Chocolate Banana Baked Oatmeal Recipe

If you’re anything like me, breakfast should feel like a warm hug—and this Chocolate Banana Baked Oatmeal Recipe absolutely delivers. Packed with wholesome oats, ripe bananas, and a rich chocolatey twist, it’s one of those mornings you actually look forward to waking up to. Whether you want a cozy start to your day or a decadent snack that doesn’t derail your healthy habits, this baked oatmeal recipe is fan-freaking-tastic, easy to make, and oh-so-satisfying.

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Ingredients You’ll Need

The magic of this Chocolate Banana Baked Oatmeal Recipe comes from balancing simple, wholesome ingredients that all play nicely together. Feel free to swap in your favorite non-dairy milk or chocolate to customize the flavor exactly how you like it.

• Non-stick cooking spray: Essential for easy cleanup and making sure your oatmeal doesn’t stick to the pan.
• Very ripe bananas: The riper, the better—these add natural sweetness and moisture.
• Old-fashioned rolled oats: They provide the perfect chewy texture and hold up well in the oven.
• Unsweetened cocoa powder: This gives it a deep chocolate flavor without added sugar.
• Chia seeds: They help thicken the oatmeal and add some nutritious omega-3s.
• Espresso powder (optional): A secret weapon that boosts the chocolate’s richness without making it taste like coffee.
• Baking powder: Helps the baked oatmeal puff up just right.
• Kosher salt: Balances out the sweetness and enhances flavor.
• Unsweetened almond milk: You can use any milk you like; almond milk keeps it light.
• Creamy peanut butter: Adds a lovely richness and subtle nuttiness that pairs perfectly with chocolate and banana.
• Pure maple syrup: For gently sweetening the dish with a natural touch.
• Vanilla extract: Makes all the flavors pop.
• Vegan semi-sweet chocolate chips or chopped vegan chocolate: Half goes inside the batter and half on top for melty, fudgy bites.
• Flaky sea salt (optional): The finishing touch that creates a delightful sweet-salty contrast.

Variations

I love how forgiving this recipe is, so feel free to make it your own. Over time, I’ve tried a few tweaks, and I encourage you to experiment too—it’s how you find your favorite spin on this classic.

• Nut Butter Swap: I’ve swapped peanut butter for almond butter or sunflower seed butter when I want a different flavor or to accommodate allergies, and it works beautifully every time.
• Add Fresh Fruit: Toss in fresh raspberries or sliced strawberries right before baking for a fruity pop.
• Make it Gluten-Free: Use certified gluten-free oats to keep it safe for gluten sensitivities without changing the texture.
• Boost Protein: Stir in a scoop of your favorite plant-based protein powder to make it a powerhouse breakfast.

How to Make Chocolate Banana Baked Oatmeal Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 375°F, so it’s nice and hot when your mixture is ready. Coat an 8×8-inch baking pan with non-stick cooking spray—that’s key for easy removal later—and set it aside. I learned the hard way that skipping the spray means some oatmeal gets stuck stubbornly, and nobody has time for scrubbing.

Step 2: Mash the Bananas

Grab two very ripe medium bananas and mash them up with a fork in a large bowl until smooth—you’ll want about one cup of mashed banana. The riper, the sweeter, so if your bananas have brown spots, use those! This natural sweetness forms the backbone of the recipe and keeps it moist.

Step 3: Mix All the Dry Ingredients

To your mashed bananas, add the oats, cocoa powder, chia seeds, espresso powder (if you’re using it), baking powder, and kosher salt. I like to stir everything gently with a rubber spatula just until all the oats and powders are well combined. Don’t overmix here—just enough so everything is evenly distributed.

Step 4: Add the Wet Ingredients

Next, pour in your unsweetened almond milk, dollop in the creamy peanut butter, drizzle the maple syrup, and splash in the vanilla extract. Stir it all together until smooth and combined. This is where your batter gets luscious and rich, thanks to the peanut butter and maple syrup working their magic.

Step 5: Fold in the Chocolate and Prepare to Bake

Chop or measure out your vegan chocolate chips—half will go into the batter, and the other half will sprinkle on top. Fold the first half gently into the mixture to get pockets of melty chocolate inside. Then scrape the batter evenly into your prepared pan, smoothing the top with your spatula. Scatter the remaining chocolate chips or chunks on top. This way, you get those gooey bites in every slice.

Step 6: Bake It Just Right

Bake for 30 to 35 minutes, until the oatmeal looks puffed, the edges pull away from the pan, and a toothpick inserted near the center comes out with only a few moist crumbs. Don’t overbake—this dish is meant to be creamy and tender inside. When you take it out, let it cool on the counter for 10 minutes before serving.

How to Serve Chocolate Banana Baked Oatmeal Recipe

Garnishes

I love sprinkling a little flaky sea salt on top—it adds a magical contrast that makes the chocolate and banana flavors pop even more. Sometimes I add sliced bananas or a handful of toasted nuts for extra texture and flair. A drizzle of almond or peanut butter on top is heavenly, too.

Side Dishes

This baked oatmeal stands beautifully on its own, but if I’m serving it for brunch, I like to pair it with fresh fruit salad or a dollop of coconut yogurt to add some creaminess. A hot cup of coffee or chai latte on the side completes the experience for me.

Creative Ways to Present

For a special occasion, I sometimes bake it in muffin tins instead of a pan, turning it into grab-and-go chocolate banana oatmeal cups. They’re perfect for brunch parties and easy to serve. Another favorite is layering warmed baked oatmeal with yogurt and berries in parfait glasses for when guests come over.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It usually keeps well for up to 4 days. When I reheat, I add a splash of almond milk to keep it creamy and prevent drying out.

Freezing

I freeze leftover portions wrapped tightly in plastic wrap and placed in a freezer bag. This way, you can grab individual servings and thaw them overnight in the fridge or pop them straight into the microwave for a quick warm-up. It’s great for busy mornings or meal prep.

Reheating

To reheat, I place a portion in a microwave-safe dish with a teaspoon of almond milk and cover loosely—then zap for 30 to 60 seconds depending on your microwave. Alternatively, gently warm it in a small saucepan over low heat, stirring occasionally until heated through.

FAQs

Final Thoughts

This Chocolate Banana Baked Oatmeal Recipe has truly become a staple in my kitchen—simple to throw together, wholesome, and deeply comforting with a chocolatey twist that makes mornings feel special. I love sharing it with friends or making a batch for my family to enjoy all week long. Trust me, once you try this, it’ll become your go-to breakfast or anytime treat, too. So go ahead, pull out those ripe bananas and get baking—you’ll thank yourself!

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