Chocolate Banana Baked Oatmeal Recipe

If you’re like me and always on the lookout for a wholesome, delicious breakfast that feels indulgent but fuels your day, then you’re going to adore this Chocolate Banana Baked Oatmeal Recipe. It’s warm, cozy, and just the right balance of sweet and chocolatey—a perfect way to start mornings or enjoy as a comforting snack. I love how effortless it is to throw together, and once you try it, you’ll find yourself coming back to this recipe again and again.

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Ingredients You’ll Need

This Chocolate Banana Baked Oatmeal Recipe brings together simple pantry staples that combine beautifully for a rich, satisfying flavor and creamy texture. When shopping, I always opt for very ripe bananas—they’re sweeter and give that lovely natural sweetness we all crave.

• Bananas: Use very ripe ones with lots of brown spots—they mash easily and naturally sweeten the dish.
• Old-fashioned rolled oats: They hold up better during baking and give that great chewy texture.
• Unsweetened cocoa powder: Adds deep chocolate flavor without extra sugar.
• Chia seeds: These boost nutrition and help thicken the oatmeal as it bakes.
• Espresso powder (optional): Not a coffee drinker? No worries—it just deepens the chocolate flavor if you’re up for it.
• Baking powder & kosher salt: To give the oatmeal a little lift and balance out the flavors.
• Unsweetened almond milk: You can substitute any plant-based milk or dairy milk you prefer.
• Creamy peanut butter: Adds richness and a subtle nutty note that pairs perfectly with banana and chocolate.
• Pure maple syrup: For gentle natural sweetness and a hint of that warm maple flavor.
• Vanilla extract: Always a must for rounding out the flavors.
• Vegan semi-sweet or bittersweet chocolate chips (or chopped chocolate): Pick your favorite for melty, gooey pockets of chocolate throughout.
• Non-stick cooking spray: To make sure your baked oatmeal releases easily from the pan.
• Flaky sea salt (optional): For sprinkling on top to highlight the chocolate and balance sweetness.

Variations

I truly believe a recipe shines when you make it your own, and this Chocolate Banana Baked Oatmeal Recipe is no exception. I often tweak it based on what I have around or my mood—feel free to get creative and make it your signature breakfast.

• Nut Butters Swap: I sometimes switch peanut butter for almond or cashew butter—it changes the flavor profile subtly but deliciously.
• Fruit Mix-ins: Adding fresh or frozen berries or chopped nuts can give a delightful crunch and fruity burst.
• Spices: Cinnamon, nutmeg, or even a pinch of chili powder add warmth and complexity if you want a little twist.
• Make it Protein-Packed: Stir in a scoop of your favorite plant-based protein powder for a breakfast that really keeps you full.
• Gluten-Free Option: Make sure to use certified gluten-free oats if you’re sensitive or cooking for someone who is.

How to Make Chocolate Banana Baked Oatmeal Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 375°F. I like to coat an 8×8-inch baking pan with non-stick cooking spray really well—that way, your oatmeal won’t stick and will come out cleanly once baked. Set that aside for now.

Step 2: Mash the Bananas

In a large mixing bowl, mash two very ripe bananas with a fork until smooth—you want about 1 cup of mashed banana. The riper, the sweeter and more flavorful your oatmeal will be, so don’t skip finding those bananas with lots of spots on the peel!

Step 3: Combine the Dry Ingredients

To your mashed bananas, add the oats, unsweetened cocoa powder, chia seeds, espresso powder if you’re using it, baking powder, and kosher salt. Stir with a rubber spatula to combine everything evenly—a uniform mix helps with the baking and flavors.

Step 4: Mix in the Wet Ingredients

Now add the almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir it all together until you get a thick, cohesive batter. It might feel a little dense—that’s perfect! Fold in half of your chocolate chips or chopped chocolate now, reserving the rest for topping.

Step 5: Bake It to Perfection

Pour and scrape the batter evenly into your prepared baking pan, spreading it out gently. Sprinkle the remaining chocolate pieces over the top. Bake for 30 to 35 minutes until the oatmeal is puffed up, set, and the edges start pulling away from the sides of your pan. Your kitchen is going to smell incredible!

Step 6: Cool, Serve, and Enjoy

Once baked, let the oatmeal cool on your countertop for about 10 minutes—that rest time lets it firm up just right. If you’re feeling fancy, sprinkle on some flaky sea salt to bring out all the chocolate’s richness. Serve it warm for a creamy scoop or at room temperature if you want it firmer and sliceable. Honestly, I enjoy it both ways!

How to Serve Chocolate Banana Baked Oatmeal Recipe

Garnishes

I love sprinkling a pinch of flaky sea salt right after baking—it just elevates the chocolate so beautifully. Sometimes, a little drizzle of extra maple syrup or a dollop of plant-based yogurt adds a creamy contrast that feels indulgent yet light.

Side Dishes

Pair this baked oatmeal with a simple fresh fruit salad or a cup of your favorite hot tea or coffee. If I’m serving it for brunch, I might add some roasted nuts or a side of sautéed greens for a savory balance.

Creative Ways to Present

For a special occasion, I sometimes bake this in individual ramekins so everyone gets their own personal chocolate banana oatmeal cake. Topped with fresh berries and a sprinkle of powdered sugar, it looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover baked oatmeal stores beautifully in an airtight container in the fridge for up to 4 days. I usually cut it into squares and layer them with parchment paper to keep them from sticking together—perfect for grab-and-go breakfasts.

Freezing

I’ve frozen this baked oatmeal several times with great success. Just wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. They keep well for up to 3 months and thaw quickly overnight in the fridge.

Reheating

To reheat, I pop a square into the microwave for about 30–45 seconds, depending on your appliance, or warm it in a 350°F oven for 10 minutes. It comes out creamy and soft, almost like freshly baked again!

FAQs

Final Thoughts

This Chocolate Banana Baked Oatmeal Recipe has become one of my kitchen staples—not only because it hits that perfect spot between nutritious and decadent, but also because it’s incredibly easy to customize and make your own. Whenever I make it, I’m reminded how simple ingredients can come together to create something truly special. If you haven’t given baked oatmeal a go before, please try this one—I promise you’ll love waking up to it as much as I do.

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