Banana Chocolate Chip Baked Oatmeal
Banana Chocolate Chip Baked 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.
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
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Preheat oven at 350 degrees F. Line an 8x8 baking dish or baking pan with parchment paper; leaving enough paper sticking out on the sides.
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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.
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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.
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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.
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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.
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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.