Honey Oat Quick Bread

I'm injured (I know, I know... shocking, right?), so I'm going somewhat stir crazy.  This weekend, the last high mileage weeking before taper, was supposed to be spent running a 20 mile run around White Bear Lake.  Instead, I hobbled around the house pouting, cursing, and forcing myself to sit and "relax."

I do not like sitting still.  Even as a child, my parents had to strap me at the dinner table to eat.  They had no other choice; I would get up, take a bite, go run around and play, come back, take a bite, go run around and play.  Family dinners did not seem to involve me as it normally took me nearly 2 hours to finish my meal.  I don't blame them.  I'm sure that if Ron would do the same thing because he gets pretty annoyed with my restless legs.

So, naturally, my day of rest on Saturday included a short run.  Ouch.  So, I decided to actually rest of on Sunday.  Sunday included a lot of the following:  mowing the lawn, doing laundry, cleaning the basement, dusting, vacuuming the house, running errands, and of course, baking some bread.  And, as always, the bread put a smile on my face in an instant.  I substituted applesauce in lieu of oil and added some cinnamon.  The end result was a yummy loaf of bread that is almost gone.

I should have rest days more often...

Honey Oat Bread
adapted from What Megans Making
Ingredients

• 1 cup plus 2 tablespoons old-fashioned rolled oats, or quick-cooking (not instant) oats, divided 
• 2 1/3 cups white whole-wheat flour (or use half white, half whole-wheat flour)
• 2 1/4 teaspoons baking powder 
• 1/4 teaspoon baking soda 
• 1 1/4 teaspoon cinnamon
• 1 1/4 teaspoons salt 
• 8 ounces (scant 1 cup) plain yogurt 
• 1 large egg 
• 1/4 cup applesauce (or equal parts canola oil
• 1/4 cup clover honey, or other mild honey 
• 3/4 cup milk 
  

Instructions 

1. Position rack in middle of oven; preheat to 375°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. 
2. Stir together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. 
3. Using a fork, beat the remaining 1 cup oats, yogurt, egg, applesauce (or oil) and honey in a medium bowl until well blended. Stir in milk.
4. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (don't overmix or the bread will be tough). 
5. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top. 
6. 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.
7. Let cool until barely warm, about 45 minutes.