Who doesn’t want to start the day with some delicious chocolate banana baked oats? They’re even tastier than breakfast cereal, and packed with nutrients too! One batch will make enough breakfast for the entire family, or you can meal prep for those busy mornings. You just need to mix together some simple ingredients and bake! {Gluten-free & Vegetarian}
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Healthy Chocolate Baked Oats Recipe
Similar to this Peanut Butter Banana Baked Oatmeal, this chocolate banana baked oats recipe is one of my all-time favourites. It’s so easy to make, yet they’re super filling! They’re a fantastic way to start the day and are especially perfect for brunch or a special occasion.
Serve the chocolate oats as is or along with your favourite source of protein, like some scrambled eggs or Greek yogurt, and some fresh fruit for a complete meal!
If you’re a fan of anything chocolate banana, you’ll also love these Chocolate Banana Protein Pancakes!
What is Baked Oatmeal?
Baked oatmeal is easily one of the best ways to enjoy oats. After combining your oats with milk, egg, and other ingredients, you then bake the oat mixture in the oven. It takes on a cake-like texture, which is such a nice change from the soft texture of regular oatmeal.
This chocolate baked oatmeal has a rich chocolate flavour, yet is only sweetened with ripe bananas and a little maple syrup. There are infinite variations on baked oats, but you should definitely add these baked oats to your weekend breakfast rotation!
Why We Love This Recipe
- Quick: After you combine the ingredients together, pop the whole pan in the oven! It just takes a few minutes of prep, and you’ll have a healthy breakfast in no time.
- Delicious: This chocolate baked oatmeal recipe has all the best ingredients: bananas, chocolate, and peanut butter. These classic flavours totally transform oats into something scrumptious!
- Family favourite: Everyone in the family will gobble up their breakfast when it tastes like chocolate. Plus, you can feed a crowd with just one pan!
Ingredient Notes
- Overripe bananas: Just like banana bread, ripe bananas add the perfect moisture and sweetness to these banana chocolate baked oats.
- Large egg: You’ll need one egg to bind the oats together and get a little rise.
- Peanut butter: Use your favorite nut butter, like peanut or almond butter, to make this recipe more filling.
- Maple syrup: This is the main sweetener for this chocolate baked oatmeal recipe. Since unsweetened cocoa can be a little bland, this really highlights the chocolate flavour.
- Vanilla extract: Vanilla will add a lovely scent and flavour to this breakfast bake!
- Milk: The type of milk doesn’t matter for this recipe, so feel free to use cow’s milk, oat milk, coconut milk, or your favorite non-dairy milk.
- Oats: You can use any type of oats, like quick oats or old fashioned oats, for this easy baked oatmeal recipe.
- Unsweetened cocoa power: This is just one of the types of chocolate in this chocolate peanut butter baked oats and it gets cocoa in every bite.
- Baking powder: Baking powder helps these oats rise and bake with a cake-like texture.
- Salt: This will draw out the sweetness and help you taste all the flavors in this nutritious breakfast recipe.
- Chocolate chips: I typically use dark chocolate chips, but you can choose low sugar or sugar-free chocolate chips if preferred. Save some to sprinkle on top too.
How to Make Baked Oats – Step-by-Step Instructions
- Preheat the oven to 350 degrees F. Spray an 11×7 inch rectangular baking dish with cooking spray.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in the egg, peanut butter, maple syrup, and milk until combined.
- Add in the oats, cocoa powder, baking powder and salt. Stir until combined. Fold in the chocolate chips until evenly distributed.
- Pour mixture into the prepared baking dish. Sprinkle with a few additional chocolate chips, if desired.
- Bake for 40 minutes. Allow baked oats to sit for at least 30 minutes before cutting into slices. Drizzle with additional peanut butter, if desired. Serve and enjoy!
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Baked Oatmeal:
- This baked oatmeal is lightly sweetened with banana, a bit of maple syrup and chocolate chips. If you prefer a sweeter oatmeal, you can add a bit of additional maple syrup. If you do choose to use the maple syrup, you may need to increase the baking time slightly.
- To further enhance the sweetness, I suggest using overripe bananas (the brown spotty kind) to maximize the flavour and level of sweetness.
- You can use either an 9×9 inch square or 11×7 inch rectangular baking dish for the purpose of this recipe. I’ve made these banana chocolate baked oats in each of these types of baking dishes and it turned out equally good each time.
- Allow the oatmeal bake to cool for at least 30 minutes before cutting it and removing it from the baking dish to allow it to firm up a bit. If it’s too warm when you cut it, it will have a softer consistency.
