This chocolate banana baked oatmeal is packed with whole grains, semi-sweet chocolate, and of course — bananas! It’s the perfect sweet breakfast recipe to serve a crowd or meal prep for easy breakfasts throughout the week.
You just can’t go wrong with any baked oatmeal recipes! Check out all of our favorite baked oatmeal recipes here and get baking.
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Lee and Linley postpartum meal prepped a few batches of our baked oatmeal for me when I had my baby, and it was such a lifesaver in those first few months. Not only is this chocolate banana baked oatmeal absolutely delish, it’s packed with whole grains and healthy fats, which make for a perfect breakfast or snack.
You’d find me eating a slice of this baked oatmeal with a cup of coffee in the morning, and even during those middle-of-the-night nursing sessions. Bonus — it tastes like a brownie.
What You Need for Chocolate Banana Baked Oatmeal
- Banana: we love using mashed banana in our baked oatmeal to add both moisture and flavor.
- Chocolate: we’re using a combination of cocoa powder and semi-sweet chocolate chips to make this recipe extra chocolate-y.
- Eggs: we have not tested this baked oatmeal with a flax egg.
- Rolled oats: can’t have baked oatmeal without oats! We’re using rolled oats for this recipe, but old fashioned oats can also be used. Use certified GF oats to keep this recipe gluten free.
- Maple & vanilla extract: all you need is a touch of sweetness from maple and vanilla extract for this chocolate banana baked oatmeal. The natural sweetness from both the chocolate and the banana add so much!
- Unsweetened almond milk: feel free to substitute for any dairy free milk if you prefer.
Check it out!
Guide to Overnight Oats
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This is our guide to overnight oats.In this post, we’ll teach you how to make overnight oats and how to flavor them, too! We have a base recipe that we swear by and have tested 8 simple flavor variations so that you don’t get bored.
Store in the fridge or freezer: If you store your baked oatmeal in the refrigerator in an airtight container, it should last anywhere from 3-5 days. While you can leave it out on the counter, it will last much longer in the fridge or freezer. You can also freeze baked oatmeal for up to 3 months.
Most oats will work: You can use both rolled oats, old fashioned oats and quick cooking oats in most baked oatmeal recipes, including this one. We do not recommend using steel cut oats.
Amp up the protein: This is a great recipe to add protein powder to. Simply, substitute in ¼ cup of chocolate protein powder for ¼ cup of the cocoa powder.
Recommended Kitchen Tools
Crate&Barrel
Baking Dish
Cuisinart
Muffin Tin
Crate and Barrel
Measuring Cups
Le Creuset
Measuring Spoons
Store your chocolate banana baked oatmeal in the refrigerator for up to 5 days. While you can leave it out overnight, it will last much longer in the fridge.
Serving Suggestions
Serve this baked oatmeal topped with fresh bananas, chocolate chips and a drizzle of peanut butter.
If you’re looking to round out this breakfast with some sides, we recommend a cup of pour over coffee, our sunny side up eggs and a slice of crispy bacon ?
Dry
- 2 cups rolled oats
- 2 large ripe bananas mashed (~1 cup)
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ cup semi-sweet chocolate chips +more for topping
Wet
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 cup plain almond milk unsweetened
- 2 tablespoons melted coconut oil
Optional
- 2 tablespoons all-natural creamy peanut butter
- Preheat the oven to 350ºF and line an 8×8-inch baking pan with parchment paper or spray with coconut oil.
- Add all of the dry ingredients to the baking dish and mix.
- Crack the eggs into the dish. Whisk the eggs and then add the rest of the wet ingredients to the dish. Mix until combined.
- Top with more chocolate chips and bake for 25-30 minutes or until the oatmeal bakes leaves you with a clean toothpick.
- Let the oatmeal bake rest for 10 minutes. Slice, top with fresh bananas, and enjoy.
- Old-fashioned rolled oats can be used for the recipe.
- Any type of chocolate chips can be used.
- To freeze: let the oatmeal bake cool completely before slicing and storing it in a freezer-safe container. Freeze for up to 3 months.
- Protein powder: option to sub in ¼ cup of chocolate protein powder for ¼ cup of the cocoa powder.
Calories: 377kcal Carbohydrates: 50g Protein: 10g Fat: 18g Fiber: 8g Sugar: 19g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
