1-Bowl Chocolate Chip Banana Baked Oatmeal

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Overhead image of banana baked oatmeal with nuts and dark chocolate with nut butter and banana on the side

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!

Overhead image of banana baked oatmeal ingredients on a blue tray, including oats, banana, and chocolate

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).

Overhead image of ripe banana mixed with flax seed, maple syrup, and oil in a blue bowl with a wooden spoon stirring the mixture

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.

Overhead image of banana oatmeal in a blue bowl with chocolate chips being sprinkled on top

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!

Overhead image of banana oatmeal in a baking dish lined with ripe banana being topped with a spoonful of coconut sugar
Overhead image of banana baked oatmeal in baking dish with hands holding the pan, and banana and nut butter on the side

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

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!

Image of a serving of banana baked oatmeal on a white plate, garnished with nut butter and nuts, chocolate chips, and banana on the side

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
Baking dish of Chocolate Chip Banana Baked Oatmeal made with pecans
4.92 from 70 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 (squares)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)


  • 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.



*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

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  1. Atara Dahan says

    I don’t know if you have any control over the google ads on your site but every time I come on to your site a bunch of disgusting and inappropriate ads pop up that I have no interest in seeing.
    I don’t remember it being like that before.
    I enjoy your recipes but if you don’t do something about the overwhelming amount of ads or their content I’m going to find a different website.
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the feedback, Atara! We’ll look into it. If there are any specific ads that are disgusting/inappropriate, it would be helpful to know more details about them.

  2. Lidia says

    I followed the recipe just adding some chia and coconut flakes. So good! I literally could eat the whole thing. A drizzle of maple syrup on top and YUM!!!!!! Making this again and again!

  3. Makay says

    This was so yummy! An excellent option for breakfast or snack. I also added sliced strawberries which added a nice sweet kick.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zoë, we haven’t tried that, but it might work! You may want to use more liquid or try a smaller batch to test it out. Hope that helps! If you give it a try, we would love to hear how it goes!

      • Toni says

        I do this swap! It is delish!! BUT, since steel-cut oats need twice the liquid and a MUCH longer cooking time, I pre-soak them in boiling water before using them in any baked oats recipe (don’t pour off that water, just add the whole amount in). Usually 30-60 minutes should be enough, though I’ve even pre-soaked them in a jar overnight on the counter if I don’t want to be bothered in the morning—worked fine! Then, I use the milk amount named in the recipe and everything else just as written. This is really is an amazing recipe, my favorite of any baked oatmeal I’ve tried and my family adores it.

  4. Karen says

    I made this 1 bowl Chocolate Chip Banana Oatmeal bar and my family loved it! I used 2 eggs instead of the flax eggs because I think eggs hold it together better and give it more richness. However, I did add just a teaspoonful of flax into the mix and it was just fine! I did not top it with coconut sugar because the individual packs that stay fresher longer were just too expensive for this one recipe. It was so easy to put together and came out beautifully baked. (Is there a way to prevent the bananas from turning blackish the next day, or can I top it with another fruit like blueberries?)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Karen! Thank you for sharing your experience! You can definitely top with blueberries =)

  5. Marah Stefanisko says

    Can I prep all the ingredients in advance, combine wet and dry ingredients, and let it soak overnight to bake in the morning?

    If I am doing this do you recommend using flax eggs or regular eggs more?


  6. Anna says

    So excited to try this recipe! I am having a baby in two weeks, and want to stock up my freezer with some tasty/nutritious meals postpartum. Do you know if these would freeze well, or how long this keeps in the fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Congratulations, Anna! And yes! It will keep in the fridge for 3-4 days or in the freezer for 1 month. xo!

  7. Bill says

    I’ve posted before that this is a terrific recipe and a big hit with visitors as well. In re-reading the recipe it doesn’t note the size of the pan. I’ve used standard Lasagna pan as well as smaller Pyrex square. I guess it depends how thick you want it but what would ve an optimal size pan? Also, do you measure the bottom or top of pans for proper size? Love this and keep pushing healthy recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bill! So glad you enjoy this recipe! The pan we used (pictured) is a ~9 x 13 casserole style dish, and we usually measure the top of the pan (inside edge to inside edge) to get an accurate size. Hope this helps!

  8. Alejandra Quintero says

    Made it this morning for the entire family as it was a colder morning, and it came out amazing! I used a really high protein plant-based milk for heartiness, I didn’t have walnuts, I used chopped-up almonds because that’s what I had on hand.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the great review and for sharing your modifications, Alejandra! So glad you enjoyed!

