Ingredients

1 ⅓ cup all purpose flour
⅔ cup old fashioned oats quick oats can also be used
⅓ cup granulated white sugar
⅓ cup light brown sugar packed
1 ½ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
⅓ cup chocolate chips
1 large egg
3 Tablespoons butter melted & cooled
1 cup buttermilk

Instructions

Preheat the oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
In a large bowl, whisk together the flour, oats, sugar, brown sugar, baking powder, baking soda, cinnamon, salt and chocolate chips.
In a small bowl, whisk together the buttermilk, egg, and melted butter.
Add the wet mixture into the dry mixture and stir with a wooden spoon or rubber spatula, just until fully incorporated. The batter will be lumpy.
Pour the batter into the prepared loaf pan and bake for 40-45 minutes until a toothpick inserted in the middle comes out clean.
Let cool on a rack before slicing to serve.
Notes
You can use quick oats or old fashioned oats in this recipe. I usually opt for old fashioned.
Melt and cool your butter before you whisk it together with the egg so you don't end up scrambling your egg.
Don't use a mixer for this recipe - a wooden spoon or spatula is all you need, which will prevent over-mixing.
If you don't like chocolate chips, you can skip them altogether or substitute raisins, other dried fruits, or nuts.

quick breads