Chocolate Chip Oatmeal Bread is like a oatmeal chocolate chip cookie in bread form! This simple quick bread recipe is super easy to make and turns out perfectly soft and moist every time.
Chocolate Chip Oatmeal Bread is a popular after-school treat at my house. I love how easy it is to make and all of the ingredients are pretty basic and I usually have them on hand. I have always loved oatmeal and chocolate chips together and this bread is one of my favorite ways to enjoy that delicious combination.
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Ingredients in Chocolate Chip Oatmeal Bread
Oatmeal – I prefer to use rolled oats because I like the consistency of them better, but you can definitely use quick oats or even a combination of the two.
Buttermilk – This is something that I don’t always have on hand, but the buttermilk makes the consistency of the bread so amazing so don’t skip out on this! If you don’t have buttermilk, it’s super easy to make your own! Just add 1 Tbsp of white vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes before adding to the recipe. Works great!
Egg
Brown Sugar – Not very much is added, but just enough to add the right amount of sweetness to the recipe.
Oil – You can use any type of oil you’d like. I usually use coconut oil when baking, but you can use vegetable or canola oil if you prefer. I’ve never tried this recipe with melted butter instead, but I’m sure it would work great too!
Flour – I always use all-purpose flour in quick bread recipes.
Baking powder, baking soda and salt – Just make sure that your baking soda and baking powder are fresh and not expired! If your bread is too dense or falls flat, a lot of times expired baking soda/baking powder is the culprit!
Chocolate Chips – I almost always make this bread with semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips too! I like to use the mini chocolate chips as well, but it is definitely a matter of preference. All oatmeal bread tastes better with chocolate so you can’t go too wrong here, right?!
How to make Chocolate Chip Oatmeal Bread
Mix the oats, buttermilk, egg, brown sugar and oil together in a large bowl. You can use a large spoon for this and mix just until everything is well combined. Let the mixture sit for about 10-15 minutes so that the oats can soften up a bit.
Add the flour, salt, baking soda and baking powder and stir until fully combined but make sure not to over mix. If you mix too much at this point or use an electric mixer, you will likely have a more flat/dense bread than you want. Less is more when it comes to mixing quick breads! Gently fold in the chocolate chips.
Pour the batter into a well greased bread pan and bake at 325° for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 15-20 minutes and then remove from pan and transfer to a wire rack to cool completely. Slice, serve and enjoy!
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Chocolate Chip Oatmeal Bread
Ingredients
- 1 cup oatmeal (I prefer rolled oats)
- 1 cup buttermilk
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup oil (coconut, vegetable, canola, etc)
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1-2 cups semi-sweet chocolate chips
Instructions
- Mix oatmeal, buttermilk, egg, brown sugar and oil together with a spoon until fully combined. Let sit for about 10-15 minutes so the oats can soften.
- Add flour, salt, baking soda and baking powder and mix together until well combined but do NOT over mix. Stir in the chocolate chips.
- Pour batter into a well-greased bread pan and bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10-15 minutes and then remove from the pan and cool completely on a wire rack.
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Nutrition
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Can Chocolate Chip Oatmeal Bread be made into muffins?
Oatmeal Chocolate Chip Muffins are our favorite muffins! Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup. Bake for 18-20 minutes at 400°.
There are several benefits of making quick bread into muffins. First, I like that they cook faster! Where a full loaf of oatmeal chocolate chip bread bakes for almost an hour, the muffins bake for less than 20 minutes, which is a fraction of the time. There’s no need to slice muffins either and of course, they’re very portable, so it’s easy to take them to a party or get-together. They’re also easy to freeze! I like to bake a batch of muffins and then freeze them just in a layer in a large ziplock freezer bag. I pull them out one or two at a time for breakfast. You can let them thaw on the countertop, or you can microwave them or toast them to heat them up.
Can Chocolate Chip Oatmeal bread be frozen?
I love freezing loaves of oatmeal chocolate chip bread! How you prepare the bread for freezing really depends on how long you intent to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
More amazing quick bread recipes that we love:
- Easy Banana Bread
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
Chocolate Chip Oatmeal Bread is like a oatmeal chocolate chip cookie in bread form! This simple quick bread recipe is super easy to make and turns out perfectly soft and moist every time.
Liz says
Oh, my gosh, this bread is SO delicious! I made it immediately after seeing the recipe and we ate it for both breakfast and dessert! YUM!
Jennie says
Reading over the recipe I saw a half teaspoon baking soda listed and one teaspoon baking soda listed in the ingredients. I continued to read the instructions and realized that one of these listings should be baking powder. However, I’m not sure if the baking powder should be the half teaspoon or the full teaspoon. Can you please let me know. Thank you.
Nellie says
Just fixed this -thanks for catching my mistake! There should be 1/2 tsp baking soda and 1 tsp baking powder in the recipe. Enjoy!
Beth says
This is perfect! I always have those ingredients! I know this will be a big hit in my home and how tasty would this be if you spread peanut butter on it?! Delish!
