This chocolate banana baked oatmeal is a moist, fluffy, and delicious breakfast! It’s vegan, gluten-free, oil-free, and contains no refined sugar. The exterior is nice and crispy, while the interior is soft and tender. Top it with sliced banana, chocolate chips, and a drizzle of maple syrup!
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 + 1/2 cups mashed ripe banana
- 1 + 1/4 cup plant-based milk
- 1/3 cup cocoa powder or cacao powder
- 1/4 cup nut butter (such as peanut or almond)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 2 tsp baking powder
- 1 banana, sliced
- 1/4 cup chocolate chips
- Prepare the flax eggs by combining ground flaxseed and water in a small bowl. Mix together, then set aside for 10 minutes to thicken.
- Preheat the oven to 375 degrees F. Lightly oil an 8×8-inch baking dish or line it with parchment paper.
- Mash the ripe bananas in a large bowl until nearly smooth. Add flax eggs, plant-based milk, cocoa powder, nut butter, maple syrup, vanilla extract, cinnamon, and salt. Mix together. Add rolled oats and baking powder. Mix together until evenly combined.
- Transfer mixture to the baking dish. Add sliced banana, chocolate chips, or any toppings of your choosing. Bake for 40 minutes. After, remove from the oven and allow it to cool for 5-10 minutes.
- Slice the baked oatmeal and serve. Add toppings, such as peanut butter and a drizzle of maple syrup. Enjoy!
- Store leftovers in a sealed container inside the refrigerator. Baked oatmeal will keep for up to 4 days. Reheat in the microwave or oven.
- This post was originally published on October 4th, 2019. The recipe was updated on October 11th, 2020.
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
Keywords: chocolate banana baked oatmeal, chocolate baked oatmeal, vegan baked oatmeal