This chocolate banana baked oatmeal is a delicious breakfast treat! It’s moist, fluffy, and naturally sweetened. It tastes rich & chocolatey but contains healthy ingredients like rolled oats and raw cacao. The recipe is also vegan, gluten-free, and only requires one bowl to make.
One of the first things to know about me is that I’m pretty much a chocoholic. Yep, I’ll admit it. If a Chocoholics Anonymous group existed, I would happily sign myself up. Because of my incessant desire for all things chocolatey, I love to find new (and healthier!) ways to enjoy it.
So, today I am bringing you this chocolate banana baked oatmeal. It’s a guilt-free way to get your chocolate fix and, because it’s filled with wholesome ingredients, you can enjoy it first thing in the morning. Mmmmmmmm. Let’s do this!
This baked oatmeal is:
- Moist & fluffy
- Naturally sweetened
- Wholesome & hearty
- Rich & chocolatey
- Meal prep friendly
- Perfect for on-the-go breakfast
- Vegan & gluten-free
How to Make Chocolate Banana Baked Oatmeal
Making baked oatmeal is super simple! It requires just one bowl and easy-to-follow steps. Also, it’s great for meal prep. You can store it in the refrigerator and then grab a slice to reheat – in the microwave or oven – in the morning. Let’s take a look at the steps involved in making this recipe:
- Preheat the oven to 375 degrees F and prepare an 8×8-inch baking dish with oil or parchment paper.
- Mash the ripe bananas in a large bowl. Add cacao powder, maple syrup, melted coconut oil, vanilla, and salt. Mix to combine. Add almond milk and mix again. Add rolled oats and baking powder, mixing the ingredients together once more.
- Pour mixture into the baking dish. Use a spatula to evenly smooth it across the dish. Add desired toppings such as sliced banana and mini vegan chocolate chips.
- Bake for 35-40 minutes, or until the edges are crispy but the center is moist and springy.
- Cool the baked oatmeal for 10 minutes before slicing and serving. Serve with your favorite toppings (see recommendations below).
- Ripe bananas are a necessity. But, how do you know if bananas are ripe? The answer is easy. You’ll know your bananas are ripe when the peel is yellow with small brown specks all across it. A ripe banana will be sweet and soft, making it perfect for mashing in baked oatmeal. Plus, ripe bananas are easier to digest and the concentration of antioxidants increases as they ripen.
- You may substitute the cacao powder with cocoa or carob powder instead.
- Add your favorite toppings! Feel free to add your favorite toppings prior to baking, and before serving, this oatmeal.
- A few topping ideas to add before baking the oatmeal: sliced banana, vegan dark chocolate chips, coconut flakes, and chopped walnuts.
- When serving the oatmeal: I recommend drizzling peanut butter, almond butter, or this mixed nut butter on top of your slice. Also, I love adding more sliced banana. Some other options include shredded coconut, hemp seeds, non-dairy yogurt, and fresh berries.
- Store leftovers in the refrigerator. To reheat the oatmeal, warm it in the microwave or inside an oven at 350 degrees F.
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This chocolate banana baked oatmeal is a fluffy, moist, and delicious breakfast treat! It’s vegan, gluten-free, and made with just one bowl. Enjoy with sliced banana and chocolate chips on top.
- 4 small ripe bananas, mashed (~1.5 rounded cups)
- 1/3 cup cacao powder
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil*
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 + 1/2 cup non-dairy milk (such as almond)
- 3 cups rolled oats
- 2 tsp baking powder
- Preheat oven to 375 degrees F. Prepare an 8×8-inch baking dish by lightly greasing it with oil or lining it with parchment paper.
- Mash ripe bananas in a large bowl until nearly smooth. Add cacao powder, maple syrup, melted coconut oil, vanilla, and salt. Mix together. Add almond milk and mix together again. Add in rolled oats and baking powder, mixing ingredients together once more.
- Pour mixture into the baking dish. Use a spatula to evenly smooth it across the dish. Add toppings such as sliced banana and chocolate chips.
- Bake for 35-40 minutes, or until the edges are crispy and the center is moist and springy.
- Remove baked oatmeal from the oven and allow to cool for 10 minutes. Slice and serve with additional toppings such as nut butter and sliced banana.
*Heat a spoonful of coconut oil in the microwave for 30 seconds to melt. Then, measure 1 tbsp and proceed with the recipe.
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