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.
Jump to:
- Why You'll Love This Banana Chocolate Chip Baked Oatmeal
- Ingredients
- Can You Use Steel Cut Oats or Quick Oats?
- How to Make Chocolate Chip Banana Baked Oatmeal
- Ingredient Swaps and Variations
- Storage and Freezer Instructions
- How to Serve Banana Baked Oatmeal
- More Gluten-Free Breakfast Recipes
- Chocolate Chip Banana Baked Oatmeal
- Comments
Baked oatmeal is such a simple, healthy breakfast and it's great to prep in advance and warm up easily during the week. Another easy baked oatmeal recipe is our blueberry baked oatmeal. The best part about these recipes is that you can add any fruit you have on hand.
If you love banana and gluten-free breakfast recipes, next time, try these healthy banana muffins, banana oatmeal pancakes, or 3 ingredient banana oatmeal cookies.
Why You'll Love This Banana Chocolate Chip Baked Oatmeal
A huge hit for the whole family: This delicious breakfast is more fun to eat than traditional oatmeal, making it a great recipe for the whole family to enjoy. Our kids absolutely love this recipe, though we leave out the chocolate chips for them!
Great for meal prep: It's the perfect breakfast to make ahead of time and grab on your way out the door.
Filling: This meal is a satisfying breakfast with wholesome ingredients that will help fuel your morning.
Easy recipe: So easy you can mix up a big batch of it while dinner is cooking, throw it in the oven while you eat, and have it cooled and ready for breakfast the next morning by the time dinner’s over.
Want to try it in muffin form next time? These banana blueberry muffins are bursting with fresh fruit and our healthy banana muffins are made in one bowl.
Ingredients
Here are the simple ingredients for this healthy baked oatmeal recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the printable recipe card for exact measurements.
- Mashed banana: This recipe calls for about 2-3 mashed bananas. The number will vary based on how big your bananas are!
- Eggs: Large, organic eggs if possible!
- Pure maple syrup: This adds a little sweetness but can be omitted if you wish! You'll still get the sweetness from the banana.
- Rolled oats: I opted for a gluten free rolled oat, but any rolled oat works well.
- Spices and leaveners: Vanilla, cinnamon, salt and baking powder
- Chocolate chunks: We used a dairy-free and allergy-friendly chocolate from Enjoy Life or Hu Kitchen. You can leave this out!
Can You Use Steel Cut Oats or Quick Oats?
Steel-cut oats and quick oats will yield a very different texture than old-fashioned oats (or rolled oats) so I don't recommend using them in this chocolate banana baked oatmeal.
How to Make Chocolate Chip Banana Baked Oatmeal
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This healthy banana baked oatmeal is really easy and these step-by-step instructions will make sure it turns out every time.
Mix: Whisk together the mashed banana, eggs, milk, pure maple syrup, and vanilla in a large bowl. Lumps from bananas are okay. Stir in oats, baking powder, cinnamon, and salt until well combined then gently stir in the dark chocolate chips.
Bake: Pour the oatmeal mixture into a greased square baking dish, sprinkle with a few extra dark chocolate chips, then put it in the oven and bake for 30-35 minutes or until set and light golden brown on top.
Ingredient Swaps and Variations
There are so many delicious ways to switch up the original recipe to fit your preferences, or a dietary need, or just what's already in your pantry.
- Make it vegan: Use two flax eggs by mixing 2 tablespoons of flaxseed with 6 tablespoons of water then let it rest in the fridge for 15 minutes before using it in the recipe. Please note i haven't tested this, but i do think it will work! Plus it adds even more fiber!
- Add peanut butter: Include some healthy fats by mixing ⅓ cup of peanut butter into the batter. Our favorite brand is Wild Friends! Peanut butter and banana are the best combo.
- Omit the chocolate chunks: While they do add so much delicious flavor, you can simply leave them out if you don't want them.
- Add blueberries: Instead of chocolate chips, you can stir in 1 cup of fresh blueberries before baking and it's so good.
- Turn them into banana baked oatmeal cups: Instead of putting the batter into a square baking dish, divide it evenly into muffin tins sprayed with nonstick spray. Bake for 20-25 minutes.
Storage and Freezer Instructions
Fridge: allow to cool completely then cut into squares and store in a large airtight container or store in individual bags/containers for on-the-go.
Freezer: allow to cool completely then place in an even layer on a sheet pan to freeze. Once solid, transfer to a storage bag or container to save space. Thaw overnight in the fridge and warm in the microwave.
How to Serve Banana Baked Oatmeal
- Top it with fresh fruit (like berries into bananas) or jam
- Spread peanut butter on top for a little extra healthy fats
- Leave it plain and simple!
- Enjoy it with a cup of pumpkin spice bulletproof coffee.
- Have it as a dessert with a dollop of vanilla ice cream on top.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Gluten-Free Breakfast Recipes
Get inspired to start the day on a filling and healthy note with these gluten-free breakfast recipes. You'll find oatmeals, smoothies, savory meals with eggs and so much more.
If you love this delicious banana baked oatmeal as an alternative to the traditional bowl of oatmeal, be sure to try these blueberry oatmeal bars to add to the rotation.
If you have extra oats and want something a little different, these peanut butter protein bars are perfect for grabbing on the go.
And if you’re in the mood for a fall recipe, try these gluten-free pumpkin muffins, apple cinnamon oatmeal breakfast cookies, healthy apple cinnamon granola bars, or pumpkin spice energy bars. Really, I’d eat these any time of year, though.
Chocolate Chip Banana Baked Oatmeal
Ingredients
- 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 pure maple syrup
- 1 teaspoon vanilla extract
- 2 ¼ 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
Instructions
- 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, 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.
SMTP and Email Deliverability says
Can anyone able to recommend cheap Gas Central Heating Business Sales Leads? Thank you 🙂
Andrew Kipfer says
How many calories are in this recipe?
Molly Thompson says
Hey Andrew! There are 178 calories in one serving. I just updated the post to include all nutrition info:)
Holly says
Sooo good! Reminds me of banana bread! We opted for adding peanut butter and I we only had mini chocolate chips(left from monster cookies) love it and definitely will make it again! Thank you!
Molly Thompson says
Ohhh adding peanut butter sounds so good! Great idea, Holly!
Jennifer says
Delicious! Thank you for the recipe. I am not a fan of maple syrup, so I used honey and it turned out great. I look forward to trying it with peanut butter next time I make it!