  9. Mackenzie says

    I don’t know how I haven’t made this recipe before! It’s super simple and comes out delicious. I did make a couple modifications-added some extra mashed banana and decreased the oil by half, toasted my walnuts before, and added cardamom/nutmeg. I topped mine with banana and nut butter as recommended, and it was so good. Will definitely be adding this to the rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the lovely review and for sharing your modifications, Mackenzie!

  10. Lana says

    This was so quick and easy to throw together for a delicious breakfast! We added some berries on top with some maple syrup. So tasty! Will keep this recipe on hand for sure!

  11. Donna Rinckel says

    This has been my go-to breakfast for quite some time now. I’ve tried other baked oatmeal but they don’t stack up to this one. I sometimes leave out the nuts and don’t add the optional stuff. I also usually leave out the salt and double the cinnamon (my favorite). I add a bit more milk and berries and I’m in heaven. I cut it in 8 pieces so I have about a week’s worth of breakfasts unless my husband (who isn’t an oatmeal lover) decides to use it for his breakfast. Thanks for the wonderful recipe!

  12. Rae says

    I love, love, love this recipe. I use the base of the recipe to make all different variations of baked oatmeal as meal prep for the week. My favorite variation is to chai spices and raisins instead of chocolate chips. With the walnuts on top, it ends up being like a chai spiced oatmeal raisin cookie. Yum!

  13. Allie says

    YUM!! I made this for breakfast meal prep and it’s delish. I used plain oat milk, honey instead of maple syrup, 1T olive oil, crushed almonds and added 1t vanilla extract. Heated up and poured a little oat milk over it to eat! Yummy and I know will keep me full.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Allie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Hillary says

    This turned out so well! I love that it’s a big family sized breakfast option I can make for the whole family without having to put something on the stove. Made it with oat milk for my dairy allergic toddler and it turned out great! Happy to make something for the whole family don’t toddler likes! Thank you!

  15. Maria Quintero says

    I made this today and recommend anyone who is considering this recipe to make it. It is an utterly delicious oatmeal. I did not have flax seeds on hand, so I used eggs as detailed in the instructions. Also, only had vanilla soymilk. The substitutions did not seem to affect the taste and I will for sure be making these again according to the original recipe. Can’t wait to have the leftovers from today!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Maria! Thanks for the lovely review and for sharing your modifications!

  16. Jade says

    Just made this! My toddler and I are big fans! I found your website after I had to go dairy free while nursing him as a baby and now again with my second as well as egg free 😅. Love your recipes! We added the peanut butter right into it and omitted the nuts. Oh and I used the neat egg for the egg replacement because flax seeds seem to bother her too. It’s been an adventure haha. Thank you for the recipe! So good! It’s like eating a cookie for breakfast!

  17. Kimberly Garcia says

    This looks so so amaZing!! Cant wait to try it! But so I use instant oats or old fashioned? I feel like I tried to make baked oatmeal with old fashioned oats before and it was a total flop…

  18. Beth says

    This was a WINNER!!! I used 2 chicken eggs and avocado oil instead of coconut oil. I also forgot to put the maple syrup in so i drizzled a bit on the finished oatmeal. So so good. Going in the recipe binder for sure :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Beth! Thanks so much for the lovely review and for sharing your modifications!

  19. AJ says

    Another one for the books! I love recipes on Minimalist Baker because they are so forgiving as they always turn out delicious. My “salad is for rabbits” father even loved this and was sneaking extra bites!
    I did modify based on what I had in the house. To top off the 1/2 cup of mashed banana, I mashed in some raspberries and used only oat milk. Also, used cacao nibs instead of chocolate chips and omitted the oil. I left off the toppings to allow everyone in the house to customize their own.
    I served mine with a wee bit of coconut whip and was one happy camper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them! Love all the modifications, too. Thanks so much for sharing, AJ!

  20. Nikki says

    Just finished making this and it’s absolutely phenomenal, like a hug in a bowl! I subbed the flax eggs for regular eggs, maple syrup for honey, used coconut milk only and subbed the chocolate chips for 90% Lindt chocolate. Topped with peanut butter as suggested before baking. I can’t believe I’m calling something so heavenly, “breakfast”. Thank you so much for this incredible recipe. Going to try the pumpkin version next xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nikki! Thanks so much for the lovely review and for sharing your modifications!

