This great breakfast idea has two ingredients that are on top of the favorite lists of many people. They are chocolate and peanut butter. But wait, oatmeal adds some great texture and nutrient into its deliciousness.
Total Time: 55-60 Minutes
Prep Time: 10 Minutes
Inactive Cook Time: 45-50 Minutes
The oatmeal creates a very similar texture like any nut do to the bread, not crunchy, but some texture. If you don’t like that “nutty” texture, skip the oatmeal and replace it with a cup of all-purpose flour.
I highly recommend you to sprinkle a few pieces of oatmeal on top of the batter before putting it into the oven.
This is my experience talk. The first time when I served this bread, the oatmeal mixed into the batter did not completely pick up the chocolate color.
As a result, the bread showed with a few white dots here and there when it was sliced. Guests was worried that the bread was no good. I had a lot of explanation to do for them to understand that those dots were actually oatmeal.
Therefore, a few pieces of oatmeal on top not only takes care of the garnish part, but also saves you from a lot of concern throwing at you.
The bread is very moist. Do feel free to serve with or without any butter, peanut butter or other nut spread.
2 cups All-Purpose Flour
1 cup Old Fashioned/Rolled Oatmeal + 1tsp for sprinkle on top of the bread
1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 cup Semi-Sweet Chocolate Morsels
1/2 cup Baking Cocoa Powder
2 cups Sugar
1/2 cup Smooth Peanut Butter (I prefer smooth peanut butter. Do feel free to add the kind of crunchy peanuts)
1/2 cup Whole Milk
1 cup Canola Oil
1 tbsp Vanilla Extract
No-stick Cooking Spray
1 tbsp All-Purpose Flour
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