So I’ve been on this health kick recently, and I’m hoping to make it a lifetime habit. Partially inspired by my super-healthy roomie, partially motivated by the fact that I’m constantly sick, and fueled by Pinterest—I’m not only trying to work out, but also eat healthier.

Yes. That’s right. The queen of baking is trying to fit carrots in there somewhere.

The way I see it, if I eat healthy MOST of the time, I can certainly excuse a few homemade Milano cookies or a bite of Cinnamon Sugar Pull-Apart Bread. I might even treat myself to these pretty things. But the rest of the time? I’m talking home-made, whole-wheat, organic, just plain good food.


Not only is this Honey Oat Quick Bread good for you, it’s also delicious and ridiculously easy to make. No bread machine, kneading, or anything. Sound too good to be true? Try me.


A 9×5 is sprayed with cooking spray and then dusted with oats.


Then comes flour. If you want to maximize your health level, use whole wheat flour. I didn’t have any on hand {gasp!} so I used a combination of bread flour and all purpose flour. I figured the healthiness of the rest of the ingredients would make up for it, right?


This bread has no yeast, no sugar, and only one egg, instead using baking soda/powder, honey, and yogurt. The wet ingredients get mixed up here…


And then are stirred until just barely combined. Unlike other breads, if you knead or mix this one too much, the bread will become tough. Keep it simple.


Into the oven with an extra sprinkling of oats for good measure.

And then…


Boom. Bread. Now that wasn’t too hard, was it?
I’m off and about to enjoy some of this for lunch.

xoxo, Jen!

Recipe from Eating Well:

Honey Oat Quick Bread

From EatingWell:  January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful.

12 slices Active Time: 15 minutes | Total Time: 1 3/4 hours (including cooling time)


  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup clover honey, or other mild honey
  • 3/4 cup nonfat or low-fat milk


  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. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 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 (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
  3. 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. Let cool until barely warm, about 45 minutes.


Per slice : 193 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 3 g Fiber; 396 mg Sodium; 100 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Tips & Notes

  • Make Ahead Tip: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving.
  • Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour ( and Bob’s Red Mill (

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