Chocolate for breakfast? Always yes. These chocolate baked oats are chocolatey, with hints of banana flavor, topped with peanut butter and fresh banana slices! Grab a cup of coffee because it will feel like you are eating a rich, fudgy brownie, but really, it is baked oatmeal.
Love the combination of bananas and chocolate? Try my recipe for double chocolate banana bread made with Greek yogurt. It's gluten free and low FODMAP too! I love breakfast recipes that also work for snacks too!
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Why You'll Love It
- Recipe Uses Whole Grains
- Tastes Like Dessert
- Easily Adapted To Be Gluten Free, Dairy Free and Low FODMAP
What You'll Need
- Old-Fashioned Oats - The key to nailing the texture of baked oats is to use old-fashioned oats, also known as regular oats. Quick oats will work, but the texture will be mushier. Use certified gluten free oats if cross contamination is a concern.
- Bananas - Use medium-sized ripe bananas for a hint of banana flavor.
- Unsweetened Cocoa Powder - It adds that rich chocolate flavor.
- Milk - Use regular, lactose-free, or unsweetened almond milk.
- Pure Maple Syrup - Adds the perfect sweetness. Make sure it is pure maple syrup and not the kind that has high fructose corn syrup listed in the ingredients.
- Eggs - Holds the baked oatmeal together.
- Chocolate Chips - Double the chocolate flavor - nobody is going to complain about that!
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: With a fork, smash the bananas on a plate or in a bowl. The riper they are, the easier they will mash.
Step 2: In a medium mixing bowl, mix the oats, cocoa powder, baking powder, and salt. Stir.
Step 3: Next, add the wet ingredients: mashed bananas, milk, maple syrup, cooled melted butter, eggs, and vanilla. Stir.
Step 4: Next, add the mashed bananas and chocolate chips. Stir until everything is combined.
Step 5: Pour the batter into a greased 8x8-inch baking dish.
Bake in a preheated 350-degree F oven for 30-40 minutes or until no longer jiggly in the middle. Using jiggly is 100% an official cooking term.
Tips and Tricks
Meal Prep: This baked oatmeal is a perfect way to prepare for the work week. With minimal prep time, one pan of this baked oatmeal will check breakfast off your list all week. Add a slice of sheet pan eggs with cottage cheese for protein too!
Ingredient Swaps
- Cocoa Powder- For a richer, almost dark chocolate flavor, use Dutch processed cocoa powder.
- Sugar - Use brown sugar or white sugar in place of maple syrup.
- Chocolate Chips - Swap in peanut butter chips instead of chocolate chips to amp up the peanut butter flavor.
Toppings
- Peanut Butter - Use a peanut butter with minimal ingredients. My favorites are the brands with only peanuts and salt listed in the ingredients.
- Chocolate Chips - More chocolate - who am I to say no?
- Fresh Banana Slices - Perfect freshness to add to the rich chocolate oatmeal.
- Fresh Raspberries - Another great way to add a bit of brightness to breakfast.
Special Diet Variations
Gluten Free Baked Oats: Use certified gluten free oats, gluten free baking powder and cocoa powder.
Dairy Free Baked Oats: Use unsweetened almond milk in place of milk, and melted coconut oil instead of butter. Dairy Free chocolate chips instead of semi-sweet chocolate chips, like the Enjoy Life brand that you can get on Amazon.
Low FODMAP Baked Oats: If lactose is a concern, use unsweetened almond milk and dairy free chocolate chips. For the bananas, use common, not overripe bananas. My personal rule of thumb is if there are brown spots they are too ripe. Ingredient guidance is based on test results on the Monash University Food App. The leading researcher on the low FODMAP diet.
Storing Leftovers
Store: Keep any leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Gently warm leftovers, without toppings, in the microwave for 15-30 seconds. This is totally optional but a delicious way to enjoy leftovers.
Freeze: Freeze leftovers without toppings in a single-serving-size container for a convenient breakfast. Frozen leftovers will last for up to four months. Anything after that time frame, the texture will begin to suffer. Defrost before enjoying.
What To Serve With Baked Oats
Serve this baked oatmeal with overnight tater tot breakfast casserole and strawberry smoothie bowls for a perfect brunch menu. Add a bloody mary if you dare.
Additional Oatmeal Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Chocolate Baked Oats
Equipment
- 8x8-inch Baking Pan
Ingredients
- 2 large bananas (Note 1)
- 2 cups old-fashioned oats (Note 2)
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk unsweetened almond milk, or lactose-free milk
- ½ cup pure maple syrup (Note 3)
- 2 tablespoons butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Optional Toppings:
- 2 tablespoons creamy peanut butter
- 2 tablespoons semi-sweet chocolate chips
Instructions
- On a small plate or in a bowl, smash the bananas into small pieces.
- In a medium mixing bowl, mix the dry ingredients: oats, cocoa powder, baking powder, and salt. Stir.
- Next, add the wet ingredients: mashed bananas, milk, maple syrup, cooled melted butter, and vanilla. Stir.
- Next, add in the beaten eggs and chocolate chips.
- Pour the batter into a greased 8x8-inch baking pan. Top with additional chocolate chips if desired.
- Bake in a preheated 350 degree F oven for 30-40 minutes or until no longer jiggly in the middle.
- Serve warm with a dollop of peanut butter and fresh banana slices.
Venessa Mandelkow says
This recipe is our number way to use up those extra bananas left our fruit bowl.