Name: Chocolate Banana Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 bananas, mashed; 1/4 cup cashew butter; 1 1/4 cup unsweetened almond milk; 1/4 cup pure maple syrup; 2 tsp vanilla extract; 2 cups rolled oats; 1/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1/4 tsp salt; 1/4 cup chocolate chips

Jump to Recipe·5 from 19 reviews

If you’re on the hunt for a cozy, hearty breakfast that feels like a warm hug, you’re going to love this Chocolate Banana Baked Oatmeal Recipe. It’s the perfect mix of rich, chocolaty goodness and natural banana sweetness, baked into a comforting dish that’s great for busy mornings or weekend brunch. I’ve tried a bunch of baked oatmeal recipes, but this one never fails to impress — chocolate chips melted in every bite, with a soft, wholesome texture that stays satisfying even the next day. Stick with me, and I’ll share everything you need to make this a new breakfast staple.

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Why This Recipe Works

Naturally sweet and rich: Ripe bananas and cocoa powder combine to create a deep chocolate flavor without added junk.
Creamy texture: Cashew butter and almond milk make the oatmeal moist and luscious without heaviness.
Easy to make: Minimal ingredients and simple steps mean you’re in and out of the kitchen fast.
Versatile: Feel free to toss in nuts, swap sweeteners, or adjust chocolate chips to suit your taste.

Chocolate Banana Baked Oatmeal, healthy baked oatmeal with chocolate and banana, easy chocolate banana breakfast recipe, hearty banana oatmeal bake, chocolate banana oatmeal dessert - The image shows an oval-shaped white dish filled with a thick, dark brown chocolate oat mixture. The texture is chunky with visible oats mixed in a glossy chocolate sauce. Scattered on top are small, dark chocolate chips that add a slightly raised detail. The dish sits on a white marbled surface, highlighting the rich color of the mixture inside. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Banana Baked Oatmeal Recipe plays an important role to create a balance of flavors and textures. Plus, they’re easy to find and mostly pantry staples, which is a huge win for a last-minute breakfast.

Bananas: Use ripe bananas—they add natural sweetness and keep the bake moist and tender.
Cashew butter: This nut butter adds creaminess and a subtle richness; you can substitute almond or peanut butter if you prefer.
Unsweetened almond milk: Keeps things dairy-free with a neutral taste that lets chocolate and banana shine.
Pure maple syrup: Adds just enough sweetness with a lovely depth that pairs perfectly with cocoa.
Vanilla extract: Enhances all the flavors and adds a little aromatic sweetness.
Rolled oats: The base of baked oatmeal—they soak up moisture and provide chewy, satisfying texture.
Unsweetened cocoa powder: Gives the oatmeal that rich chocolate flavor without extra calories or sugar.
Baking powder: Ensures your baked oatmeal rises just right and isn’t too dense.
Salt: Balances flavors and enhances the sweetness of chocolate.
Chocolate chips: The best surprise pockets of melty chocolate you’ll find in every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite parts about this Chocolate Banana Baked Oatmeal Recipe is how flexible it can be. I frequently change things up depending on what I have on hand or what I’m craving that day, and it still lands perfectly every time.

Nut-free option: Swap cashew butter for sunflower seed butter to keep it allergy-friendly—my niece loves it this way, and no one notices the difference!
Extra crunch: Add chopped walnuts or pecans on top before baking, giving a pleasant texture contrast.
Sweetness level: If you prefer less sweet, reduce maple syrup by half; for an indulgent treat, sprinkle extra chocolate chips on top.
Seasonal spice: A pinch of cinnamon or nutmeg pairs surprisingly well with the banana and chocolate, especially in colder months.

Step-by-Step: How I Make Chocolate Banana Baked Oatmeal Recipe

Step 1: Preheat and prep your baking dish

Start by heating your oven to 400°F (200°C) and lightly greasing your baking dish or lining it with parchment paper. I like a 9×9 inch square dish—perfect size for eight servings, easy to cut and store leftovers.

Step 2: Mix your wet ingredients

In a large mixing bowl, mash two ripe bananas well. Then add cashew butter, almond milk, pure maple syrup, and vanilla extract. Whisk everything together until it’s smooth and well combined. Trust me, getting your wet ingredients ready first saves a lot of time!

