If you’re anything like me, you love starting the day with something comforting, wholesome, and a little bit indulgent. That’s exactly why this Chocolate Banana Baked Oatmeal Recipe is such a winner in my book! It’s like having dessert for breakfast, but packed with good-for-you ingredients that keep you full and satisfied. Plus, it’s super easy to make and perfect for meal prep. Stick around—I promise you’ll want this recipe in your rotation.
Why You’ll Love This Recipe
- Deliciously Decadent: The chocolate and ripe bananas create a flavor combo that feels like a treat without the guilt.
- Nutrient-Packed: Rolled oats, chia seeds, and almond milk make this breakfast hearty and nourishing.
- Simple & Time-Saving: Dump everything in a bowl, bake, and you’re good to go—ideal for busy mornings.
- Kid & Family Approved: My family goes crazy for this dish—it’s a win-win for everyone.
Ingredients You’ll Need
The magic behind this Chocolate Banana Baked Oatmeal Recipe lies in its simple yet powerful ingredient lineup. Each element plays a role in making it moist, chocolatey, and satisfying. Plus, you can grab almost everything at any grocery store.
- Non-stick cooking spray: You’ll want this to keep the oatmeal from sticking to your pan, making cleanup a breeze.
- Very ripe medium bananas: The riper, the better; they add natural sweetness and moisture to the oatmeal.
- Old-fashioned rolled oats: These give the perfect chewy texture; don’t substitute with instant oats or steel-cut ones for this recipe.
- Unsweetened cocoa powder: For that rich, chocolaty flavor without added sugar.
- Chia seeds: They help bind the oatmeal and add fiber and omega-3s.
- Espresso powder (optional): A sneaky little addition I love—it intensifies the chocolate flavor without making it taste like coffee.
- Baking powder: To help the oatmeal puff up nicely in the oven.
- Kosher salt: Just a pinch to balance the sweetness and enhance flavor.
- Unsweetened almond milk: A dairy-free choice that keeps things light and creamy.
- Creamy peanut butter: Adds richness and a subtle nutty note—I adore this combo with banana and chocolate.
- Pure maple syrup: Natural sweetness that’s better than refined sugar.
- Vanilla extract: For warmth and depth in every bite.
- Vegan semi-sweet or bittersweet chocolate chips or vegan chocolate bar: Divided for adding in and sprinkling on top—this ensures melty pockets of chocolate throughout.
- Flaky sea salt (optional): A finishing touch that makes each bite pop with flavor.
Variations
I love how versatile this Chocolate Banana Baked Oatmeal Recipe is—you can easily make it your own depending on what you have on hand or your dietary needs. Don’t hesitate to experiment!
- Nut-Free Option: Swap out peanut butter for sunflower seed butter to keep it allergy-friendly without losing creaminess.
- Extra Protein Boost: Stir in a scoop of your favorite protein powder to fuel your busy mornings.
- Seasonal Twist: Add diced apples and cinnamon in place of the banana for an autumn vibe that’s just as cozy.
- More Chocolate: Sprinkle extra chocolate chips on top before baking for an ooey-gooey surface layer.
How to Make Chocolate Banana Baked Oatmeal Recipe
Step 1: Prep and Mash the Bananas
Preheat your oven to 375°F and give an 8×8-inch baking pan a good spray with non-stick cooking spray. In a large bowl, mash those ripe bananas with a fork until they’re smooth and chunky—about a cup’s worth. I love how mashed bananas add natural sweetness and a moist texture, so don’t skip this step!
Step 2: Combine the Dry Ingredients
Next, add the rolled oats, unsweetened cocoa powder, chia seeds, espresso powder (if you’re using it—I highly recommend it!), baking powder, and kosher salt. Stir everything together with a spatula until well mixed. This blend ensures a chocolatey, textured base that holds together just right.
Step 3: Stir in the Wet Ingredients
Pour in the almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Mix gently but thoroughly so everything comes together in a lovely batter. I like to scrape down the sides here to make sure no pockets of dry ingredients remain. Then fold in half of the chocolate chips or chopped chocolate—a sweet surprise awaits!
Step 4: Bake to Perfection
Transfer your oatmeal batter into the prepared pan and spread it out evenly. Sprinkle the remaining chocolate on top for that gorgeous melted chocolate finish. Bake for 30 to 35 minutes until the oatmeal puffs up, feels set, and the edges start to pull away from the sides. Keep an eye on it around the 30-minute mark so you don’t overbake and lose that creamy center I love so much.
Step 5: Cool and Serve
After baking, let your Chocolate Banana Baked Oatmeal rest on the counter for about 10 minutes. This cooling time makes it creamier and easier to scoop. If you want slices, wait a bit longer until it firms up. I usually sprinkle some flaky sea salt on top—it’s such a simple trick to boost all the flavors and add a delightful crunch.
Pro Tips for Making Chocolate Banana Baked Oatmeal Recipe
- Choose Ripe Bananas: I once used underripe bananas and the bake was way less sweet—don’t make my mistake!
- Espresso Powder Hack: Adding espresso powder is my secret weapon for deep chocolate flavor without coffee taste.
- Even Spreading: Spread your batter evenly in the pan to ensure uniform baking and avoid soggy edges.
