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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.
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Sprinkle 1 tablespoon oats in the pan.
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Tip the pan back and forth to coat the sides and bottom with oats.
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Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
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Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended.
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Stir in milk.
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Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not over-mixed (excess mixing can cause toughening).
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Immediately scrape the batter into the pan, spreading evenly to the edges.
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Sprinkle the remaining 1 tablespoon oats over the top.
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Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
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(It’s normal for the top to crack.)
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Let stand in the pan on a wire rack for 15 minutes, then slice and serve.