Baked Banana Chocolate Chip Oatmeal
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Baked Banana-Chocolate Chip Oatmeal makes for a warm, comforting, nutrient-dense breakfast or snack. Made with ripe bananas, old fashioned oats, tahini, dark chocolate morsels, and more. Enjoy as is or in a bowl with some milk.
Baked Banana-Chocolate Chip Oatmeal
Baked Banana-Chocolate Chip Oatmeal makes for a warm and comforting breakfast or even a filling snack. This recipe is nutrient-dense and perfect to start the day as it is rich in protein, fiber and complex carbs. It will provide you with the energy you need to take on the day; or to have as a quick pick-me up snack.
Baked oatmeal is great for meal prepping as it can be made ahead. Keep refrigerated and serve as you needed throughout the week. You can have baked oatmeal as is or in a bowl with some milk; which is my personal favorite way to have baked oatmeal. Which ever way you decide to have it is delicious; so soft and moist with a nutty crunch!
What is Baked Oatmeal?
Baked oatmeal is simply oatmeal that is cooked in the oven rather than on the stovetop. Oats, milk (of choice), spices, fruit, nuts, (and any other ingredients you usually like to put in your oatmeal), are all mixed with eggs and coconut oil to bake it. The result is a delicious, hearty, and nutritious breakfast.
What you need to make this Baked Banana-Chocolate Chip Oatmeal:
Ingredients:
- Ripe Bananas
- Eggs
- Tahini
- Maple Syrup
- Coconut Oil
- Cinnamon
- Nutmeg
- Pink Sea Salt
- Vanilla Extract
- Rolled Oats (GF)
- Baking Powder
- Chocolare Morsels
- Chopped Raw Walnuts
Gadgets:
- 8×8 Baking Pan or Dish
- Whisk
- Spatula
- Parchment Paper
How to make Baked Banana-Chocolate Chip Oatmeal:
- Step 1– Preheat oven at 350 degrees F. Line an 8×8 baking dish or baking pan with parchment paper; leaving enough paper sticking out on the sides.
- Step 2– In a large mixing bowl, mash bananas; crack eggs in; then add tahini, coconut oil, maple syrup, cinnamon, nutmeg, pink salt and vanilla extract. Whisk together making sure all ingredients are well combined.
- Step 3– Fold in oats and sprinkle baking powder. I like to use a spatula to mix the oats into the rest of the ingredients. It allows to work the oats into the mixture easier and to make sure the oats are well coated. Pour almond milk and stir until well combined. Fold in chocolate morsels and raw walnuts.
- Step 4– Pour mixture into prepped baking pan making sure all sides have even amounts of the oatmeal mixture. Slice additional banana and garnish oatmeal with it. Sprinkle more chocolate morsels and chopped raw walnuts over oatmeal for garnish too. Bake oatemal for 35 minutes.
- Step 5– Remove baked oatmeal from oven and allow it to cool-off for at least 10 minutes. Use the part of the parchment paper that is sticking out to pull baked oatmeal out of pan. Slice into 9 even squares or as big or small as you’d like them. You can also scoop out the oatmeal with a spoon. Serve in a bowl with milk if you wish or have as is.
- Step 6– Serve baked oatmeal immediately. Allow any leftover oatmeal to completely cool-off and store in the fridge in an airtight container for up to 5 days.
Tips and Substitutions:
- Use the right size dish for this recipe- This will guarantee that the oatmeal will get baked thoroughly in the said time.
- Not a fan of Tahini or don’t have any?- Use unsalted-creamy peanut butter or almond butter instead.
- No coconut oil?- Replace with olive oil or unsalted butter.
- No maple syrup?- Honey is a great substitute.
- Line baking pan with parchment paper- This will prevent oatmeal from sticking to the bottom. Also, leave enough paper sticking out on the sides. This will then make it a lot easier to pull oatmeal out of pan once it’s baked.
Meal prepping it:
Baked oatmeal is perfect for meal prep. It can be prepped and baked ahead of time. Keep refrigerated for up to 5 days for a ready-to-go breakfast.
How to store Baked Oatmeal:
Place your baked oatmeal in an airtight container. This will help it remain fresh even after a few days. It can be reheated in the microwave if you’re taking this to work. However, if you can use the oven to reheat it, this is the best option. Reheat in oven for 8-10 minutes at 350 degrees F.
Did you like this Baked Banana-Chocolate Chip Oatmeal recipe? You may also like these other oats recipes:
- Baked Apple-Pecan Oatmeal
- Baked Apple-Cinnamon Oatmeal Cups
- How to Make Oatmeal
- Healthy Breakfast Cookies
- Gluten-Free “Caramel” Apple Granola
- PB&J Oatmeal Cups with Homemade Strawberry Chia Jam
- Gluten-Free Vegan Quinoa Granola
Baked Banana-Chocolate Chip Oatmeal
Ingredients
- 2 ripe bananas (plus 1 for garnish- optional)
- 2 eggs
- 1/3 cup tahini
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp pink sea salt
- 1 tsp vanilla extract
- 3 cups rolled oats (GF)
- 1 tsp baking powder
- 1 cup unsweetened almond milk
- 1/2 cup chocolate morsels (plus more for garnish)
- 1/2 cup chopped raw walnuts (plus more for garnish)
Instructions
Preheat oven at 350 degrees F. Line an 8×8 baking dish or baking pan with parchment paper; leaving enough paper sticking out on the sides.
In a large mixing bowl, mash bananas; crack eggs in; then add tahini, coconut oil, maple syrup, cinnamon, nutmeg, pink salt and vanilla extract. Whisk together making sure all ingredients are well combined.
Fold in oats and sprinkle baking powder. I like to use a spatula to mix the oats into the rest of the ingredients. It allows to work the oats into the mixture easier and to make sure the oats are well coated. Pour almond milk and stir until well combined. Fold in chocolate morsels and raw walnuts.
Pour mixture into prepped baking pan making sure all sides have even amounts of the oatmeal mixture. Slice additional banana and garnish oatmeal with it. Sprinkle more chocolate morsels and chopped raw walnuts over oatmeal for garnish too. Bake oatemal for 35 minutes.
Remove baked oatmeal from oven and allow it to cool-off for at least 10 minutes. Use the part of the parchment paper that is sticking out to pull baked oatmeal out of pan. Slice into 9 even squares or as big or small as you'd like them. You can also scoop out the oatmeal with a spoon. Serve in a bowl with milk if you wish or have as is.
Serve baked oatmeal immediately. Allow any leftover oatmeal to completely cool-off and store in the fridge in an airtight container for up to 5 days.
Recipe Notes
Tips and Substitutions:
- Use the right size dish for this recipe- This will guarantee that the oatmeal will get baked thoroughly in the said time.
- Not a fan of Tahini or don’t have any?- Use unsalted-creamy peanut butter or almond butter instead.
- No coconut oil?- Replace with olive oil or unsalted butter.
- No maple syrup?- Honey is a great substitute.
- Line baking pan with parchment paper- This will prevent oatmeal from sticking to the bottom. Also, leave enough paper sticking out on the sides. This will then make it a lot easier to pull oatmeal out of pan once it’s baked.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
