this Peanut Butter, Banana, Chocolate Chip Baked Oatmeal It's the ultimate make-ahead, fiber-rich, wholesome breakfast. It's made with hearty oats, mashed bananas, peanut butter, maple syrup, chocolate chips, chia seeds, and more, baked into a sweet and healthy oatmeal casserole.
Easy Banana Baked Oatmeal with Peanut Butter and Chocolate Chips
Who doesn't love the classic combination of peanut butter, banana, and chocolate chips baked into a gooey, fiber-rich breakfast?
This Peanut Butter, Banana, Chocolate Chip Baked Oatmeal is one of our (and your) favorite baked oatmeal combos, based on our popular oatmeal cup.
This oatmeal bake is a dairy-free and gluten-free breakfast that's packed with healthy ingredients but tastes like dessert! This is an easy one-bowl recipe that's delicious straight from the oven or stored for meal prep. Whip up this baked oatmeal recipe at the start of a busy week and have it ready for breakfast or snacks all week long (or keep it in the refrigerator for longer)!
Reader comments
“Great! Easy to make and the ingredients are already there. I have tried other oatmeal bakes from other sites but they tend to come out dry or have the wrong texture. This is exactly what I was hoping for! Great flavor and texture . My daughter loves it too!”
Lauren
Are baked oats good for you?
Absolutely! This baked oatmeal recipe is a delicious and nutritious way to start your day. It's packed with protein from eggs and nut butters, fiber from oats and chia seeds, and more, thanks to an array of healthy ingredients.
Required raw materials
- banana – Be sure to use ripe bananas for extra sweetness. Bananas that still have green in them will be whiter and less sweet.
- Egg – Eggs are a great source of protein and help bind everything together.
- peanut butter – Use your favorite variety of creamy peanut butter. Or, swap it out for any nut butter you like.
- Maple sugar – My natural sweetener of choice. If you don’t have maple syrup, honey will work too.
- milk – I like to use almond milk, but you can use whatever milk you have on hand.
- Oil – You can use melted avocado or coconut oil for richness and moisture.
- applesauce – Applesauce provides extra sweetness to this baked oatmeal recipe and acts as another binding agent.
- Vanilla extract – Adds depth of flavor.
- oat – use oatmeal, no Quick cooking oats. If you're gluten-free, make sure to buy certified gluten-free oatmeal.
- baking powder – A little baking powder keeps the oatmeal from baking too dense.
- chia seeds – These are optional but a great way to add extra fiber and healthy fats.
- sea salt – A sprinkle of fine sea salt helps bring out all the flavor in oatmeal baking recipes.
- chocolate chips – I use Enjoy Life dark chocolate chips – regular or mini. Feel free to use any kind of chocolate chips you like.
How to Make Oatmeal Bake
This baked oatmeal recipe is so easy! It only takes a few minutes to prepare and then it's ready to go in the oven. Here's a quick overview of the recipe:
- Mix wet ingredients: In a large bowl, mash the bananas until smooth and stir in the eggs. Once combined, add peanut butter, maple syrup, almond milk, oil, applesauce, and vanilla extract.
- Add dry ingredients: Oats, baking powder, chia seeds, salt and chocolate chips and mix until everything is evenly distributed.
- bake: Transfer the oatmeal mixture to a greased baking pan lined with Parchment Sling. Bake at 350°F until center is firm. Cool slightly, then scoop or cut and serve!
Can you bake instant oatmeal?
I don't recommend it. Instant oats are different from regular oats because they are thinly sliced, processed, and often seasoned. This does not give baked goods or baked oatmeal the same structure as regular oats or quick oats.
Can baked oatmeal be made without eggs?
Yes! Baked oats do require a binding agent, though, so if you need to make oats without eggs, you'll need to use a substitute.
Egg substitute!
A good option is to use regular eggs instead of flax eggs (1 tablespoon flaxseed meal and 3 tablespoons water). To make the two flax eggs required for this recipe, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Once mixed, let the flax eggs sit for a few minutes before adding them to the oat mixture as directed.
Why are my baked oats soggy?
