• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with foil and spray with cooking spray.
• In a bowl, whisk together oat flour, baking powder, baking soda, and salt.
• In a separate bowl, beat rolled oats, oil, yogurt, egg, and honey until well-combined. Add milk and stir to integrate.
• Add dry mixture into the wet to combine, but don’t over-mix.
• Transfer batter to prepared loaf pan and sprinkle additional rolled oats on top.
• Bake 40-45 minutes, until golden brown and a toothpick comes out clean.
• Allow loaf to cool in the pan for 10-20 minutes. Transfer to a wire rack and allow to cool completely before slicing and enjoying!
• Store in an airtight container or zip-top bag with as much air removed as possible. Safe to store in pantry/on countertop at room temperature, or store in the fridge for maximum freshness.

Storage:

• Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
• I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.