Chocolate Baked Oats
Enjoy this double chocolate baked oatmeal topped with peanut butter and banana slices.
Servings: 6 Servings
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.
Notes
Note 1: Use ripe bananas. If making this low FODMAP, use bananas without any brown spots.
Note 2: Do not use quick oats or the texture of the baked oats will be mushy.
Note 3: Only use pure maple syrup, not the imitation kind, which can have high fructose corn syrup in it.
Store leftovers covered on the refrigerator for 3-4 days.
Nutrition Information
Serving: 1 ServingCalories: 266kcalCarbohydrates: 37gProtein: 8gFat: 12gSugar: 18g
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