Chocolate Chunk Banana Baked Oatmeal

This easy Chocolate Chunk Banana Baked Oatmeal is a delicious twist on classic oatmeal – you’ll definitely want to start your day with a serving of this easy vegan breakfast! This healthier oatmeal has no added sweetener. It’s sweetened entirely with ripe banana and chocolate chunks.

For all the oatmeal recipes that I share, baked oatmeal isn’t something that I’ve made too often. To be honest, it’s a method of preparing it that I often forget about…but now that I’ve rediscovered baked oatmeal, with its fluffy center and crispy edges, it’s here to stay.

If you’ve never tried baked oatmeal before, you’re going to want to listen up. Baked oatmeal is similar to traditional oatmeal, but it’s made with a few extra simple ingredients. Instead of simmering on the stove, you bake in a dish until puffy and golden.

The result is an oatmeal breakfast that’s incredibly delicious and more hands-off than oatmeal made on the stovetop. In addition to the usual rolled oats and milk needed for oatmeal, a flax egg is also stirred in as well as some baking powder, to help give the oatmeal a little lift.

This chocolate chunk banana baked oatmeal also has a touch of cinnamon, coconut oil for richness, a splash of vanilla extract, dark chocolate chunks, and ripe mashed banana.

Besides that ripe banana and the chocolate chunks, there’s no sugar added. I found it to be plenty sweet enough! If you have a sweet tooth, stir in a tablespoon of maple syrup before baking or drizzle over the top after baking.

I also like to slice a banana and place on top of the oats before baking. It looks pretty and adds texture to the oats. As they bake up, the oats absorb the liquid, puff up, and brown around the edges. Between the crispy edges, melted chocolate, and gooey center, you’ll have a hard time resisting.

How to make individual servings of banana baked oatmeal:

I opted for to make one big baked oatmeal in my 6-inch cast iron skillet. But, you can also divide it between three ramekins. That way, each person can have their own OR you can save them to reheat for breakfast later in the week.

You can also double the recipe and bake in 5 ramekins or an 8-inch skillet pan. Then, you’ll have breakfast for the entire week.

This is such an easy breakfast treat, and can be so versatile too! I hope you all love this one. It was so requested on Instagram that I just HAD to share. More baked oatmeal variations coming your way soon ;) enjoy!

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