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Oatmeal Chocolate Chip Bread is a simple, no yeast quick bread that tastes exactly like an oatmeal chocolate chip cookie! Hearty oats, mini chocolate chips, sweet brown sugar, and buttermilk are the stars of the show in this tender, crumb-like snack bread.
Oatmeal Chocolate Chip Bread (No Yeast Quick Bread Recipe)
This recipe was the second recipe that I ever posted on this food blog mine. That was 10 YEARS AGO! So if it’s still being made monthly (sometimes weekly) at my house, then you know it’s a tried & true, family favorite recipe that you must make!
The best part is that it’s a quick bread recipe, meaning it requires no yeast, and it’s similar to a cookie recipe that uses flour and leavening agents, along with liquid to create a snack type bread that is on the sweeter side.
My kids LOVE having this bread as an after school snack. This bread and these Monster Cookie Energy Balls are the top 2 favorite snacks at my house.
It tastes exactly like a warm, soft baked Oatmeal Chocolate Chip Cookie but in sliced bread form.
Ingredients Needed
- All-Purpose Flour : I use unbleached all-purpose flour.
- Quick Oats : It’s important to use quick oats because they are a finer texture, and do better and soaking up the wet ingredients to help the bread bake correctly and rise.
- Granulated Sugar
- Light Brown Sugar
- Mini Chocolate Chips
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Salt : I use sea salt or kosher salt.
- Buttermilk : I have made this recipe so many times and I can say that buying buttermilk and using ‘real’ buttermilk, versus the homemade version with milk + vinegar, tastes way better and makes the bread turn out better.
- Large Egg
- Butter : I use salted butter but unsalted butter can also be used if that’s what you prefer.
How To Make It (Printable Recipe Card)
Heat the oven to 350 degrees F. Prepare a large loaf pan (9″x5″) and spray it with cooking spray, or line with parchment paper for easy removal for slicing. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, mini chocolate chips, baking powder, baking soda, cinnamon, and salt until everything is well combined.
In a separate smaller bowl, whisk the buttermilk, egg, and melted butter until combined.
Add the wet ingredients into the larger bowl of dry ingredients, and stir gently with a rubber spatula just until combined and no flour streaks remain in the batter.
Evenly spread the batter into the prepared loaf pan and smooth out the top. Sprinkle a few additional mini chocolate chips and quick oats on top (optional, if wanted).
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool inside the loaf pan before slicing. This bread is delicious eaten warm or at room temperature.
How To Store Leftovers
Store the bread at room temperature, inside an airtight container or ziplock bag, for up to 3-4 days. Eat it at room temperate or warm a piece up in the microwave for a ‘fresh cookie’ taste.
For longer storage, you can store the bread inside the refrigerator for up to 7 days. Allow it to come to room temperature before eating for best results, or you can eat it chilled, or warm it up in the microwave.
Tips For Success
- I have experimented and made this recipe using old-fashioned whole grain oats and it was not my favorite. The recipe specifically calls for quick oats; they are a finer, smaller texture and do a better job at soaking up the wet ingredients to help the bread bake better. The whole oats are too large and provide a weird chunky texture to the bread.
- Use mini chocolate chips! The smaller texture disperses better in the bread and they’re lighter which means they won’t sink to the bottom like regular chocolate chips do sometimes.
- Buy buttermilk from the store and use that. I have used the buttermilk substitute, milk + vinegar, and I just didn’t like the final taste of the bread as much. It was not as tender and soft.
- If the top of the oatmeal chocolate chip quick bread is browning too quick towards the end of the cook time, loosely lay a piece of tin foil over the loaf pan, to help prevent this. I would say about the last 15 minutes of the bake time would be the right time to cover it if needed.
Try These Other Quick Bread Recipes
- Applesauce Bread
- Lemon Blueberry Banana Bread
- Buttermilk Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Lemon Blueberry Bread
- Lemon Zucchini Bread
- Zucchini Chocolate Chip Bread
Oatmeal Chocolate Chip Bread
Equipment
Ingredients
- 1⅓ cup all-purpose flour
- 2/3 cup quick oats
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/3 cup mini chocolate chips
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons butter melted
Instructions
- Heat the oven to 350℉. Prepare a large loaf pan (9"x5") and spray it with cooking spray, or line with parchment paper for easy removal for slicing. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, quick oats, granulated sugar, light brown sugar, mini chocolate chips, baking powder, baking soda, cinnamon, and salt until everything is well combined.1⅓ cup all-purpose flour, 2/3 cup quick oats, 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1/3 cup mini chocolate chips, 1½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
- In a separate smaller bowl, whisk the buttermilk, egg, and melted butter until combined.1 cup buttermilk, 1 large egg, 3 tablespoons butter
- Add the wet ingredients into the larger bowl of dry ingredients, and stir gently with a rubber spatula just until combined and no flour streaks remain in the batter.
- Evenly spread the batter into the prepared loaf pan and smooth out the top. Sprinkle a few additional mini chocolate chips and quick oats on top (optional, if wanted).
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool inside the loaf pan before slicing. This bread is delicious eaten warm or at room temperature.
Notes
- I have experimented and made this recipe using old-fashioned whole grain oats and it was not my favorite. The recipe specifically calls for quick oats; they are a finer, smaller texture and do a better job at soaking up the wet ingredients to help the bread bake better. The whole oats are too large and provide a weird chunky texture to the bread.
- Use mini chocolate chips! The smaller texture disperses better in the bread and they’re lighter which means they won’t sink to the bottom like regular chocolate chips do sometimes.
- Buy buttermilk from the store and use that. I have used the buttermilk substitute, milk + vinegar, and I just didn’t like the final taste of the bread as much. It was not as tender and soft.
- If the top of the oatmeal chocolate chip quick bread is browning too quick towards the end of the cook time, loosely lay a piece of tin foil over the loaf pan, to help prevent this. I would say about the last 15 minutes of the bake time would be the right time to cover it if needed.
Nutrition
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