There are several reasons why your baked oats may be wetter than you'd like:
- You used quick oats. While rolled oats or quick oats can be used, I do recommend using rolled oats in this recipe. They have more structure than quick oats and have a heartier, chewier texture.
- You are not measuring your ingredients accurately. Make sure to measure the wet and dry ingredients accurately so you get the perfect ratio for the perfect texture.
- They need more time to bake. Sometimes soggy baked oats need a little more time in the oven!
Tips and Notes
- Grease a baking sheet. Be sure to coat the baking sheet with a light coat of cooking spray before adding the oat mixture. This will prevent it from sticking to the pan.
- Line with parchment slings. A Parchment Sling is optional, but it does make it easier to remove the oatmeal from the pan once baking is done.
- Check for doneness. The best way to ensure your oatmeal is done baking is to insert a toothpick into the center. If it comes out clean, your banana baked oatmeal is ready. If it comes out with “batter” on it, it needs more time to bake.
- Cool slightly before slicing. I recommend letting the oatmeal bake in the pan for a few minutes before slicing. This gives you time to set it up (and prevents you from burning your mouth on hot oats!)
Variety
- Use another nut butter. Feel free to swap out the peanuts for almond or cashew butter if you wish.
- Make it nut-free. Looking for nut-free options? Try using sunscreen instead.
- Add fruit. Add more texture by adding a handful of fresh or frozen raspberries or blueberries. Or, use a handful of dried cranberries or raisins to add some chewy sweetness.
- Use other mixes. Looking for more textures? Try adding chopped nuts, coconut flakes, flax seeds, or pumpkin seeds.
- Season it. Sprinkle with cinnamon or nutmeg to add some extra flavor.
Food recommendations
I like to serve a slice of baked oatmeal right out of the pan with a drizzle of almond milk! Cool and cut into small pieces for a delicious on-the-go breakfast or snack.
If you're making this a sit-down breakfast, here are some delicious pairing options:
How to store
Leftover oatmeal can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Before reheating, thaw in the refrigerator overnight if frozen, or pop it quickly in the toaster or microwave.
Heating chip: Heat in a toaster or oven at 350°F for 5-10 minutes, or in the microwave for one minute or until warmed through.
To heat the entire tray: Heat in 350°F oven for 20 minutes or until heated through.
Reader comments
“Thank you so much for the recipe. My family loves this baked oatmeal. I followed the instructions and it turned out perfect.”
Kelly
More Oatmeal Baking Recipes You’ll Love
Watch the video:
- 2 medium to large ripe bananas
- 2 big Egg
- 1/3 cup Creamy Peanut Butter See comments
- 1/4 cup Maple sugar
- 1 cup almond milk
- 1 spoon avocado oil or coconut oil melted
- 1/4 cup applesauce
- 1 teaspoon Vanilla extract
- 3 cup gluten free oatmeal
- 1 teaspoon baking powder
- 1 spoon chia seeds Can be omitted if necessary
- 1/2 teaspoon fine sea salt
- 1/2 cup Enjoy Life Dark Chocolate Chips or 1/3 cup Enjoy Life Mini Chocolate Chips
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Preheat oven to 350 degrees and grease an 8″ x 8″ oven safe pan. If desired, prepare parchment slings by cutting a piece of parchment paper slightly larger than the pan (to make it easier to remove for baking).
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Mash bananas in a large bowl until smooth. Add the eggs and stir to combine. Then add peanut butter, Maple sugaralmond milk, oil, applesauce and vanilla until just combined.
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Add oats, baking powder, chia seeds, salt, and chocolate chips to the wet ingredients and stir until thoroughly combined.
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Pour into prepared 8″ x 8″ dish and bake for 40 minutes, until center is just firm.
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Scoop or cut and serve warm or with almond milk, or cool and cut into 9 portions.
You can swap in your favorite nut butter here, or use sunscreen butter to make it nut-free.
Serve: 9GCalories: 276kilocaloriescarbohydrate: 31.2Gprotein: 7.5Gfat: 15.5GSaturated fat: 8.2Gcholesterol: 41milligramssodium: 170milligramsfiber: 3.6Gsugar: 14.2G
