Fudgy Chocolate Baked Oatmeal With Bananas

What's not to love about starting your day with double chocolate oatmeal? This easy chocolate baked oats recipe is a decadent, nutritious way to start your morning! No one will be able to resist waking up to fudgy chocolate chip gooeyness mixed with wholesome oats and bananas.

Prep Time 5

Cook Time 35

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

2 ripe bananas mashed
1 ⅔ cup (g) milk 2% recommended or dairy-free milk
2 large eggs
4 tablespoons (g) butter, melted and cooled or coconut oil
⅓ cup (74 g) brown sugar or pure maple syrup
2 teaspoons vanilla extract
3 cups (g) old fashioned rolled oats use certified gluten-free oats for gluten-free recipe
½ cup (g) unsweetened baking cocoa
1 teaspoon baking powder
¼ teaspoon salt
1 cup (g) semisweet chocolate chips divided

Instructions

Preheat oven to 350°F. Grease a 2 quart baking dish and set aside.
In a large mixing bowl mash bananas. Add milk, eggs, melted and cooled butter, brown sugar, and vanilla extract. Whisk to combine.
2 ripe bananas, 1 ⅔ cup milk, 2 large eggs, 4 tablespoons butter, melted and cooled, ⅓ cup brown sugar, 2 teaspoons vanilla extract
Add the oats, cocoa powder, baking powder, salt, and ¾ cup chocolate chips. Stir until well combined and pour into prepared baking dish. Sprinkle remaining ¼ cup chocolate chips on top.
3 cups old fashioned rolled oats, ½ cup unsweetened baking cocoa, 1 teaspoon baking powder, ¼ teaspoon salt, ¾ cup semisweet chocolate chips, ¼ cup semisweet chocolate chips
Bake for 35-40 minutes, or until edges are set and center is almost set. (Insert a knife to check. You'll want it to come out without liquid, but not dry.) Cool for 5-10 minutes before slicing or spooning for serving.

Notes

Storing / Freezing

Freezing Instructions: Bake and cool completely. Slice and wrap portions in plastic wrap. Transfer wrapped oatmeal to a freezer safe container or ziplock freezer bag up to 3 months.

When ready to eat, thaw serving portion overnight in the refrigerator or defrost frozen oatmeal in the microwave at 30% power.

Refrigerating: Refrigerate baked and cooled oatmeal up to a week. Wrap serving-size portions in plastic wrap and refrigerate. Rewarm in the microwave.

Nutrition