  21. Tasleem says

    Ridiculously easy to make and soooo delicious. I’m a sucker for anything oatmeal and banana. This hit the spot ! I made it with apple sauce (as offered as an option) and added a tablespoon of organic cocoa powder cause I was short on choc chips. It turned out great! Topped it with yogurt and homemade raspberry jam. Will definitely make again! Thank you so much for the recipe xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Tasleem! Thanks so much for the lovely review and for sharing your modifications! xo

  22. Jenna says

    Delicious breakfast recipe! I ran out of oats, so I used 2 cups of old fashioned oats and 1/2 cup of almond flour and it turned out great! I didn’t use any coconut sugar, just very ripe banana and 2 tbsp of maple syrup and the sweetness level was perfect. Can’t wait to make it again!

  23. Sarah says

    I love this recipe as an easy to warm up breakfast meal throughout the week, that my toddler enjoys too. I used whole milk, butter and eggs and added 2 tbsps of tahini to the batter. And maybe a few more chocolate chips :) so good!

  24. Bill says

    Made this and had company try it. 5 stars from them all!! We all loved it. I used most of the chocolate chips in the mix so was even better!! I used Bob’s egg replacer instead of flax seed meal and it was great!! This is a new staple for me!! Thanks!!!!

  25. Sara says

    I made this today and I love it! I didn’t have enough oats, so I used 2 cups oats 1/2 cup quinoa flakes. Didn’t have any nuts either so I had to (sadly) leave those out. I used almond butter for the topping and will definitely add more next time. I really like how it came out, so I think I’d continue the oats/quinoa flake combo the next time I make this. Delicious! (Also I saw someone else’s comment about using blueberries instead of chocolate chips – I think I’ll try that too). I can definitely see myself making this again and again. Spoonie approved!

  26. Katie says

    Made this this morning with some substitutions: I don’t care much for banana so I replaced the mashed banana with applesauce and then did blueberries instead of chocolate chips. I initially cooked for 35 minutes but wanted the oats to be a bit more well done so ended up doing 50 minutes total. Super tasty, loved the blueberry + cinnamon + almond butter combo. Will be repeating this one.
    Thanks as always! Ya’ll are my go-to recipe source and I always recommend this site for people interested in cooking more plant-based.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Mariham! Thanks so much for the lovely review!

  27. Kris says

    I just made this for breakfast and it was a hit with the family. It turned out moist and not too sweet. I used 2 flax eggs and subbed applesauce for oil. I didn’t add nuts but definitely chocolate chips. I loved that it was simple and quick to make. Would make it again. Thank you!

  28. Vicki says

    Easy to make and delicious… especially if you accidentally dump in ALL the chocolate chips and then get more for the top. :)

  29. Carole says

    Wow! So good. Was easy to make and delicious!
    I added a ¼ cup of coconut as we love coconut in our home. Love your recipes.
    Please keep posting ❤️

  30. Panos says

    I’m looking forward to trying this recipe! I think there is a mistake with the metric ingredients as it mentions
    12-24 Tbsp coconut sugar and 32-48 Tbsp nut butter (optional) :O

  31. Carolyn says

    This is a really yummy recipe. My family all LOVES it! I make it without the nuts and chocolate chips since I have different food allergies in my family, but for those who can have it, we sprinkle the chocolate chips and almond butter on individual servings when it’s still hot from the oven. My girls ask for this every time they have friends over. Thanks so much!

  32. Mira says

    Thank you Dana for making this recipe easily halved!

    I made quite the mistake not using a pan with a larger surface area because the crust that forms is so so SO yums! I wanted to just scrape off the entire top and call it breakfast but I’m a (sort of) responsible adult and only had 1 serving. I want to say that it’s a rather rich breakfast especially if you top it off with a nut butter but it’s filling in a way that makes you satisfied and not overly bloated and groggy. The serving may look small but she’s mighty (and delicious. Did I mention that already?)

  33. Lori says

    Hi Dana, another awesome recipe :) made exactly as written including the optional toppings. Silky texture inside and an nice crust on the outside and all that melty chocolate…yum !! Not at all sweet but tastes so good just the way it is. I didn’t add any maple syrup to mine just a dab of yogurt. I said to my husband this would be delicious for dessert with some vanilla ice cream. Thanks for another terrific recipe Dana. I’m going to try the apple ginger sauerkraut next, it looks amazing :)

  34. Darcie Clark says

    I made it this morning and will have delicious baked oatmeal for my husband and me for several days now. Yay! I subbed the chocolate chips for 1/2 cup blueberries and put in half pecans, half walnuts for the nuts. Dollops of peanut butter and sliced banana on top before baking made this extra tasty. Thanks for a most comforting recipe at this time!

