Fudgy Baked Chocolate Oatmeal recipe is a decadent and nutritious way to start your morning! No one will be able to resist waking up to double chocolate gooeyness mixed with wholesome oats, bananas, and a dollop of peanut butter on top!
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.
Add oats, cocoa powder, baking powder, salt, and 3/4 cup chocolate chips. Stir until well combined and pour into prepared baking dish. Sprinkle remaining 1/4 chocolate chips on top.
Bake for 35-40 minutes, or until edges are set and center is almost set. (Insert a knife to check because it might look set on the top while being liquidy inside.) Cool for 5-10 minutes before slicing or spooning for serving.
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Peanut Butter chocolate Oatmeal
Swap out the melted butter or coconut oil with the same amount of creamy peanut butter.
Making the recipe dairy free
Substitute an equal amount coconut oil for the butter OR replace the butter with 1/4 cup creamy peanut butter
Use non-dairy milk for the milk.
Replace regular chocolate chips with non-dairy chocolate chips, such as Enjoy Life.
Storing / Freezing
Freezing Instructions: Bake and cool the oatmeal completely. Slice portions and wrap pieces in plastic wrap. Transfer wrapped oatmeal to a freezer safe container or ziplock 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.