Description

A delicious and comforting baked banana chocolate chip oatmeal that’s perfect for a healthy breakfast or snack. Made with rolled oats, ripe bananas, warm spices, and sweet chocolate chips, this dish is baked to a soft, custardy consistency and naturally sweetened with pure maple syrup. It’s easy to prepare, nutritious, and can be customized with your choice of milk.

Ingredients

Scale

Dry Ingredients

2½ cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt

Wet Ingredients

2 ripe bananas
2 cups milk (dairy or non-dairy alternatives like almond or oat milk)
2 eggs
¾ cup pure maple syrup
2 teaspoons vanilla extract

Add-ins

1 cup chocolate chips

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish with melted butter or non-stick spray to prevent sticking and ensure easy serving.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir the ingredients together until evenly distributed to build the flavorful oat base.
Prepare Wet Ingredients: In a separate bowl, mash the ripe bananas until smooth. Add the milk, eggs, pure maple syrup, and vanilla extract, then mix well to combine all the wet components into a smooth mixture.
Combine Wet and Dry Mixtures: Pour the wet banana mixture into the dry oats mixture and stir until just combined. Gently fold in the chocolate chips to evenly distribute them throughout the batter.
Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it evenly with a spatula to ensure uniform cooking.
Bake: Bake in the preheated oven for 50 to 60 minutes until the oatmeal is set and golden on top. For a softer texture, aim for closer to 50 minutes; for a firmer baked oatmeal, bake toward 60 minutes.
Rest Before Serving: Remove from the oven and let the baked oatmeal rest for 5 to 10 minutes to allow it to firm up slightly and cool down for easier serving.

Notes

Use ripe bananas for maximum sweetness and moisture.
For a dairy-free version, substitute milk with almond, oat, or soy milk.
Maple syrup can be replaced with honey or agave syrup if preferred.
Chocolate chips can be switched for nuts or dried fruit for different textures and flavors.
Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Method: Baking
Cuisine: American