  35. Diana says

    I have made this a few times now and I love it.
    Especially when you are busy, its so easy. Just make it the night before and in the morning, you just heat it up (I add some almond milk or almond yoghurt) and more blueberries.
    It lasts me about 5 days.
    I love it so much, its tasty and healthy!

  36. Ariane says

    I made this recipe, and it is absolutely delicious! However, I did not have any maple syrup, so I used coconut sugar instead. I will definitely be making this again!

  37. James Zwolak says

    Have been eating this for breakfast everyday for awhile! Very tasty! Freezes well and reheats perfectly. I made some edits leaving out the salt and trying to reduce sugar. It’s not as good as the original recipe, but it certainly hits the spot!

  38. Mara says

    Love the recipe. I actually used regular milk (I’m not vegan), and used regular milk chocolate chips (all I had on hand), and it turned out superb! Thanks for all of the great recipes.

  39. Jessie says

    Delicious – despite intentional and unintentional modifcations!
    **Intentional changes: Increased bananas and cinnamon by 50%, no chocolate chips, added 2 tablelespoons ground flaxmeal, substitute 2 whole eggs for flax eggs.
    **Unintentional change: FORGOT THE EGGS! Found them resting whole on the counter as I slid the pan into the oven. DOH!

    Peanut butter drizzle = A+! This is delicious – I look forward to making it again WITH eggs! Next time I’ll increase the salt, it could use a bit more flavor enhancing.

  40. Dawn says

    This is so yummy!! I’ve made this recipe 3 times this week because it keeps getting eaten up. I mixed peanut butter into the mixture as well as on top per my husband. Can’t go wrong with peanut butter, chocolate, oats and bananas!

  41. Diana says

    This was so tasty! I happened to have everything on hand when I saw this recipe so I decided to give it a try. I think maybe a little bit more salt may have added to the flavor. My husband likes to drizzle some honey on it to make it sweeter but I think it’s perfect!

  42. Ashleigh says

    Can the flax eggs be swapped for real eggs? I can’t seem to find flaxseed meal anywhere.
    I am planning to make this for breakfast soon, looks delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! 1 flax egg generally = about 1 small chicken egg. Let us know if you give it a try!

  43. Bernadette says

    I love how easy, healthy and tasty this is! Perfect if you need a more substantial breakfast to go! Pair with peanut butter and you are all set! Love this as a snack too! My boys enjoy this as much I do :) Thank you!!!

  44. Julie S. says

    I made this for breakfast when we had houseguests over. It was super easy and was delicious. We topped with melted cookie butter to splurge a little bit.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alisha. We are so glad you enjoyed this! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  45. Cassie Autumn Tran says

    This looks to die for! I LOVE baked oatmeal and I would totally love to create some myself <3 Banana bread is, additionally, one of the BEST flavors for oatmeal and any porridge recipe!

  46. Elise Takahashi says

    Hi there,

    I just made this last night and it was a HIT with my boyfriend and I. I then decided to bring some for my friends at work…and needless to say I might be getting a raise! Its incredibly delicious and comforting and just SO GOOD!

    Also- I had the container sitting out on the counter as I was warming some up and a co-worker was like “OMG is that Minimalist Bakers recipe?!” You have many fans in our office!

    I’m thinking of bringing it to my boyfriends parents house on Saturday for Sunday brunch. Do you think I could make it Saturday and keep it in the fridge to bake off Sunday morning? Let me know!

    Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elise, so glad to hear this- thanks for sharing! Yes, it can definitely be prepped the night before and baked in the morning!

  47. Lola says

    I made this with avocado oil, cow’s milk, no nut butter, and extra chocolate chips (half a cup or so) and it’s so good (even when cold)!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, we haven’t tried that, but it might work! You may want to use more liquid or try a smaller batch to test it out. Hope that helps! If you give it a try, we would love to hear how it goes!

  48. Nicole says

    I was out of cinnamon so I used nutmeg and it almost did the trick but not quite. I also sliced my bananas pretty thin and they were fairly dry when they came out of the oven so I suggest thicker slices for the topping. This wasn’t really my cup of tea but I can see why folks who really like oatmeal would dig this recipe.

