Chocolate Banana Baked Oatmeal Recipe

If you’re on the hunt for a cozy, comforting breakfast that’s packed with chocolatey goodness and wholesome ingredients, you’re going to absolutely love this Chocolate Banana Baked Oatmeal Recipe. It’s one of those recipes that feels like a warm hug in the morning but also sneaks in all the good-for-you stuff like oats, bananas, and chia seeds. I’ve made this a dozen times, and every batch turns out irresistibly fudgy and satisfying. Trust me, once you try this, your regular oatmeal mornings will never be the same!

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Ingredients You’ll Need

Each ingredient works in harmony here: the ripe bananas naturally sweeten and keep things moist, while oats provide that hearty base. I’ve found using old-fashioned rolled oats gives the best texture—chewy yet soft.

• Non-stick cooking spray: Essential for a smooth release out of the pan, so your baked oatmeal comes out perfectly intact.
• Very ripe medium bananas: The riper, the better—they add natural sweetness and moisture that make this dish irresistibly tender.
• Old-fashioned rolled oats: These hold up well during baking and offer a lovely chewy texture.
• Unsweetened cocoa powder: Gives a deep chocolate flavor without any extra sweetness.
• Chia seeds: These little powerhouses help thicken the batter and add a bit of nutrition with omega-3s and fiber.
• Espresso powder (optional): Just a tablespoon amps up the chocolate notes without tasting like coffee.
• Baking powder: A key player to help this bake rise and get nice and fluffy.
• Kosher salt: Balances all the sweetness and enhances flavors.
• Unsweetened almond milk: I love using almond milk for a dairy-free, light touch, but you can swap in any milk you prefer.
• Creamy peanut butter: Adds richness and a subtle nutty flavor that pairs amazingly with chocolate and bananas.
• Pure maple syrup: Natural sweetness that compliments the bananas and chocolate without overpowering.
• Vanilla extract: A small splash brings all the flavors together beautifully.
• Vegan semi-sweet or bittersweet chocolate chips: Melting pockets of chocolate throughout the oatmeal is pure indulgence; I also like chopping a vegan chocolate bar as an alternative.
• Flaky sea salt (optional): Sprinkled on top just before serving, it adds a perfect salty contrast that makes every bite pop.

Variations

I love how this Chocolate Banana Baked Oatmeal Recipe lends itself to easy tweaks. You can make it your own by playing around with add-ins or adapting it to fit your diet—I’ve tried a few fun versions myself.

• Add nuts or seeds: I sometimes toss in chopped walnuts or pumpkin seeds for a crunchy surprise—my family always asks for extra texture!
• Swap the nut butter: Almond or cashew butter works beautifully if peanut butter isn’t your thing.
• Make it spicy: Adding a dash of cinnamon or chili powder creates a delicious twist that elevates the chocolate flavor.
• Make it gluten-free: Just make sure your oats are certified gluten-free for a safe swap.
• Omit espresso powder: Totally optional, but I recommend it if you want to deepen those chocolatey vibes.

How to Make Chocolate Banana Baked Oatmeal Recipe

Step 1: Prep and Mash Those Bananas

Start by preheating your oven to 375°F and greasing an 8×8-inch baking pan with non-stick spray. Then, grab your ripe bananas and mash them in a large bowl with a fork until you get about a cup of smooth, creamy goodness. I love this part because those little black spots on bananas mean maximum sweetness and softness—and that makes all the difference in texture and flavor.

Step 2: Mix in Your Dry Ingredients

Next, add the oats, cocoa powder, chia seeds, espresso powder if you’re using it, baking powder, and kosher salt to the mashed bananas. Stir everything well with a rubber spatula so the oats get evenly coated. This is where the magic begins—your kitchen will start to smell like chocolate heaven, and you’ll feel that this is going to be something special.

Step 3: Fold in the Wet Ingredients and Chocolate

Now, pour in the almond milk, peanut butter, maple syrup, and vanilla extract. Stir until just combined. You’ll notice the batter thickens slightly thanks to the chia seeds soaking up some liquid—that’s what helps give the baked oatmeal a creamy yet set texture. Finally, fold in half the chocolate chips or chopped chocolate. This way, the melty pockets of chocolate are evenly spread throughout.

Step 4: Bake to Perfection

Scrape the batter into your prepared pan and spread it out evenly. Scatter the remaining chocolate on top—it’ll melt into a gorgeous glossy layer as it bakes. Pop it into your preheated oven and bake for 30 to 35 minutes. You want to see the edges pull away from the pan slightly, and the center should be puffed and set but still soft when you give it a gentle shake.

Step 5: Let It Cool and Serve

Once out of the oven, let your chocolate banana baked oatmeal rest on the counter for about 10 minutes. This step is key because it firms up the oatmeal, making it easier to scoop or slice. I love sprinkling just a tiny pinch of flaky sea salt on top here—the salty-sweet combo is everything. You can enjoy it warm for that melty creaminess, or cooled if you prefer a more cake-like slice.

How to Serve Chocolate Banana Baked Oatmeal Recipe

Garnishes

I always love sprinkling flaky sea salt right on top to heighten the chocolate’s richness—it’s such a simple addition but instantly makes it more gourmet. Sometimes I add a handful of fresh berries or a drizzle of nut butter right before serving for an extra special touch.

Side Dishes

This baked oatmeal pairs beautifully with a dollop of plant-based yogurt or a side of fresh fruit salad. A cup of your favorite morning coffee or a chai latte makes a perfect cozy combo to enjoy alongside.

Creative Ways to Present

For brunch gatherings, I like slicing the baked oatmeal into neat squares and topping each piece with a swirl of coconut cream and a sprinkle of cacao nibs or toasted coconut flakes. It’s a fun way to turn simple breakfast into a showstopper!

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Banana Baked Oatmeal keeps beautifully in an airtight container in the fridge for up to 4 days. I’ve found that as it rests, the flavors deepen even more, making second-day servings just as good (if not better!).

Freezing

Freezing is a lifesaver for busy mornings. I usually cut the baked oatmeal into individual squares, wrap them tightly in plastic wrap, and stash them in a freezer bag. They freeze well for up to 3 months, and thaw quickly overnight in the fridge.

Reheating

To reheat, I pop a piece in the microwave for about 30-45 seconds, or warm it in a toaster oven until heated through. The chocolate melts back to that wonderful gooey stage, and it tastes freshly baked all over again!

FAQs

Final Thoughts

This Chocolate Banana Baked Oatmeal Recipe holds a special place in my kitchen routine. It’s one of those few recipes that makes mornings feel a little brighter and sweeter without any guilt. From the first warm bite, I knew this was a keeper—rich, wholesome, and delightfully simple. If you want a crowd-pleaser that doubles as a healthy treat, definitely give this one a try. I can’t wait for you to experience the chocolatey, banana-flavored comfort this baked oatmeal brings.

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