Quick Summary
Chocolate Banana Baked Oatmeal- If you like my Chocolate Banana Bread, you will love this easy baked oatmeal too! It tastes just like my famous banana bread. Make a pan and enjoy all week! It’s great for breakfast, a snack, or even dessert!
I am on a major baked oatmeal kick. It’s easy to make, cozy, comforting, and delicious! Plus, it’s perfect for meal prepping.
A few of my favorites include: classic baked oatmeal, blueberry maple, peanut butter banana, and apple cinnamon. Another favorite is my chocolate zucchini baked oatmeal which tastes like my chocolate zucchini bread.
Well, I decided we needed a chocolate banana version that tastes like my famous chocolate banana bread, which is the ULTIMATE banana bread recipe. If you haven’t tried it, you MUST!
And you MUST try this Chocolate Banana Baked Oatmeal because it will remind you of the decadent banana bread BUT it’s healthy enough to eat for breakfast.
If chocolate for breakfast isn’t your thing, you can enjoy it for a snack or dessert. It’s good anytime of the day! I love having a pan in the fridge so I can reheat it whenever. I will also take a spoon right to the pan and eat it cold. It’s that good!
Table of Contents
Ingredients
- Oats– I recommend using old fashioned oats over quick oats. If you need the oatmeal to be gluten-free, use gluten-free oats.
- Cocoa– you can use Dutch processed or regular unsweetened cocoa powder.
- Baking powder
- Salt
- Milk– I use unsweetened vanilla almond milk, but use your favorite milk.
- Bananas– use ripe, brown bananas, the browner the better! Mash them up with a fork, you will need 1 cup.
- Pure maple syrup– to sweeten the oatmeal a little.
- Coconut oil– melted and cooled. If you don’t want to use coconut oil, avocado oil works well too.
- Eggs– use large eggs. If you need the recipe to be vegan, you can use flax eggs.
- Vanilla Extract
- Chocolate chips– I like semi-sweet or dark. I stir in a small handful and sprinkle some on top!
How to Make Chocolate Banana Baked Oatmeal
*Scroll down to the recipe card for full recipe with ingredients and instructions.*
- Preheat the oven and grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
- In a medium bowl, combine the milk, mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.
- Add the milk mixture to oat mixture and stir until combined. Stir in the chocolate chips.
- Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.
- Remove from the oven and sprinkle with flaky sea salt, if desired. Cool for 5 minutes before serving. Spoon into a bowl and enjoy!
Topping Ideas
The baked oatmeal doesn’t really need any toppings because it is perfect as is, but if you want to go all out, here are some ideas.
- Fresh slices of banana
- Berries
- Drizzle of pure maple syrup
- Dollop of whipped cream or yogurt
- Drizzle of creamy peanut butter
How to Store & Reheat
This is a great meal prep recipe because it can be made in advance. You are going to want to have a pan in the fridge at all times.
Keep the baked oatmeal covered tightly in the refrigerator for up to 1 week. Reheat in the microwave for 20-30 seconds and enjoy!
You can freeze the oatmeal too! I like to cut the bake oatmeal into squares and store individual servings in a freezer bag or container.
More Baked Oatmeal Recipes
- Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Blueberry Maple Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Chocolate Zucchini Baked Oatmeal
- Baked Peach Almond Oatmeal
Chocolate Banana Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- 1/4 cup cocoa powder, Dutch processed or unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
- 1 cup mashed ripe bananas
- 1/4 cup pure maple syrup
- 1 tablespoon coconut oil, melted and cooled
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup chocolate chips, plus extra for sprinkling on top
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
- In a medium bowl, combine the milk, mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.
- Add the milk mixture to oat mixture and stir until combined. Stir in the chocolate chips.
- Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.
- Remove from the oven and sprinkle with flaky sea salt, if desired. Cool for 5 minutes before serving. Spoon into a bowl and enjoy!
Nutrition
Have you tried this recipe?
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As soon as I saw this posted, I knew it would be our Saturday morning breakfast! It’s perfection. So yummy. If you are a fan of her double chocolate banana bread, you will love this. Thank you, Maria!
I’m thrilled you loved it.
This is delicious! Thanks very much!
what can you use in place of the coconut oil?
Any oil will work or melted butter.
Made it this morning for breakfast and it turned out beautifully so flavorful- even with a sprinkle of chocolate chips it feels like a snack instead of a breakfast.
These make an excellent breakfast or snack while traveling.
Do you think I could substitute chocolate protein powder for the cocoa? Or even just reduce the cocoa if I wanted to add protein powder?
You can add a scoop of protein. Maybe add a little extra milk.
Loved it! Cut the maple syrup to 2 Tbsp and only added a handful of chocolate chips to make it a bit healthier, still tastes delicious.
So glad you loved it!
What would be a good substitute for the salt flakes? Would regular sea salt be ok?
You can leave them off! Regular salt will be too salty!
Do you think they will be good if they stay outside for 1-2 days without refrigeration? Thank you!
I recommend storing in the fridge.