Joanne says
The recipe has an error. It lists baking soda twice. I assume one should be baking powder. I made the bread but guessed which was which. It came out flat so I guessed wrong,, Can you fix recipe or respond here what the correct quantities are. Thx
Nellie says
Thanks for letting me know -I just corrected the recipe, but there should be 1/2 tsp baking soda and 1 tsp baking powder. Hope you enjoy the bread as much as we do!
Joanne says
Thanks for the correction. I think I did the opposite. But still turned out great.
Marlene Wilson says
We’re in the process of moving and my loaf pans are packed so I made this as mini muffins (about 44-46) and they are terrific! I bake them for 10 minutes, turning half way through. I’ve also made them with one mashed ripe banana and about 1 c of sweetened coconut and they just don’t last! I’m going to try them tomorrow with 1/2 cup of blueberries, 1/2 cup of dried cranberries and 1/2 cup of coconut! There are just endless possibilities/combinations and of course the original chocolate chip is excellent as well!
Alyssa says
Can you make this in a bread maker?
Jessica says
I’ve never made quick bread in a bread maker before…
Megan says
This bread is delicious! I have made it twice in the matter of two days! Do you have a recommendation on any tweaks if I were to add bananas to the recipe? My family really wants me to make this same recipe with bananas? Thanks!!
Nellie says
Bananas would be great in this recipe, but I haven’t tried it! I’m thinking that you could add 3-4 mashed bananas and then just reduce the liquid a bit. Maybe reduce the buttermilk by 1/4-1/3 cup and perhaps reduce the oil a little bit too. Let me know how it works!
Mary says
It had a great taste, but for some reason all my choc chips fell to the bottom while baking. Seems wasnt enough flour in recipe. Any idea why? I make lots of breads, never had this happen.
Nellie says
I’ve never had that happen with this recipe either, but perhaps a little bit more flour would help. Also, you can sprinkle a few chocolate chips on the top right before you bake and hopefully they won’t sink down as much!
Mary says
Thanks Nelly, yes it did seem very thin. I think I will try it again with another half cup of flour. Gonna try it with bananas too sometime.
Karen says
Hello there😃 Looks delicious! I’m planning to bake this tomorrow. May I know the calorie count of this recipe? Thank you!
Jessica says
I added them based on slicing bread into 12 equal servings. This can vary quite a bit- for my family I slice smaller pieces. Just adjust accordingly!
Peggy Allison Kierstead says
My hubby likes oatmeal raisin cookies. I want to try this recipe with raisins, and add 1/2 tsp of cinnamon.
Nellie says
That’s a great idea Peggy!
Jen says
What can I substitute for the buttermilk? Lockdown… and that’s the one thing I don’t have. Any other ideas?
Alison says
If you google, Substitute for buttermilk, you can do a cow milk/lemon juice or vinegar combo instead of buttermilk!
Robbie says
I’m making it now for my neighbors with 4 little girls. I’m sure it will be great from all the comments. I’ve made your basic white bread recipe 4 times since the lockdown. I really like it and so do my neighbors.
Nellie says
Your neighbors are lucky to be your neighbors! 😉 I’m sure they’ll love the bread!
Julie says
I made this yesterday. It went together easily, but the batter was more runny than it shows in the picture here. Maybe that’s why it took waaaaay longer to bake! The only substitution I made was cashew milk with a bit of lemon instead of buttermilk. Still, when it was baked, it was quite nice. Not overly sweet, just like we like it. 🙂 It’s much better the next day, I have to say. It gives everything a chance to set and the oat flavour to develop. I’m going to try again and see if I made a mistake somewhere. Overall, though, this is really lovely for breakfast! Very nice recipe. 🙂
Jessica says
So glad you liked it! I find I like quick breads more the next day as well!!
Lily says
Hi….what is the size of the loaf pan?
Thanks
Nellie says
I just used a regular 9X5 bread pan.
Lily says
Alright. Will try to bake one later. Thanks n hv a nice day.
Angie says
I am baking this right now, and I have a question about the chocolate chips, it says 1-2 cups, which is it?
I used 1 1/3 cups because I got nervous. So why does it say that?
Nellie says
Basically you can add as much chocolate as you like! If you want less, just do 1 cup, but if you really like chocolate, add 2!
Jeanette says
I love butterscotch and oatmeal–doesn’t that sound delicious? Or even a combo of butterscotch and chocolate chips?
I always opt for muffins. The bottoms were a bit overdone and a tad greasy. Any suggestions? (They were done at 17 minutes in my oven.)
Otherwise I loved them.
Nellie says
Butterscotch and oatmeal sounds like a great combo! Especially when you add chocolate too! I haven’t actually made this recipe into muffins, so I’m not sure what I would suggest. Were you using a dark pan? I know when I use dark pans while baking, the bottoms tend to darken more.
Temple says
I just made this according to directions (I used 1-1/2 cups of chocolate chips) and it’s delicious!! Thanks for a yummy recipe!
Alison says
I’m so glad you enjoyed it!