- To make the baked oatmeal easier to remove from pan, you can also line the baking dish with parchment paper and use it as a sling to transfer the baked oatmeal to a cutting board to cut into slices.
Recipe FAQs
If your baked oats are soggy, you either added too much liquid or haven’t cooked them long enough. Be sure to follow the measurements in the recipe card specifically, and don’t remove the oats until the centre of the baked oats is fully cooked. You can use a toothpick to check, just like with cakes.
Absolutely! Baked oats are a great source of fibre, which is great for your digestive system and will help keep you full. Just like regular oats, you can either make your baked oats healthy or turn them into a sugar-laden dessert. This chocolate baked oatmeal recipe will be more satisfying if you enjoy it with some protein, which can also help regulate your blood sugar.
This baked oatmeal recipe already contains 9 grams of protein per serving, but you can easily make your oatmeal a complete protein by adding a high protein side, topping, or ingredient. For example, a scoop of protein powder will both sweeten your oatmeal and add a significant amount of protein. Or, consider serving your oatmeal with a side of eggs, yogurt, cottage cheese, or nuts. All of these will help fill you up and give you energy for your day.
Storage Guidelines
In the fridge: Store leftover baked oats in an airtight container in the fridge for 3-5 days. To reheat, microwave for 1-2 minutes.
In the freezer: Allow your leftover baked oats to cool completely, then chill in the fridge. Wrap the pieces in plastic wrap, then store them in a freezer-safe bag in the freezer for 1-3 months. To serve, thaw a slice overnight in the fridge, then reheat following the instructions above.
Optional Add-Ins
Baked oats are so easy to adapt! You can easily add any of these ingredients to this chocolate baked oatmeal for more nutrients, protein, or fibre.
- Ground flaxseeds
- Chia seeds
- Hemp hearts
- Chocolate or vanilla protein powder
- Pumpkin puree or applesauce (instead of banana)
- Chopped nuts
What to Serve with Baked Oatmeal
I love to serve baked oatmeal with some Greek yogurt and fresh berries for a delicious, filling breakfast. Some other great high protein side dishes include:
- Crustless Mini Quiche Recipe
- Oven Baked Eggs
- Scrambled Eggs Without Milk
- Mini Egg Bites
- Fruit-on-the-Bottom Yogurt
Recipe Variations
- To make vegan: Use plant-based milk and a flax egg for a pan of vegan chocolate baked oatmeal.
- For chocolate protein baked oatmeal: Replace the cocoa powder with chocolate protein powder. You can also remove the maple syrup, as the powder will already be sweetened.
- Individual servings: Try baking this oatmeal in a muffin tin for individual servings on the go. Be sure to reduce the baking time and remove the pan when a toothpick in the middle comes out clean.
More Delicious Oatmeal Recipes
- Vanilla Protein Powder Overnight Oats
- Blueberry Almond Baked Oatmeal
- Healthy Apple Cinnamon Baked Oatmeal
- Healthy Oatmeal Breakfast Bars
- Healthy Carrot Cake Baked Oatmeal
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Chocolate Banana Baked Oats
Ingredients
- 2 large overripe bananas (mine weighed 234 grams without the peel)
- 1 large egg
- 1/3 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups milk of choice
- 2 cups rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chocolate chips plus extra for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Spray an 11×7 inch rectangular baking dish with cooking spray.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the egg, peanut butter, maple syrup, and milk until combined.
- Add in the oats, cocoa powder, baking powder and salt. Stir until combined.
- Fold in the chocolate chips until evenly distributed.
- Pour mixture into the prepared baking dish. Sprinkle with a few additional chocolate chips, if desired.
- Bake for 40 minutes. Allow baked oats to sit for at least 30 minutes before cutting into slices. Drizzle with additional peanut butter, if desired. Serve and enjoy!
Notes
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- This baked oatmeal is lightly sweetened with banana, a bit of maple syrup and chocolate chips. If you prefer a sweeter oatmeal, you can add a bit of additional maple syrup. If you do choose to use the maple syrup, you may need to increase the baking time slightly.
-
- To further enhance the sweetness, I suggest using overripe bananas (the brown spotty kind) to maximize the flavour and level of sweetness.
-
- You can use either an 9×9 inch square or 11×7 inch rectangular baking dish for the purpose of this recipe. I’ve made these baked oats in each of these types of baking dishes and it turned out equally good each time.
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- Allow the oatmeal bake to cool for at least 30 minutes before cutting it and removing it from the baking dish to allow it to firm up a bit. If it’s too warm when you cut it, it will have a softer consistency.
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- To make the baked oatmeal easier to remove from pan, you can also line the baking dish with parchment paper and use it as a sling to transfer the baked oatmeal to a cutting board to cut into slices.
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