this easy baked oatmeal can be prepped over the weekend and eaten all week! quick to come together, it’s the perfect use for browning bananas and comes out tasting exactly like chocolate chip banana bread!
I literally can’t stop with the baked oatmeal you guys!
Every week I say I’m going to make something else and every week I find myself craving a different flavor combination!
This one was inspired by a bunch of browning bananas that I needed to use up and it occurred to me that I haven’t yet done a banana baked oatmeal which is just unacceptable!
Luckily I’ve now rectified that with this (though to be honest I have so many other banana oatmeal combos I want to make!)
This tastes just like chocolate chip banana bread but you’re getting less sugar and a good amount more fiber, protein AND heart healthy fats.
You know I love a good one-stop meal and this one hits all the marks for me.
It’s easy to pull together and makes a perfect meal to prep the weekend before (that’s what I did!) and serve up for breakfasts and snacks all week.
I actually even had a slice for dessert because it’s just that good! I recommend serving it topped with a little yogurt, fresh banana slices and a drizzle of maple syrup.Print
- 2 cups rolled oats
- 1/3 cup chocolate chips (or raisins if you prefer)
- 1/2 cup walnuts roughly chopped
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 1/2 teaspoons ground cinnamon (more or less to your liking)
- 1/4 teaspoon salt
- 3 tablespoons maple syrup
- 1 1/4 cups of plain unsweetened soymilk
- 1 large egg
- 2 teaspoons vanilla extract
- 2–3 very ripe bananas, mashed (depending on how much banana flavor you want!)
- Preheat oven to 375’F
- Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
- Combine oats, walnuts, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
- Combine maple syrup, milk, egg and vanilla in a separate mixing bowl
- Add wet to dry mixture, folding gently to combine then fold in banana. Let sit for 1 minute to allow chia seeds to soak up some of the moisture
- Fold in chocolate chips chocolate chips
- Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
- Bake for 30 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
- Allow to cool completely before slicing. You don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven.
These oats will keep well in an airtight container in the fridge for 4-5 days.
Keywords: breakfast, oatmeal