Upgrade up your morning meal with this delicious chocolate banana baked oatmeal! This is an easy make-ahead breakfast with wholesome ingredients like rolled oats, banana, eggs, and natural peanut butter.
This meal can easily be made dairy-free and gluten-free according to preferences by choosing ingredients that fit those needs. And as a bonus, it has minimal added sugar and can be meal prepped over the weekend!
Note: This recipe post was created and written by Kathleen Hickey, a dietetics student at Boston University. It has been reviewed by Chrissy Carroll, MPH, RD.
Why we love it
With 10 grams of protein and 7 grams of fiber per serving, chocolate banana baked oatmeal is a fueling and filling breakfast for each morning! Adding some extra peanut butter or Greek yogurt on top can boost the protein content if needed for your fitness goals.
Plus, it’s got plenty of magnesium and iron, which is great for an active lifestyle.
This recipe is perfect for making on Sunday and storing in the fridge to pull from throughout the week. It is best enjoyed on a plate with a fork, but if you’re in a real rush, you can throw it in a napkin and take it on the go – as long as you don’t mind a few crumbs! 😉
Ingredients
This recipe uses just ten simple ingredients – most of which you probably have on hand already! Here’s a photo of what you’ll need to make this recipe, along with selected ingredient notes below:
- Banana – It is best to use a very ripe banana with lots of brown spots for this recipe. A browning banana is sweeter and easier to mash for baked goods! (PS – if you’ve got a ton of browning bananas on the counter, be sure to check out our post with healthy banana snack recipes that you can make with the rest of ’em).
- Milk – You can use any milk that you prefer to make this recipe. If you want to keep this recipe dairy-free, oat milk is a great 1:1 alternative to regular milk, with a moderate amount of fat and texture and a neutral taste. You can also use almond or soy milk if that’s what you have. This recipe is very versatile.
- Oats – Dry rolled oats are best for this recipe. You can also use quick oats if that’s all you have on hand. Steel cut oats will not work for this recipe – they more textured and chewy, and require more liquid and longer cooking times. Rolled oats – which are softer and flaked for quicker cooking – are ideal for this recipe.
- Chocolate Chips – You can use any chocolate chips you’ve got on hand for this recipe, though I really love Enjoy Life Dark Chocolate Morsels (which also happen to be dairy-free if you need that).
Instructions
You’ll find full recipe instructions and amounts in the recipe card below, but here’s a helpful overview with photos. I love this recipe since it only requires one bowl and one baking dish!
As always, start by preheating your oven to 350 degrees Fahrenheit and greasing your baking dish.
Next, add the bananas to a bowl and mash them with a fork.
Add the honey, natural peanut butter, and eggs to the bowl, and whisk everything together. Then oat milk and whisk again.
Next, add the oats, cocoa powder, baking soda, and sea salt. Stir until everything is combined.
Go ahead and fold in the chocolate chips.
Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Recipe FAQ
Here are some common questions that may come up as you prepare this recipe:
Due to the high moisture content, chocolate banana baked oatmeal is best stored in an airtight container in the refrigerator for up to 5 days.
Yes, you can freeze baked oatmeal in individual portion sizes in an airtight container or zip-top bag. For best quality, use within 3 months. When ready to enjoy, simply reheat in the microwave until thawed and slightly warm.
Be sure to choose certified gluten free rolled oats and certified gluten free oat milk (or use another milk you prefer).
Feel free to top this chocolate banana baked oatmeal with some extra peanut butter or honey! You could also add some maple syrup, a banana, or berries for some extra sweetness, or some Greek yogurt for added protein!
More breakfast ideas using oats
Upgrade your average morning oatmeal with some of these ideas:
- Skillet apple oatmeal pancake
- Healthy pumpkin breakfast bars
- Peanut butter and jelly oatmeal
- Cranberry walnut overnight oats
- Or check out any of these 20 healthy overnight oat recipes!
I hope you enjoy this delicious recipe! It’s become one of my favorite meal prep breakfast recipes. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Chocolate Banana Baked Oatmeal
Ingredients
For the baked oatmeal:
- 2 large ripe bananas
- 4 large eggs
- ¼ cup natural peanut butter
- 2 tbsp honey
- 1 cup oat milk (or any preferred milk)
- 2 cups dry rolled oats
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup dark chocolate chips (use dairy-free if desired)
Optional for topping:
- Natural peanut butter
- Sliced bananas
- Honey
- Berries
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 11×7 or 10×12 baking dish with cooking spray or oil.
- In a large mixing bowl, add the ripe bananas and mash with a fork. Add the eggs, peanut butter, and honey, and whisk together. Add the oat milk and whisk again until well combined.
- Add the oats, cocoa powder, baking soda, and salt to bowl with the banana mixture. Stir until well combined. Fold in the chocolate chips.
- Pour the oatmeal mixture into the prepared dish. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for 15 minutes before serving. Enjoy slightly warm as-is, or with any toppings you prefer!
Notes
- Ripe bananas with brown spots work best for this recipe, as they are easier to mash and taste sweeter.
- Natural peanut butter is best for this recipe because of the drippier texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Nutrition
Share: If you tried this banana chocolate baked oatmeal, what did you think? What are your favorite make-ahead breakfasts?
About the Author:
Kathleen Hickey is a dietetics student currently completing her Master’s degree in Nutrition at Boston University. She will start her Dietetic Internship in the Fall of 2023 so that she will be eligible to take the CDR exam in 2024. She also holds a Bachelor’s degree in Dietetics from the University of New Hampshire in Durham.
Kathleen is passionate about nutrition, fitness, and incorporating balance into her life. She loves to go to the gym, try new workout classes, and take her dogs, Jaeger and Madigan out for long walks. Kathleen also believes in the beauty and enjoyment in cooking, eating out, and supporting a healthy relationship with food. She currently resides just north of Boston.
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I have been looking for more tasty but healthy breakfast options. This sounds amazing. I appreciate the step-by-step details to make cooking easy for me! Great recipe!
Awesome, so glad you will enjoy this for breakfast Jennifer! 🙂
I can’t wait to try this!
Hope you enjoy it Debbi! 🙂