Chocolate Banana Baked Oatmeal is warm, nutty, lightly sweet, and a great way to use up overripe bananas. Great for meal prep, it's easy to prepare in advance and easily scaled up to feed a crowd! Vegan and FREE from oil, refined sugar, and gluten.
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Healthy Chocolate Baked Oats
What's not to love about baked oatmeal? It's convenient, versatile, satisfying, wholesome, smells amazing, and reheats well throughout the week!
Inspired by the Apple Cranberry Baked Oatmeal I shared a couple of months ago, today's recipe brings together some of our favorite flavors: banana, chocolate, and peanut butter.
And I don't know about you, but I'm always happy to have another way to use up overripe bananas.
If you ever find yourself with just ONE overripe banana to use up, try these 1-Bowl Banana Oatmeal Breakfast Cookies!
You'll love this baked oats recipe because:
- it's sweetened with bananas and pure maple syrup
- prep is quick and can be done the night before
- and it's made with inexpensive, easy-to-find ingredients
Ingredient Notes
- bananas - use very ripe, fragrant bananas for the best results. They provide a lot of the moisture and sweetness.
- oats - regular, old fashioned rolled oats
- milk - any plain non-dairy milk you enjoy
- thickener - a small amount of corn starch or arrowroot helps to bind the oatmeal
- peanut butter - almond butter is also great. Make this dish nut-free with sunbutter or coconut butter.
- cocoa powder - use either regular, unsweetened cocoa or raw cacao powder
See recipe card below for amounts and full recipe.
How to Make Healthy Chocolate Baked Oats
- In a large bowl whisk the starch into the milk.
- Next add two peeled bananas to the bowl, and mash them with a fork. Add the rest of the wet ingredients plus the cocoa, cinnamon, and salt, and whisk to combine.
- Slice the other two bananas, and add one of them to the bowl along with the oats. Stir everything together.
- Pour the mixture into a 9-inch square baking dish, and arrange the remaining banana slices on top. Sprinkle with extra cinnamon, if desired, and crumble the walnuts on top.
- Bake for about 30 minutes or until hot in the center.
Related: if you're a fan of chocolate and banana together don't miss this Chocolate Banana Bread made with oat flour.
Toppings
My favorite way to enjoy chocolate banana baked oatmeal is with a dollop of plain vegan yogurt and a few fresh berries or additional chopped banana.
Walnuts, pecans, peanuts, hazelnuts, and almonds add awesome crunch to the soft oats. Hemp or pumpkin seeds are also delicious and add healthy fats.
If you're in the mood for a sweeter treat, you can't go wrong with a drizzle of pure maple syrup.
How to Store Leftovers
If you have some baked oatmeal leftover, store it in an airtight container in the refrigerator for up to 5 days. It reheats quickly on the stovetop or in a microwave.
Since the recipe doesn't make a huge amount I haven't actually needed to freeze any of the leftovers yet. But all of the ingredients are freezer-friendly, so it should be fine.
If you try these banana chocolate baked oats I would love to hear from you!
Leave your feedback below along with a star rating, and if you're feeling social tag me in a photo on instagram with @myquietkitchen. I love to see what you're cooking!
More vegan breakfast recipes:
📖 Recipe
Healthy Chocolate Banana Baked Oats Recipe
Ingredients
- 1 ¾ cups unsweetened non-dairy milk such as oat or almond
- 1 tablespoon arrowroot or corn starch
- 4 medium very ripe bananas
- ⅓ cup natural peanut butter, salted - Raw almond butter is also great. Make it nut-free with sunbutter or coconut butter.
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 3 tablespoons raw cacao powder or plain cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 cups rolled oats
- ½ cup raw walnut halves - Omit for nut-free.
- handful dry-roasted unsalted peanuts, optional garnish
Instructions
- If baking now, preheat oven to 375 degrees F (190 C). In a large bowl whisk the starch into the milk. Add two of the bananas, and mash with a fork. Add the peanut butter, maple syrup, vanilla, cocoa, cinnamon, and salt, and whisk to combine.
- Peel and slice one banana, and add to the bowl along with the oats. Stir to combine. Pour into a 9-inch square baking dish, and smooth the top.
- If baking now, peel and slice the remaining banana, and arrange slices on top. Crumble the walnuts, and sprinkle on top, along with an extra dash of cinnamon, if desired. If assembling in the evening and baking in the morning, don't add the banana slices or walnuts yet. Cover the dish and refrigerate overnight. In the morning, preheat oven to 375 degrees F (190 C), and arrange sliced banana and nuts on top.
- Bake for 30 to 35 minutes or until hot in the center. Let stand 10 minutes before serving.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Em
Amazing. I left out the maple syrup because I thought the sweetness of ripe bananas was enough for me. I also skipped the cornstarch. Used sun butter from TJ. The combo is perfect. I also love that it’s flourless. Definitely a keeper! Thank you!
Veronica
Tried this recipe and it was super yummy and great for on-the-go breakfasts! 🙂