1-Bowl Chocolate Chip Banana Baked Oatmeal

You all enjoyed my Pumpkin Baked Oatmeal so much I immediately knew I wanted to create another flavor variation, which happens to be my favorite combo of all time: Nut butter, banana, chocolate!

It’s so easy and comes together in 1 bowl with 10 ingredients you likely have on hand right now. Let’s bake!

This baked oatmeal starts with a flax egg and mashed ripe banana. It’s then naturally sweetened with a little maple syrup, seasoned with cinnamon, and moistened with dairy-free milk and a little oil (which can be omitted or subbed with applesauce if needed).

Next comes oats, nuts, and dark chocolate! We also recommend adding a little nut butter on top for garnish to give each serving even more richness. Plus, bananas and nut butter just belong together.

After an optional sprinkle of coconut sugar for a brûlée effect, it’s into the oven for a 30 minute bake. And just like that, breakfast is on the table!

We hope you all LOVE this baked oatmeal! It’s:

Hearty
Comforting
Nutty
Reminiscent of banana bread
Naturally sweetened
& SO delicious

This would make a delicious lazy weekend brunch to enjoy with friends or family. It would also be a satisfying breakfast to bake ahead of time and warm up in the mornings before work! I think it would travel especially well in a mason jar or glass container with a little dairy-free milk to be reheated at the office!

Into oats? Also check out our Pumpkin Baked Oatmeal, Blueberry Muffin Breakfast Cookies, Vegan Gluten-Free Everything Breakfast Cookies, and Toasted Coconut Baked Oatmeal!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

1-Bowl Chocolate Chip Banana Baked Oatmeal

Hearty, banana-infused baked oatmeal that’s naturally sweetened, satisfying, and requires just 1 bowl and 10 ingredients to prepare. The perfect cozy, comforting breakfast.

Author Minimalist Baker

Print SAVE SAVED

4.92 from 72 votes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 9 (squares)

Course Breakfast

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• 2 Tbsp flaxseed meal*
• 5 Tbsp water
• 1/2 cup mashed ripe banana (the riper the better // plus more sliced banana for topping)
• 2 Tbsp maple syrup (or sub coconut nectar or agave nectar)
• 2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
• 2 ½ cups gluten-free rolled oats
• 3/4 cup chopped walnuts or pecans (or sub other nut or seed of choice)
• 1/3 cup dairy-free dark chocolate chips (or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free)
• 1-2 Tbsp coconut sugar (optional)
• 2-3 Tbsp nut butter (optional)

Instructions

• Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.
• Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.
• Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine. 
• Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).
• Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
• Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.
• Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

Video

Notes

*If subbing eggs for the flax eggs, we’d suggest using 2 eggs in place of the 2 Tbsp (14 g) flaxseed meal and 5 Tbsp (75 ml) water.
*This recipe can also be baked in smaller ramekins for ~20-25 minutes.
*Nutrition information is a rough estimate calculated with coconut oil, half unsweetened almond milk and half light coconut milk, and walnuts, without optional ingredients.

Nutrition (1 of 9 servings)

Serving: 1 serving Calories: 262 Carbohydrates: 29.1 g Protein: 5.5 g Fat: 15.8 g Saturated Fat: 6.4 g Sodium: 96 mg Fiber: 4.9 g Sugar: 8.2 g