A cozy and hearty baked oatmeal combining the flavors of banana bread with walnuts and chocolate chips, perfect for meal prep breakfasts that keep you full and satisfied.
Ingredients
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- 2 cups old-fashioned rolled oats (180g)
- ½ cup chopped walnuts (60g), toasted
- ½ cup chocolate chips (90g), semi-sweet or dark
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¾ cups milk (415ml), whole or plant-based
- 2 large eggs (or flax eggs for vegan: 2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line with parchment paper.
- In a large bowl, combine rolled oats, baking powder, cinnamon, salt, chopped walnuts, and chocolate chips. Stir to distribute evenly.
- In a separate bowl, mash the ripe bananas until smooth but slightly chunky. Add eggs, milk, vanilla extract, and maple syrup or honey if using. Whisk until well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.
- Divide into portions and store in airtight containers in the fridge for up to 5 days. Reheat with a splash of milk in the microwave or in a toaster oven.
Notes
Do not overmix the batter to avoid gummy texture. Toast walnuts for extra flavor. Use ripe bananas for natural sweetness. Adjust sweetness by skipping maple syrup if bananas are very ripe. Let cool before slicing for clean cuts. Variations include adding blueberries, peanut butter swirl, protein powder, or making vegan substitutions.