Honey Lemon Tea Loaf

Ingredients

• 1 container (6 oz.) low‑fat or non‑fat lemon yogourt
• 2/3 cup double‑strength brewed green or black tea, at room temperature
• 1/2 cup honey
• 3 tablespoons canola oil
• 1 egg
• 1-1/2 cups Large Flake Quaker ® Oats or Quick Quaker ® Oats (uncooked)
• 1-1/2 cups whole wheat flour
• 1 tablespoon grated lemon peel
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Heat oven to 350°F. Lightly spray two disposable aluminum foil loaf pans (8‑1/2 x 4‑inch or 8 x 3‑3/4‑inch) with non‑stick cooking spray.
• In large bowl, combine yogourt, tea, honey, oil and egg with wire whisk or fork; mix well. Stir in oats and let stand 10 minutes.
• In medium bowl, combine flour, lemon peel, baking powder, baking soda and salt; mix well. Add to oat mixture; stir just until dry ingredients are moistened. (Do not over mix.) Pour into pans.
• Bake 30 to 35 minutes or until wooden pick inserted in centre of loaf comes out with a few moist crumbs clinging to it.
• Cool completely in pan on wire rack. Store tightly wrapped up to 3 days. Label and freeze for longer storage.