Chocolate Banana Baked Oatmeal Recipe

This chocolate banana baked oatmeal is a wholesome, crowd-pleasing breakfast that pairs ripe bananas, cocoa, rolled oats, and semi‑sweet chocolate for a treat that tastes indulgent but delivers nutrients. It’s ideal for meal prep, feeding a family, or making ahead for grab-and-go mornings. This recipe is easy to customize and stores well in the fridge or freezer.

When new parents need simple breakfasts, baked oatmeal like this one becomes invaluable. It’s rich in whole grains and healthy fats, and the banana keeps it naturally sweet and moist—many people describe it as brownie-like while still being wholesome enough for breakfast or a mid-day snack.

What you need for chocolate banana baked oatmeal

• Bananas: Use ripe, mashed bananas for moisture and natural sweetness.
• Chocolate: A combination of unsweetened cocoa powder and semi-sweet chocolate chips gives a deep chocolate flavor.
• Eggs: Eggs bind the mixture; this recipe has not been tested with egg substitutes.
• Rolled oats: Old-fashioned rolled oats work best for texture; use certified gluten-free oats to keep it gluten free.
• Maple syrup and vanilla extract: A touch of maple and vanilla enhances the natural sweetness from banana and chocolate.
• Unsweetened almond milk: Any dairy-free milk can be used as a substitute.

Top tips for success

Storage: Refrigerate baked oatmeal in an airtight container for 3–5 days for best quality. You can freeze individual slices for up to 3 months.

Oat types: Rolled or old-fashioned oats work well; avoid steel-cut oats for this recipe.

Boost protein: To increase protein, substitute 1/4 cup of the cocoa powder with 1/4 cup of chocolate protein powder.

Storage and freezing

Cool baked oatmeal completely before storing. Refrigerate in an airtight container for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen.

Serving suggestions

Serve slices topped with fresh banana slices, extra chocolate chips, and a drizzle of peanut butter or almond butter. To round out the meal, pair with coffee, a simple egg, or fruit on the side.

Chocolate Banana Baked Oatmeal

Enjoy this chocolate banana baked oatmeal — a simple, satisfying blend of rolled oats, ripe bananas, cocoa, and chocolate chips. It’s easy to make, customizable, and perfect for breakfast or snacks.

By: Emily Richter

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 6

Ingredients

Dry

• 2 cups rolled oats
• 2 large ripe bananas, mashed (about 1 cup)
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 cup semi-sweet chocolate chips, plus extra for topping

Wet

• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 cup unsweetened plain almond milk (or other dairy-free milk)
• 2 tablespoons melted coconut oil

Optional

• 2 tablespoons all-natural creamy peanut butter (swirled in or served on top)

Instructions

1. Preheat the oven to 350ºF (175ºC). Line an 8×8-inch baking pan with parchment paper or lightly grease with coconut oil.
2. Combine the dry ingredients in the prepared pan: rolled oats, mashed bananas, cocoa powder, baking powder, and half of the chocolate chips. Stir to mix evenly.
3. In a separate bowl, whisk the eggs, then add vanilla, maple syrup, almond milk, and melted coconut oil. Pour the wet mixture over the dry ingredients and stir until fully combined.
4. Smooth the top, sprinkle remaining chocolate chips over the batter, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the baked oatmeal to rest for 10 minutes before slicing. Serve warm or cool, topped with fresh banana slices and a drizzle of nut butter if desired.

Tips & notes

• Old-fashioned rolled oats give the best texture for this recipe.
• Use any type of chocolate chips you prefer—dark, semi-sweet, or milk chocolate.
• To freeze: cool completely, slice, and store in a freezer-safe container for up to 3 months.
• For more protein, replace 1/4 cup of cocoa powder with 1/4 cup chocolate protein powder.