white whole-wheat flour

1 cup all-purpose flour

2-1/4 t. baking powder

1/4 t. baking soda

1-1/4 t. salt

1-8 oz. container nonfat or low-fat plain yogurt

1 large egg

1/4 cup canola oil

1/4 cup honey, preferably a mild variety

3/4 cup nonfat or low-fat milk

* Position oven rack in middle of oven; preheat to 375 degrees. Generously coat a 9x5 inch loaf pan with cooking spray. Sprinkle 1 T. oats in the pan.

* 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 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.

* Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle 1 T. oats over the top.

* Bake until well browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes. It's normal for the top to crack. Let stand on a wire rack for 15 minutes. Run a table knife around the loaf to loosen it and turn out on to the rack. Enjoy