What is it about food in a jar that makes it so much more fun, appealing, and cute? I’m a sucker for mixes in jars, salads in jars, anything in jars, really. The food tastes better simply because it made its home in a jar. And that’s a fact.
I’ve had my eye on this oatmeal chocolate chip quick bread for a while now but it took a bit to post because it required some pretty major tweaking in order to fit the dry ingredients into a standard sized quart jar and modify the rest of the recipe accordingly. Because the original source didn’t offer a printable label, I took the liberty of using the design on their bottle to create labels you can print and use yourself.
While the resulting bread may not be the prettiest quick bread on the planet, it does manage to be hearty and slightly dense with a wonderful oatmeal texture and flavor. Perfect for snacking or for a quick breakfast (with a smoothie!), the bread on it’s own is yummy…but layer the dry ingredients in a jar with a cute label? Well, you’ve got a whole different loveable animal. I made a few of these jars to keep in my own pantry just so I can pull them out, admire the cuteness, pour into a bowl and make the bread. Never mind the fact that I could just follow the basic recipe and make the bread without piling ingredients in a jar first. I like the jar thing, ok? Plus, the dry mix in the jar keeps for 2-3 months at cool room temperature and if you can manage to part with it, makes a delightful gift for friends and neighbors.
The labels I used for my jars can be downloaded HERE as a .pdf file. I printed them out on a tan/light brown cardstock which lent a nice earthy appeal to the jar and recipe – you could also use Kraft paper or any other type/color of cardstock, really. Enjoy!
- 1 1/3 cups all-purpose flour
- 2/3 cup oats, quick or rolled
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup chopped walnuts, optional
- 1/3 cup chocolate chips
- 1 large egg
- 3 tablespoons butter, melted
- 1 cup lowfat buttermilk
- To make and bake the bread, in a large bowl whisk together the flour, oats, granulated sugar, brown sugar, baking powder, soda, cinnamon, salt, walnuts, and chocolate chips. In a small bowl, whisk together the buttermilk, egg and melted butter. Stir the wet mixture into the dry ingredients and stir with a wooden spoon or rubber spatula just until evenly moistened; the batter will be lumpy.
- Pour the batter into a greased and floured 9X5-inch loaf pan and bake at 350 degrees F until a knife or toothpick inserted in the middle comes out clean, about 40-45 minutes.
- To assemble the bread in a jar for a gift, layer the dry ingredients in the order listed into a quart-sized jar, packing down each layer (or lightly tapping the jar on the counter to help the ingredients settle). Start with the flour and layer the ingredients through the chocolate chips. Attach labels (located here to download) to the front and back of the jar. The mix will keep for 2-3 months at cool room temperature.
Recipe Source: adapted from Sunset, labels created by me, inspired by the picture from the Sunset jar