Name: Chocolate Banana Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 cups rolled oats; 1 1/2 cups milk (dairy or non-dairy); 2 eggs; 1/4 cup cocoa powder; 1/4 cup maple syrup or honey; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; Optional: 1/4 cup chocolate chips; Optional: 1/4 cup chopped nuts; Optional: 1 tbsp peanut butter or almond butter; Optional: 1 tbsp flaxseeds

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Chocolate Banana Baked Oatmeal is a warm, comforting breakfast that feels like dessert but is packed with wholesome ingredients. With ripe bananas, hearty oats, and rich cocoa, this baked dish is naturally sweetened, deeply satisfying, and perfect for meal prep or weekend brunches.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nourishing, and tastes like a slice of chocolatey banana bread fresh out of the oven. It’s naturally gluten-free, easy to make ahead, and customizable with my favorite toppings like nut butter or berries. It also keeps me full all morning without any sugar crash. Whether I serve it warm from the oven or cold straight from the fridge, it’s always a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
Rolled oats
Milk (dairy or non-dairy)
Eggs
Cocoa powder
Maple syrup or honey
Baking powder
Salt
Vanilla extract
Optional mix-ins: chocolate chips, chopped nuts, peanut butter, flaxseeds

Directions

I preheat the oven to 350°F (175°C) and grease a baking dish.
In a large bowl, I mash the bananas until smooth.
I whisk in the eggs, milk, maple syrup, and vanilla extract.
I add the oats, cocoa powder, baking powder, and salt, then stir until fully combined.
I fold in any mix-ins like chocolate chips or nuts if using.
I pour the mixture into the prepared baking dish and smooth the top.
I bake for 30–35 minutes, until the top is set and the edges are slightly crisp.
I let it cool for a few minutes before slicing and serving warm or at room temperature.

Servings and timing

This recipe serves 6.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I use almond or oat milk to keep it dairy-free.
For added protein, I stir in a scoop of chocolate or vanilla protein powder.
I replace the maple syrup with mashed dates or a splash of date syrup.
For a nutty twist, I swirl in peanut butter or almond butter before baking.
I make it vegan by using flax eggs instead of regular eggs.

Storage/Reheating

I store leftovers in the fridge for up to 5 days in an airtight container. To reheat, I warm individual portions in the microwave for about 30–45 seconds or in the oven at 300°F (150°C) until heated through. It also freezes well—I cut it into squares and freeze them, then reheat straight from the freezer when needed.

FAQs

Can I use instant oats instead of rolled oats?

I prefer rolled oats for texture, but in a pinch, I’ve used quick oats with good results. The final texture is just a bit softer.

Can I make this without eggs?

Yes, I replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and it still holds together well.

How ripe should the bananas be?

I use bananas that are heavily speckled or even turning brown—this gives the oatmeal a natural sweetness and deeper flavor.

Is this sweet enough without added sugar?

With ripe bananas and a little maple syrup, I find it just right. If I want it sweeter, I add a few chocolate chips or a drizzle of honey on top after baking.

Can I prepare it the night before?

Yes, I mix everything the night before and refrigerate it. In the morning, I just pop it in the oven and bake as usual.

Conclusion

Chocolate Banana Baked Oatmeal is one of my go-to breakfasts for busy mornings, cozy weekends, or anytime I’m craving something nourishing and indulgent. It’s easy to make, endlessly adaptable, and always hits the spot. Once I try it, I’ll find myself making it again and again.

Chocolate Banana Baked Oatmeal

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Chocolate Banana Baked Oatmeal is a healthy and comforting breakfast made with ripe bananas, oats, and cocoa powder. Naturally sweetened and rich in flavor, it’s perfect for meal prep, brunches, or a quick weekday breakfast.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

3 ripe bananas, mashed
2 cups rolled oats
1 1/2 cups milk (dairy or non-dairy)
2 eggs
1/4 cup cocoa powder
1/4 cup maple syrup or honey
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Optional: 1/4 cup chocolate chips
Optional: 1/4 cup chopped nuts
Optional: 1 tbsp peanut butter or almond butter
Optional: 1 tbsp flaxseeds

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch or similar baking dish.
In a large bowl, mash the bananas until smooth.
Whisk in the eggs, milk, maple syrup, and vanilla extract.
Add the rolled oats, cocoa powder, baking powder, and salt. Stir until fully combined.
Fold in any optional mix-ins like chocolate chips, nuts, or peanut butter.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 30–35 minutes, or until the top is set and edges are slightly crisp.
Let cool for a few minutes before slicing. Serve warm or at room temperature.