Step 3: Combine dry ingredients

In a separate bowl, mix rolled oats, unsweetened cocoa powder, baking powder, and salt. This keeps the cocoa and leavening well distributed in your oatmeal, so you don’t get any bitter clumps.

Step 4: Bring it all together and add chocolate chips

Stir the dry ingredients into the wet mixture until everything is just combined. Then, fold in the chocolate chips—you’ll want to save a handful for topping, too. This little trick makes the top extra melty and tempting when fresh out of the oven.

Step 5: Bake and cool thoroughly

Pour the oatmeal mix into your prepared dish and spread it evenly with a spatula. Pop it in the oven for about 25 minutes or until it’s set in the middle and slightly golden on top. Let it cool at least 10 minutes before cutting into squares—this helps it firm up and makes serving so much neater.

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Pro Tips for Making Chocolate Banana Baked Oatmeal Recipe

Use ripe bananas: The riper, the better—they add sweetness and moisture that really elevate the final texture.
Don’t overmix: Stir until just combined to keep your oatmeal tender and not tough.
Add chocolate chips twice: Mix them in and sprinkle some on top for an irresistible melty finish.
Cool before cutting: This step saves mess and helps your bars hold their shape beautifully.

How to Serve Chocolate Banana Baked Oatmeal Recipe

Garnishes

I love topping my oatmeal squares with a dollop of creamy Greek yogurt or a drizzle of peanut butter when I want extra protein and creaminess. Fresh berries or sliced banana on top add a bright, fresh note that complements the chocolate and banana flavors perfectly.

Side Dishes

Serve this baked oatmeal alongside a simple green smoothie or a cup of hot coffee for a complete, satisfying breakfast. Sometimes I make scrambled eggs on the side for a savory counterbalance—it’s surprisingly good!

Creative Ways to Present

If you’re hosting brunch, cut the oatmeal into neat squares and arrange them on a wooden board alongside bowls of nuts, seeds, and fresh fruit for a beautiful DIY breakfast spread. Wrapping individual squares in parchment paper makes for an adorable grab-and-go snack at picnics or road trips.

Make Ahead and Storage

Storing Leftovers

I transfer any leftovers to an airtight container and keep them in the fridge for up to 4 days. The oatmeal actually tastes better the next day once the flavors have settled, and the texture remains soft and indulgent.

Freezing

This Chocolate Banana Baked Oatmeal Recipe freezes wonderfully. I slice it into portions, wrap each piece in plastic wrap, then store in a zip-top bag. When I want a quick breakfast, I thaw a piece overnight in the fridge or pop it straight into the microwave for a minute or two.

Reheating

Microwave is my go-to for reheating; just cover the oatmeal with a damp paper towel to keep it from drying out. Alternatively, you can warm it in a toaster oven set to 350°F for about 8 minutes, which brings back the fresh-out-of-the-oven crispness on top.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can! Quick oats will make the baked oatmeal a bit softer and less chewy. Just keep an eye on the baking time, as quick oats may absorb liquid faster and could need a minute or two less in the oven.
Can I substitute the cashew butter with something else?

Absolutely! Almond butter, peanut butter, or even sunflower seed butter work great as substitutes. Each will slightly change the flavor, so pick what you love or have on hand.
Is this recipe gluten-free?

It can be! Just make sure to use certified gluten-free rolled oats to avoid any contamination. All other ingredients here are naturally gluten-free.
Can I make this recipe vegan?

Yes, this recipe is already vegan-friendly since it uses plant-based milk and no eggs or dairy. Just double-check your chocolate chips are dairy-free.
How do I know when the baked oatmeal is done?

Look for a firm texture when you gently press the center—it should spring back and not be jiggly. The edges will be set and slightly pulling away from the dish. Overbaking can dry it out, so 25 minutes is usually perfect.

Final Thoughts

This Chocolate Banana Baked Oatmeal Recipe has become one of my absolute favorites for a reason — it’s simple, nourishing, and downright delicious. I love how it feels indulgent without being complicated or loaded with processed ingredients. If you’re looking to shake up your breakfast routine or find a crowd-pleasing brunch recipe, give this one a try. I can almost guarantee you’ll end up making it on repeat, just like I do!