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Chocolate Chip-Raisin Oatmeal Bread Recipe

Need a treat, but want it to be filling too? This lively bread makes a wonderful treat when you're seeking something sweet, but you want health benefits too! With a pop of chocolate nestled in a batter of whole wheat flour, rolled oats, sunflower seeds, and raisins, this quick bread will truly satisfy. Serve slathered with your favorite preserves and bit of nut butter for a nice light lunch, or hearty snack.

chocolate chip oatmeal bread 

Chocolate Chip-Raisin Oatmeal Bread Recipe

Makes 12 slices


• 1-1/2 cups whole wheat flour
• 1 cup plus 1-1/2 tablespoons rolled oats
• 2 teaspoons baking powder
• 1/3 cup vegan white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup raisins
• 1/3 cup vegan (dairy free) dark chocolate chips, (70 or 85 percent cacao)
• 1/3 cup raw, unsalted sunflower seeds
• 1-1/2 cups nondairy, coconut milk beverage or your preferred nondairy milk, plus more as needed


1. Preheat the oven to 375 degrees F. Line an 8 x 4-inch loaf pan with unbleached parchment paper, leaving a 1-1/2-inch overhang on the two long sides of the pan.

2. Put the whole wheat flour, 1 cup rolled oats, and baking powder in a large bowl, and stir with a dry whisk to combine. Add the sugar and cinnamon, and stir with the whisk to combine. Stir in the raisins, chocolate chips, and sunflower seeds, and stir to combine. Add the coconut beverage and stir until well blended, adding a bit more coconut beverage, as needed, if the mixture seems dry. Batter will be thick.

3. Spoon the batter into the prepared loaf pan, smoothing the top with a rubber spatula. Sprinkle 1-1/2 tablespoons of rolled oats evenly over the top of the bread. Bake for 40 to 45 minutes, until the top of the bread is firm, slightly golden, and a toothpick inserted in the center of the bread comes out clean.

4. Put the bread on a wire rack and let cool for five minutes. Using the parchment paper “wings,” carefully lift the bread from the pan and put it on the wire rack. Carefully peel back the paper from the sides of the bread and let cool an additional 10 to 15 minutes before slicing. Serve warm, or wrap tightly, refrigerate, and serve cold. Wrapped tightly and stored in the refrigerator, bread will keep for 3 days.

Recipe taken from Laura Theodore’s Vegan-Ease. Reproduced with kind permission. Photo by Laura Theodore.

Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.