Chocolate Chip Banana Baked Oatmeal
This Chocolate Chip Banana Baked Oatmeal recipe is what dreams are made of. This recipe is vegan, gluten-free, healthy and wholesome! It’s made with simple ingredients that you likely already have in your pantry. It’s an easy recipe to prepare in advance, and you can freeze it too!
Expect delicious flavours like banana, cinnamon, chocolate and peanut butter in this delectable baked oatmeal.
This Chocolate Chip Banana Baked Oatmeal is:
- made with simple and wholesome pantry ingredients
- simple to make
- easy to meal-prep
- easy to freeze
- GREAT tasting with flavours like banana, cinnamon, chocolate and peanut butter!
I mean, it doesn’t get more scrumptious than this! Some flavour combos just never get old. This chocolate chip banana baked oatmeal recipe is also a good meal-prep recipe to enjoy breakfast through the week. The leftovers are just as good as the day you made it. And, it makes enough to feed 8 people.
2 cup rolled oats
2 tbsp ground flax
2 tsp baking powder
1 tsp cinnamon
1/4 tsp fine sea salt
1/3 cup semi-sweet chocolate chips (vegan)
2 medium bananas , mashed (3/4 cup mashed)
1 tsp pure vanilla extract
2 cups almond milk
1/3 cup maple syrup
1/4 cup peanut butter
Preheat oven to 375F/190C. In a rectangular 8×11-inch baking dish, add the oats, ground flax, baking powder, cinnamon, and salt. Mix together.
Add the wet ingredients: mashed banana, vanilla, almond milk, maple syrup and peanut butter. Whisk with a fork to combine everything.
Sprinkle with chocolate chips and bake for 25 to 30 minutes, until the edges are lightly brown and the mixture is set.
Let cool for 10 minutes before cutting into slices and serving, or allow to cool completely.
Optional to drizzle with more peanut butter and sliced banana for serving.
This recipe will keep for up to 5 days. Store in an air-tight container in the refrigerator. Alternatively, cover the baking dish with plastic wrap and refrigerate.
Be sure that the banana baked oatmeal has cooled completely before storing. To re-heat, pop in the microwave in 30 second increments for 1 to 2 minutes. This recipe is also delicious cold.
This recipe can be frozen. Let the bake cool completely, cut and store the individual pieces in air-tight containers.
To reheat from frozen: microwave at 30 second intervals for 1 to 2 minutes. You can also freeze the entire bake (uncut) to re-heat for later. Cover the top in tinfoil and reheat at 350F for 20 to 25 minutes.
Organic Sprouted Rolled OatsSee Product