These Chocolate Banana Baked Oats are sure to become one of your favorite oatmeal recipes! Perfectly warm, nutty, and lightly sweet, this banana chocolate oatmeal bake is a delightfully satisfying breakfast the entire family will love. This healthy breakfast is vegan, and free from oil, refined sugar, and gluten.
What's not to love about baked oatmeal? It's convenient, versatile, satisfying, wholesome, smells amazing, and reheats well throughout the week!
Unlike traditional oatmeal that's made on the stovetop, the oats are combined with plant-based milk as well as sweeteners and flavorings of choice and then baked to perfection.
Today's recipe was inspired by my Apple Cranberry Baked Oatmeal and features the winning combination of banana, chocolate, and peanut butter.
It truly is the perfect breakfast!
When it comes to delicious breakfast recipes, be sure to try my Vegan Frittata, Vegan Breakfast Cookies, and Air Fryer French Toast next.
And if you're a fan of the combination of chocolate and banana, then you'll love my Chocolate Banana Bread recipe!
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Why You'll Love This Easy Baked Oatmeal Recipe
- It's an easy recipe with budget-friendly, simple ingredients available at most grocery stores
- a great way to use up overripe bananas
- perfect for meal prep
- naturally sweetened with bananas and a little maple syrup
- and a healthy and delicious way to satisfy your chocolate craving!
Ingredients for Chocolate Banana Baked Oats
- bananas - Use very ripe, fragrant bananas for the best results. They provide a lot of the moisture and sweetness.
- oats - Old-fashioned oats work best. Quick oats are not recommended. Use certified gluten-free oats if needed.
- milk - Use any dairy-free milk you'd like such as oat milk, almond milk, coconut milk, etc.
- thickener - A small amount of corn starch or arrowroot helps to bind the oatmeal.
- peanut butter - Creamy peanut butter is my favorite, but you can sub any nut butter such as almond butter. You can also make this dish nut-free with sunbutter or coconut butter.
- cocoa powder - Use either regular, unsweetened cocoa or raw cacao powder
- maple syrup - Pure maple syrup adds more sweetness to the oatmeal.
- vanilla extract - Adds vanilla flavor and helps to enhance the other flavors.
- cinnamon - Adds a hint of cinnamon flavor.
- salt - Enhances the other flavors and balances the sweetness.
- walnuts - Add crunch to the baked oatmeal. Omit if nut-free.
See printable recipe card below for amounts and full recipe.
How to Make Chocolate Banana Baked Oatmeal
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.
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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 until golden brown and hot in the center.
Serving Suggestions
My favorite way to enjoy chocolate banana baked oatmeal is with a dollop of plain vegan yogurt, some fresh berries, and additional chopped banana.
Walnuts, pecans, peanuts, hazelnuts, and almonds add awesome crunch to the soft texture of the 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. To make these chocolate baked oats even more chocolaty, add some dairy-free dark chocolate chips. You can use either regular size or mini chocolate chips.
Or instead of chocolate chips, this homemade vegan chocolate sauce is made with oat milk and tastes amazing on baked oatmeal!
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.
FAQs
Yes, you can prep this easy breakfast the night before. Mix everything together and pour into the baking dish, but don't add the banana slices or walnuts to the top. Cover the dish and refrigerate overnight. Then top with the banana slices and nuts in the morning before baking.
Yes, baked oatmeal is freezer-friendly. Cut into individual slices and store in a freezer bag or airtight container in the freezer for up to 2 months.
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 recipes with oats:
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.
Mr. Stewart W Hamblin says
Thank you very much for this recipe. I made it and it seemed very 'wet'.
Lori Rasmussen says
Hi - Do you think it may have simply needed to bake longer? Could potentially also be due to a difference in oats, as they can vary in thickness which affects how quickly they absorb liquid.
Em says
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 says
Tried this recipe and it was super yummy and great for on-the-go breakfasts! 🙂