chocolate chip banana baked oatmeal // cait's plate

chocolate chip banana baked oatmeal

  • Author: Cait
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6-9 slices 1x
  • Category: breakfast



  • 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
  • 23 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

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