Warning: This bread is so yummy that it is hard to stop at one piece. However, with just 2 tablespoons (30 ml) of sweetener in the entire tray of 24 rolls, you can definitely enjoy another slice. This is my family’s answer to the triangular pull-apart oat bread that can be found on supermarket shelves in stores across Sweden. The store-bought variety contains three types of sugar in the form of white sugar, syrup and added fruit sugar even though oat bread is not considered a sweet bread. And, to be very honest, I really do prefer our moist, fluffy and far-less-sweet version. The chocolate chips are entirely optional, of course, and this bread is wonderful without them, too. Currants and walnuts make wonderful alternative add-ins. Left plain, this bread is perfect for savory sandwiches or to serve toasty and warm with a bowl of soup. Whip up a tray and delight friends and family with this wonderful addition to any breakfast, lunch or afternoon tea spread!

Pull-Apart Chocolate Chip Oatmeal Bread [Vegan]



24 bread triangles

Cooking Time




  • 2 cups spelt flour, packed and leveled
  • 2 cups organic all-purpose flour, packed and leveled + an extra 1/2 cup as needed
  • 1 3/4 tablespoons instant yeast
  • 1 3/4 cups rolled oats
  • 3 1/4 cups oat milk, divided
  • 1 teaspoon of salt
  • 1/4 cup + 1 tablespoon light olive oil
  • 1 teaspoon maple syrup
  • 1/2 cup dairy-free chopped dark chocolate or chocolate chips, optional


  1. Line a deep-sided oven tray with a sheet of parchment paper. Whatever tray best fits your oven will work, but 12×16 inches should be ideal. Add the spelt and all-purpose flour to a large mixing bowl, then stir in the instant yeast. Allow the flour and yeast mix to sit for 10 minutes without liquid, as this aids the activation process.
  2. In a medium-size saucepan, combine the oats with 2 cups of oat milk and the salt. Cook over low-medium heat, stirring occasionally, for 3 minutes or until thickened slightly. Remove the pan from the heat.
  3. Stir the olive oil and maple syrup into the cooked oats, then add the remaining 1 1/4 cups of oat milk and allow the mixture to come to finger-warm temperature. This is important because if it is too warm or too cold, the yeast may not activate the way it should, thus affecting the rise of the bread.
  4. Pop the oat mix into a bowl of a stand mixer with a dough hook attachment. You can attempt this process by hand, but it will take considerably more effort, of course. Start the mixer on a low-medium speed and begin to add the flour and yeast mixture, a spoon at a time until it is all incorporated. The mix should become smooth and elastic. Allow it to knead for 5 minutes.
  5. Note that because of the oatmeal the dough will remain rather sticky, but it should come together. If the dough doesn’t come away from the sides of the mixing bowl easily when you scrape them down with a silicone spatula, continue to add up to an extra 1/2 cup of all-purpose flour, a little at a time. Mix in the chocolate, if using.
  6. Let the dough rise in the bowl, covered with a clean tea towel, for 30 minutes. Tip the dough onto the lined tray and use your hands and the aid of a silicone spatula to flatten the dough out evenly to form a rectangle about 11 1/4×15 inches. The neater and more even your dough rectangle is, the more uniform each bread triangle will be, but a little rustic charm never hurt anyone.
  7. Using a pizza slicer, knife or dough scraper, slice the dough into 12 squares of 3 3/4 inches. Then slice through each square on the diagonal to produce 24 triangles. Allow the dough to rise again, covered by a clean tea towel, for another 30 minutes. Towards the end of the proofing time, preheat the oven to 425°F.
  8. Bake the bread for 18 to 20 minutes or until it is baked through and the top turns a golden brown color. Allow the bread to cool for at least 15 minutes.