- Don’t Skip Cooling: Letting it cool makes it easier to portion and enhances the texture dramatically.
How to Serve Chocolate Banana Baked Oatmeal Recipe
Garnishes
Personally, I love a sprinkle of flaky sea salt right after baking—it cuts through the sweetness beautifully. Fresh berries or a dollop of coconut yogurt also add a refreshing contrast to the rich chocolate banana flavors. And if you want to indulge, a drizzle of melted peanut butter or almond butter on top never hurts.
Side Dishes
This baked oatmeal pairs wonderfully with a simple green smoothie or a side of fresh fruit salad to keep things light and balanced. If you’re serving it for brunch, a mug of your favorite coffee or a warm chai latte is just perfect alongside.
Creative Ways to Present
For a special occasion, try baking this oatmeal in mini ramekins—each person gets their own cute, personalized dessert-like breakfast. I’ve also layered it with coconut whipped cream and fresh banana slices in glass jars for an easy, grab-and-go parfait style treat that’s excellent for entertaining.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually last up to 4 days. The bake holds its shape but softens a bit, making it a perfect grab-and-go morning or afternoon snack. Just scoop right out and enjoy!
Freezing
Freeze any extras by portioning into single servings wrapped tightly in plastic wrap or in freezer-safe containers. From my experience, freezing doesn’t affect the texture much—it thaws quickly overnight in the fridge and tastes just as delicious as freshly baked.
Reheating
To reheat, I like popping individual portions into the microwave for 30-60 seconds until warm and creamy. Or, if you’re reheating a whole batch, cover it loosely with foil and warm in a 325°F oven for 10-15 minutes. This brings back that lovely fresh-baked feel.
FAQs
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Can I use quick oats instead of rolled oats in this Chocolate Banana Baked Oatmeal Recipe?
While you can use quick oats in a pinch, I recommend sticking with old-fashioned rolled oats for the best texture. Quick oats tend to absorb liquid too quickly and can result in a mushier final bake.
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Is this recipe gluten-free?
Yes! Just be sure to use certified gluten-free rolled oats. Otherwise, oats can sometimes be cross-contaminated with gluten-containing grains.
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Can I substitute almond milk with another milk?
Absolutely! Any plant-based milk like oat, soy, or coconut milk works well, or traditional dairy milk if you prefer. Just stick with unsweetened to control sweetness.
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How do I make this recipe nut-free?
Simply replace the peanut butter with a seed butter like sunflower seed butter and double-check that your chocolate chips are nut-free to keep this bake allergy-friendly.
Final Thoughts
This Chocolate Banana Baked Oatmeal Recipe is one of those breakfasts that feels indulgent but is totally nourishing—you really can have it all! I love how easy it is to whip up and how it fills the kitchen with the most comforting aroma. Whether you’re feeding your family on a busy weekday or want a cozy weekend brunch, you’ll enjoy how versatile and satisfying this dish is. Give it a try, and I’m pretty sure it’ll become a new favorite in your kitchen too!
Print
Chocolate Banana Baked Oatmeal Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 60 mins
- Yield: 9 to 12 servings (1 8×8-inch cake pan)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Brownie Baked Oatmeal is a delicious and wholesome breakfast or snack option, combining the rich, fudgy flavors of brownies with the hearty texture of baked oats. Made with ripe bananas, cocoa powder, and vegan chocolate, it’s naturally sweetened with maple syrup and packed with nutritious ingredients like chia seeds and almond milk. Perfect for a cozy morning or anytime you crave a chocolatey treat that’s both comforting and wholesome.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 very ripe medium bananas (about 1 cup mashed)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Additional Ingredients
- Non-stick cooking spray
- 1/2 cup vegan semi-sweet or bittersweet chocolate chips or 1 (2-ounce) bar vegan chocolate, chopped, divided
- Flaky sea salt, for serving (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly coat an 8-by-8-inch baking pan with non-stick cooking spray and set it aside.
- Mash the Bananas: In a large bowl, mash the ripe bananas with a fork until smooth; this should yield about 1 cup of mashed bananas.
- Combine Dry Ingredients: Add the rolled oats, cocoa powder, chia seeds, espresso powder if using, baking powder, and kosher salt to the mashed bananas. Stir everything together with a rubber spatula until well combined.
- Add Wet Ingredients: Pour in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir the mixture until all ingredients are thoroughly blended.
- Incorporate Chocolate: Fold in half of the vegan chocolate chips or chopped chocolate into the batter to distribute the chocolate evenly.
- Transfer and Top: Scrape the batter into the prepared baking pan and spread it out evenly. Sprinkle the remaining chocolate evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the oatmeal is puffed, set, and the edges start to pull away from the pan.
- Cool and Serve: Remove from the oven and allow the baked oatmeal to cool on the counter for about 10 minutes. Sprinkle with flaky sea salt if desired. Serve warm for a creamy, scoopable texture or at room temperature for firmer, sliceable servings.
Notes
- Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- You can substitute peanut butter with any other nut or seed butter for variation.
- Use gluten-free oats if you require a gluten-free version.
- For a sweeter result, adjust maple syrup quantity to taste.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 1/10th of the pan)
- Calories: 190
- Sugar: 8g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
