Lily’s Sweets Chocolate Chips + Chocolate Chip-Oatmeal Bread from Jazzy Vegetarian

Chocolate Chip-Oatmeal Bread by Jazzy Vegetarian

Chocolate Chip-Oatmeal Bread by Jazzy Vegetarian

To celebrate National Chocolate Chip Day, I’m sharing an easy, scrumptious and oil-free recipe from Laura Theodore’s (Jazzy Vegetarian) new cookbook, Deliciously Vegan. I love Laura’s recipes – but I especially appreciate her desserts because they are low in or free of sugar and she goes light on added oils – but you’d never guess it from the taste. 

Jazzy Vegetarian's Delicioulsy Vegan Laura Theodore

This recipe also gives me an opportunity to once again showcase my favorite vegan chocolate company: Lily’s Sweets. I use their sugar-free baking chips exclusively (I buy them in bulk) and whenever I can get my hands on their Extra Dark chocolate bars (Blood Orange, Sea Salt, Salted Almond, Extra Dark), I stock up! So, I highly recommend using Lily’s Sweets Dark Chocolate Baking Chips in this recipe. They have deep, rich chocolate flavor with the added bonus of being sweetened by stevia. I’m all about avoiding added sugar. In case you missed it, check out my review of Lily’s Sweets line of vegan, stevia-sweetened chocolate bars here.

A few other recipes from An Unrefined Vegan that benefit from Lily’s Sweets Chocolate Baking Chips:

About Lily's Sweets

Chocolate Chip-Oatmeal Bread
Serves 12
Need a treat, but want it to be filling too? This lively bread makes a nutritious indulgence 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 some nut or seed butter for a light lunch or hearty snack.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
405 calories
71 g
0 g
9 g
10 g
5 g
199 g
91 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
199g
Servings
12
Amount Per Serving
Calories 405
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 91mg
4%
Total Carbohydrates 71g
24%
Dietary Fiber 4g
14%
Sugars 12g
Protein 10g
Vitamin A
0%
Vitamin C
0%
Calcium
10%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 11/2 cups whole wheat flour
  2. 1 cup plus 1 1/2 tablespoons rolled oats, divided
  3. 2 teaspoons baking powder
  4. 1/3 cup vegan cane sugar
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 cup raisins
  7. 1/3 cup vegan dark chocolate chips (70% or 85% cacao)
  8. 1/3 cup raw, unsalted sunflower seeds
  9. 11/2 cups nondairy milk, plus more as needed
Instructions
  1. Preheat oven to 375-degrees F. Lightly coat an 8 by 4-inch loaf pan with vegan margarine. Line the lengthwise sides and bottom of the pan with unbleached parchment paper, leaving
  2. an overhang of 2-inch “wings” on the two long sides of the pan.
  3. Put the whole wheat flour, 1 cup rolled oats and baking powder into 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 mix with a large spoon to combine. Add the nondairy milk and stir until well blended, adding a bit more nondairy milk if the mixture seems dry. Batter will be thick.
  4. Spoon the batter into the prepared loaf pan, smoothing the top with a rubber spatula. Sprinkle 11/2 tablespoons of rolled oats evenly over the top of the bread. Bake for 40 to 45 minutes, or until the top of the bread is firm, slightly golden and a toothpick inserted in the center of the bread comes out clean.
  5. Put the bread on a wire rack and let cool for 5 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, leftover bread will keep for 3 days.
beta
calories
405
fat
9g
protein
10g
carbs
71g
more
An Unrefined Vegan http://www.anunrefinedvegan.com/
Chocolate Chip-Oat Bread by Jazzy Vegetarian

Chocolate Chip-Oatmeal Bread by Jazzy Vegetarian

 

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