    Still <3 all things Minimalist Baker!

  49. Skata Rae says

    This was excellent – made it for my entire (non-vegan) family for breakfast after a sleepover get together. They all loved it and had more than 1 serving!

  50. Sarah says

    Followed the recipe exactly… maybe adding a few more chocolate chips. Yum! A quick and easy recipe for the work week!

  51. Nina Javez says

    OK I am most definitely making this for a potluck dessert, it is TO DIE FOR! Almost like a bread pudding! thanks so much for sharing

  52. Heidi says

    This was super yummy, my kids & husband ( who usually doesn’t like oatmeal) loved this! I made modifications, but used the recipe as a base. I used honey instead of syrup, powdered milk, omitted the chocolate chips, added grated apple and bit of shredded coconut, topped with banana & pecans. Baked for about 30 minutes, realized I forgot to drizzle with peanut butter, added it, then baked another 5-10 minutes.
    We served it with yogurt, shredded coconut and cinnamon!
    Next time I will also add frozen blueberries!

  53. Heather says

    I made this yesterday and it’s fantastic! I skipped the coconut sugar and nuts but otherwise followed the recipe. I used Oatly and gluten-free quick oats as well.

    Topping with banana slices is absolutely a must! I will definitely be making this again.

  54. Emily Kogel says

    I used 3x the mashed banana the recipe calls for (1.5 cups), halved the non-dairy milk (1 cup), omitted the oil, and used quick oats instead of rolled. It came out perfectly! Thanks for a quick, delicious, healthy breakfast that I can go to every morning this week!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Emily! Next time would you mind leaving a rating? It’s super helpful for us and other readers. Thanks! xo

  55. Colleen says

    New way to get my oats in, made it exactly, except I put all walnuts. I did not add the coconut sugar, but I will next time. Sent some to work for my hubby’s breakfast. Winner! So delish, thanks for sharing.

  56. Pam says

    I live alone so I modifies the recipe a bit so I would have just a single serving. I microwaved the oats, flax and banana then stirred everything else in. Yum! I might have added a few too many chocolate chips but what the heck? It’s Sunday breakfast.

  57. Ellie says

    I would love to make this an many of your other recipes, but I have a nut intolerance. Many of your recipes require nuts or nut butters. Can you omit tremor do you have ideas for substitutions?

      • Colleen says

        You could skip the nuts, and the nut butter, chopped apples would be awesome in this dish, and I think raisins too. Actually going to try this as well.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Lovely suggestions, Colleen! Any seasonal fruit or your favorite seed/seed butter would do!

  58. Jana says

    This is so stinking good! I didn’t do any extras – just the main mix of oats, bananas, maple, chocolate chips, etc. (but I used chicken eggs) – super tasty and doesn’t need anything beyond a splash of non-diary milk. I’ve been heating it up all week at work and it’s such a delicious treat for breakfast, and under 400 calories per serving!

  59. Caroline says

    You’ve done it again! You created another recipe that’s filled my belly with happiness! I made this today and the only change I made was that I omitted the chocolate. I’m always telling my daughter chocolate isn’t for breakfast so I have to abide by those rules too ;) It’s absolutely delicious and it feels pretty decadent because it’s like eating banana bread for breakfast. I can hardly wait until tomorrow morning for more! The recipe is so easy and so delicious that it will be added to my regular roster of breakfast plans, like so many of your recipes. Thank you!

  60. Evelyn Mackiewicz says

    I made this last night as my breakfast meal prep for a few days. Instead of using oil or apple sauce in the recipe, i just added extra mashed banana and used only almond milk. I forgot to add sliced banana as the oatmeal topping, but it still came out delicious and I’m adding fresh banana on the side. 30 seconds in the microwave this morning warmed it up to perfection and it was great alongside my coffee. Thank you for this easy recipe; as someone with Hashimoto’s, sometimes I don’t have the energy to spend a lot of time in the kitchen prepping to cook and washing all the pans afterward. I dirtied one bowl for prep, one fork for mashing/stirring, and one pan for baking (which I’m leaving the oatmeal in as I consume) so this was a perfect recipe for me. I think next I’ll try this same base but half/half light coconut cream with almond milk, blueberries, and lemon zest for a different variation.

  61. Helen says

    We all loved this including my toddler. I was looking for easy, but good, make ahead breakfasts and this was perfect. I used real eggs, left out the chopped nuts because the toddler isn’t ready for them and instead included melted nut butter in the mixture itself. Made it the night before and it came out great although I had to bake it longer since it was cold to start.

