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:
Reminiscent of banana bread
& 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!
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
- 2 batches flax eggs* (2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml 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 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.
*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.