Makes 1 loaf


  • 1 cup (250 ml) rolled oats or quick-cooking oats, plus extra for coating and topping
  • 1 1/3 cups (330 ml) wholewheat flour
  • 1 cup (250 ml) all-purpose white flour
  • 2¼ tsp (11.25 ml) baking powder
  • ¼ tsp (1.25 ml) bicarbonate of soda
  • 1¼ tsp (6.25 ml) salt
  • 1 cup (250 ml) NutriDay Double Cream Plain Yoghurt
  • 1 large egg
  • ¼ cup (60 ml) canola oil
  • ¼ cup (60 ml) mild honey
  • ¾ cup (180 ml) low-fat milk


  1. Position a rack in the middle of the oven and heat it to 180 °C
  2. Generously coat a loaf pan with cooking spray. Sprinkle 1 tablespoon of oats into the pan and tip it back and forth to coat the sides and bottom.
  3. In a large bowl, combine the wholewheat flour, all-purpose flour, baking powder, bicarbonate of soda and salt, and stir well.
  4. In a separate bowl, whisk together the remaining 1 cup of oats, the yoghurt, egg, oil and honey until well blended, then stir in the milk.
  5. Gently stir the liquid mixture into the bowl containing the dry ingredients. Take care not to over-mix, as this could create a tough result.
  6. Immediately tip the batter into the prepared loaf pan, and spread it evenly to the edges.
  7. Sprinkle another 1 tablespoon of oats over the top of the loaf.
  8. Bake at 180 °C for 40 to 50 minutes, or until the loaf is well browned on top, and a toothpick inserted in the centre comes out clean. It’s normal for the top of the loaf to crack.
  9. Let the loaf stand in its pan on a wire rack for 15 minutes. Run the blade of a knife around the edges and under the loaf, then tip over onto the rack.
  10. Serve warm with soup or salad.