    Thanks so much. Can’t wait to try the pumpkin one.

  62. Shene says

    This beautiful and yummy dish as my home smelling a wonderful bakery. The smelled stirred up childhood memories when my mom use to bake on Saturday mornings. What a wonderful treat! So delicious! I am going to make this often!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Shene! Next time would you mind adding a rating to your review! It’s super helpful to us and other readers. xo!

  63. Mahika Mehta says

    I am not an oats fan, but this recipe quickly changed that! I used Muesli instead of oats only, since I already had it in my pantry. We ate it right out of the oven as dessert with some crunchy almond butter and 2% milk, and absolutely loved it. It’s the perfect amount of sweet. We plan to have this for breakfast for rest of the week. Thanks for this amazing recipe. Will definitely remake it.

  64. Chandni says

    So delicious! I didn’t have flax seeds so I subbed for chia eggs and it came out great (I didn’t have regular eggs at home either). I used coconut milk, cashews, and dark chocolate chips for my recipe. I ended up using rolled oats, because that is what I had on hand. I didn’t have an issue with baking, since I let the mixture sit overnight. The oats softened enough to cook perfectly in the oven for 30 minutes. I topped the oatmeal with chocolate chips, cashews, cinnamon, almond butter, and sugar. I’m eating a serving right now and it is delicious. I love that I have a few portions that I can vary a little each day, but keep the same delicious base!

  65. Helen says

    Wow, you put this all in one bowl? I’m amazed! Usually I would have eaten my oatmeal and its toppings in multiple, smaller separate bowls. I find this really helps with my mindful awareness for the day and also to loosen my IBS. But putting many things in just one bowl is just amazing. I can’t wait to try it!

  66. MaLea says

    This just came out of the oven at 7pm in Singapore. I’ve had a taste and wow, it’s delicious! I subbed honey for maple syrup as I’d run out. For the nuts I used a mixture of walnuts and almonds. And for chocolate I roughly chopped 90% dark chocolate (I like my chocolate really dark). The coconut sugar was a really nice touch! I love that this baked oatmeal isn’t too sweet – exactly how I like my food. Thank you for a great recipe!

  67. Karson says

    Could quick cooking oats be used for this?? It looks delicious, but I live in South America and quick oats are the only I can easily find.

  68. Nancy says

    Just made this and had it for breakfast. Very easy and very yummy! I used the applesauce instead of the oil, spooned some peanut butter and sprinkled 1 TB coconut sugar on the top before baking. Plenty sweet. Ate it with some warmed up non dairy milk. Highly recommend!!!

  69. Sarah says

    I’ve never been a fan of oatmeal, yet was intrigued by baked oatmeal as I love to bake. This was delicious and so filling! wow! I love the banana chocolate combo and I added pb onto it after it baked. I subbed applesauce for the oil as I had some to use up.
    A great lazy Sunday morning breakfast to make and now I have lots for the rest of the week too. Another fantastic recipe! Thanks!

  70. Rachel Muir says

    Loved this recipe! So easy and satisfying, esp with the nut butter! Also love the leftovers :)


  71. Nora says

    Yum! Another winner. Baked mine for 40 minutes because I like my oatmeal on the drier side. So looking forward to eating this all week – thank you!

  72. Cynthia Garofalo says

    Delicious Sunday breakfast with leftovers for the week. It was easy to make and even though I am not Vegan and made with regular eggs, it came out great. Definitely a keeper! Thanks Dana.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Susan, you can try that but I suspect you’ll need to increase the liquid : oats ratio (more liquid), try covering it while it bakes, and bake longer as steel cut oats require more time to cook through. Let us know if you give it a try!

  73. Melinda says

    This looks wonderful! I have a work breakfast coming up and I was wondering if this would be something I could put together the night before, then bake early the next day. Thoughts? Thank you for all your wonderful recipes! We make your meals at least 4 out 7 days a week! ❤️

    • Lara says

      I prepped her pumpkin baked oatmeal overnight and it turned out perfect. I’ve also experimented and have done a cinnamon/apple/walnut version. So good. The morning I bake it I just add a splash of almond milk to the top.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Lara! Yes, it can definitely be prepped the night before and baked in the morning!

    • Amanda says

      Did you end up trying this? I would think maaaaybe it might need a bit more liquid as it would all be soaked up by morning and that would be the point of the baking?