Baked oatmeal is a great recipe for meal prep because it can be portioned and heated up throughout the week. It’s also perfect for feeding a lot of hungry mouths with one simple recipe. This banana chocolate chip baked oatmeal is easy to make, provides loads of nutrition, and is a comforting breakfast for a chilly day!
Must-Know Culinary Skills
Culinary Tips for Banana Chocolate Chip Baked Oatmeal
Use ripe or extra ripe bananas for sweetness and texture. If your bananas are still yellow with green ends and you really want to make this recipe, try roasting them!
Use real cow’s milk for this recipe to guarantee the best results. We tested it with almond milk, and it did not come out good. Soy milk might work, but we have not tried it.
Be sure to whisk the eggs really well with the liquid ingredients so that the baked oatmeal doesn’t have cooked egg streaks.
Serve baked oatmeal warm or cold – both are delicious!
- Old Fashioned Oats: substitute quick cooking oats, but note that the texture will be different. We don’t recommend using steel cut oats in this recipe.
- Cinnamon: substitute pumpkin or apple pie spice.
- Bananas: substitute canned pumpkin or mashed sweet potato, but it won’t be a banana baked oatmeal anymore!
- Milk: we recommend organic milk if it is within your budget 2% or whole for this recipe. You can use low-fat, but it won’t be as creamy.
- Eggs: you can try substituting 2 flax eggs, but we have not tested this. To make two flax eggs, mix 2 Tablespoons ground flaxseeds with 6 Tablespoons water. Let sit for 10 minutes or until thickened.
- Brown sugar: substitute any natural sweetener – cane sugar, honey, maple syrup, agave, or sugar in the raw.
- Butter: substitute virgin coconut oil.
- Vanilla Extract: substitute 1 teaspoon almond extract.
- Dark Chocolate Chips: substitute semi-sweet chocolate chips or mini chocolate chips. We don’t recommend using milk or white chocolate as they do not provide the same health benefits.
Mix in some toasted nuts, like walnuts or pecans, to make a banana bread baked oatmeal.
Replace half of the chocolate chips with dried fruit for a different texture, more nutrition, and more natural sweetness.
Turn these into baked oatmeal cups using our base recipe as a guide!
Equipment for Banana Baked Oatmeal
Use these essential kitchen tools for recipe success:
Is this a healthy banana baked oatmeal?
Yes! This chocolate banana baked oats recipe is a great way to start your morning or energize your afternoon with a healthy snack. This recipe features bananas, oats, and dark chocolate.
Bananas contain prebiotic fiber, vitamins, and minerals – important for digestion, steady energy, and metabolism. Greenish bananas are firm and higher in prebiotic fiber. Brownish bananas are soft and higher in natural sugar, making them a bit sweeter.
Oats are a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Carbohydrates are important for energy and focus.
Cocoa is rich in vitamins, minerals, and antioxidants. The darker, the better. Dark chocolate chips are usually at least 60%, but look for versions with higher cocoa solid percentages (ideally >70%) for even more nutrition!
Top with Greek yogurt and/or drizzle with some nut butter on top and serve with a side of fruit for a balanced breakfast.
How to Store Banana Chocolate Baked Oatmeal
Keep baked oatmeal in the refrigerator for up to one week. Cover the whole pan with plastic wrap or foil for fewer dishes, or package individual servings in to-go containers for a quick grab-and-go breakfast option.
We also love cutting these into healthy baked oatmeal bars, wrapping servings individually in plastic wrap, dropping them in a freezer bag, and storing them in the freezer (for up to three months) for busy mornings. Thaw overnight or defrost in the microwave in the morning.
Looking for more banana oatmeal recipes?
Try out these other recipes, and always, have fun customizing them to your taste!
Banana Chocolate Chip Baked Oatmeal
- 12 ounces old fashioned oats (3 ½ cups)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
- 3 large very ripe bananas, mashed
- 1 quart 2% or whole milk
- 2 large eggs
- ¼ cup packed brown sugar
- ¼ cup unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- ¾ cup dark chocolate chips
- Preheat oven to 375°F. Spray 9×13 pan with non-stick spray.
- Whisk to combine oats, baking powder, cinnamon, and salt in a large bowl.
- In another bowl, mash bananas. Add milk, eggs, brown sugar, butter, and vanilla. Whisk to combine.
- Add wet ingredients to dry ingredients, and use a spatula to combine. Fold in chocolate chips.
- Pour into prepared pan and bake 35-40 minutes or until oats are set and top is golden brown. Enjoy!