This quick bread is so incredibly yummy!  And I like to think it’s a little healthier than most because of the oats.  But maybe not.  I mean it still has sugar and chocolate chips, but what is life without chocolate chips?  Anyway, it’s very quick and easy to throw together like most of my recipes, and it’s so moist!  The blend of chocolate, cinnamon, and oats is just amazing.  Give it a try and let me know what you think.

Ingredients:

1 c. gluten free flour blend

1/4 c. oat flour (or gf flour blend)

2 t. baking powder

1 ½ t. cinnamon

½ t. salt

2 eggs, room temperature

3/4 c. sugar

1/2 c. quick oats mixed with plain dairy-free yogurt to equal 1 cup total *see note

2 t. gluten-free vanilla extract

½ c. canola oil

1 c. gluten and dairy free chocolate chips

 

Instructions:

Preheat oven to 350 degrees.

*Note:  First, put 1/2 c. quick oats into a liquid measuring cup.  Add plain yogurt until it measures 1 cup.  Be sure to mix it together, and then measure again.  When mixed, you want a total of 1 cup blended quick oats and yogurt. Let this sit while you prepare the rest of the recipe.

Grease 8 ½ inch by 4 ½ inch loaf pan with non-stick cooking spray.  I always use a glass pan.  I think it bakes better.

In a large bowl, whisk together flour, baking powder, cinnamon, and salt.

In separate bowl, whisk together eggs, sugar, oat/yogurt mixture, vanilla and oil.  Stir the wet ingredients into the dry just till combined. Transfer batter to prepared pan.

Bake 45-50 minutes or till toothpick inserted in center comes out mostly clean.  Let cool completely in pan.