Banana baked oatmeal is filled with dark chocolate chips and topped with almond butter and extra bananas. This healthy breakfast recipe is easy to make and store so you can have breakfast all week.
I’m not much of a breakfast person most of the time (see morning routine notes). Not because I’m not hungry in the morning, but because I never leave myself quite enough time to make something and clean the dished once I’m done. Can anyone relate?! I hate feeling rushed in the morning and sometimes adding the whole breakfast thing stresses me out more than it’s worth.
I’ve been doing weeks where I drink bulletproof coffee in the morning and that’s been really great. But if I can find a recipe, like chocolate chip banana baked oatmeal that I can make ahead of time I will definitely fit it in my schedule.
I’ve actually been packing this banana baked oatmeal with my lunch and just taking it with me to work. I’ll pop it in the microwave and eat it while I catch up on morning emails. Breakfast of champs.
The other reason I love this recipe for chocolate chip baked banana bread is because it’s so simple to make. To make this recipe you mix all of the ingredients together in a large bowl then dump it into the pan.
I like to add a few extra chocolate chips to the top of the banana baked oatmeal so that when you pull it out of the oven there’s a lot of delicious, melty chocolate right on top.
One tip: be sure to use bananas that are extra ripe, similar to when you’re making banana bread. The banana should be brown and speckled so they’re easy to mash. The bananas and a little maple syrup is how this banana baked oatmeal is sweetened. No added sugar here! Just the all natural stuff.
Once you bake it, you can serve it immediately if you have guests or you can cover and save for later or for another day. This banana baked oatmeal makes a perfect meal prep recipe.
To make this for the whole week, make it on Sunday and allow it to cool a bit. Once its cool cut it into 9 even pieces then wrap each one individually in plastic wrap. Place them in the fridge for up to a week or in the freezer for up to 2 months.
I can totally see you (and me) making a double or triple batch of these and having breakfast in the freezer for the month. That’s my kind of recipe!
If you love this recipe don’t forget to get me a virtual high-five by following me on Instagram and tagging your creation with #WhatMollyMade.
How to Make Banana Baked Oatmeal
- 1 cup mashed banana (2-3 large bananas)
- 2 eggs
- 1 cups dairy free milk (I used cashew milk but almond or coconut works too)
- 3 tablespoons melted and cooled coconut oil
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2¼ cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup dark chocolate chips or chunks, dairy free if desired
- Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper or lightly grease with non-stick spray and set aside.
- In a large bowl, mix together mashed banana, eggs, milk, melted coconut oil, pure maple syrup and vanilla and whisk until combined. Lumps from bananas are okay. Stir in oats, baking powder, cinnamon, and salt until well combined then gently stir in the dark chocolate chips.
- Pour oatmeal mixture into prepared baking dish, sprinkle with a few extra dark chocolate ships then put it in the oven and bake for 30-35 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve with more bananas, fresh fruit, maple syrup or nut butter.