Description
This Baked Banana Chocolate Chip Oatmeal is a warm, comforting breakfast perfect for a nutritious start to your day. Made with rolled oats, ripe bananas, and sweetened with pure maple syrup, it’s baked to golden perfection with melty chocolate chips scattered throughout. Easy to prepare and naturally gluten-free when using certified oats, this recipe serves 9 and can be enjoyed warm or cold.
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
Instructions
- Preheat and Prepare Dish: 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.
- Combine Dry Ingredients: In a large bowl, mix together the rolled oats, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas until smooth. Add the milk, eggs, pure maple syrup, and vanilla extract, then whisk together thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet banana mixture into the bowl with the dry oat mixture. Stir until just combined to avoid overmixing, then gently fold in the chocolate chips.
- Transfer and Spread: Pour the batter into the prepared baking dish, spreading it evenly to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 50 to 60 minutes. Bake closer to 50 minutes for a softer texture or up to 60 minutes for a firmer texture. The oatmeal is done when it is set and lightly golden on top.
- Rest and Serve: Remove from the oven and let it rest for 5 to 10 minutes to set further before slicing and serving warm.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- You can substitute chocolate chips with nuts or dried fruits for variation.
- For a vegan version, use plant-based milk and replace eggs with flax eggs.
- This oatmeal can be stored covered in the refrigerator for up to 5 days and reheated before serving.
- To make the dish gluten-free, confirm your oats are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
