Healthy Chocolate Banana Baked Oats
Servings 8 servings
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}
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 11x7 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.
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- To further enhance the sweetness, I suggest using overripe bananas (the brown spotty kind) to maximize the flavour and level of sweetness.
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- You can use either an 9×9 inch square or 11x7 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.
Nutrition
Calories: 263kcalCarbohydrates: 39gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 23mgSodium: 162mgPotassium: 388mgFiber: 5gSugar: 18gVitamin A: 159IUVitamin C: 3mgCalcium: 134mgIron: 2mg
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