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    Home » Recipes » Breakfast

    Published: Nov 3, 2015 · Modified: Aug 29, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 1 Comment

    Chocolate Banana Hazelnut Baked Oatmeal

    5 from 4 votes
    JUMP TO RECIPE
    Chocolate Banana Hazelnut Baked Oatmeal

    Chocolate Banana Hazelnut Baked Oatmeal is a healthy vegan breakfast casserole that is packed full of delicious chocolate flavour, hearty oats, sweet banana and crunchy, toasty hazelnuts.

    a dish of chocolate banana hazelnut oatmeal

    Starting the day with some chocolate is always a good idea, and this Chocolate Banana Hazelnut Baked Oatmeal Rich is absolutely delicious.

    The rich cocoa chocolate banana flavour, and roasty, toasty, crunchy hazelnuts make for the perfect flavour combination. It's got healthy Nutella kind of vibes going on and is naturally vegan, gluten-free and dairy-free.

    Jump to:
    • Ingredients
    • How to Make Chocolate Banana Hazelnut Baked Oatmeal
    • Serving Suggestions
    • Storing Leftovers
    • Recipe FAQs
    • Hungry For More?
    • Recipe
    • Reviews & Questions

    Ingredients

    To make Chocolate Banana Hazelnut Oatmeal you will need:

    • Substitutions - Hazelnuts work incredibly well with the chocolate banana flavour, but you can sub them for any other nut (walnuts or pecans are great in it), or omit them completely if you have a nut allergy. For sweetness I like to add a little maple syrup but you can use sugar, agave, or a little stevia if you prefer.
    • Oats - Use certified gluten-free oats if necessary.
    • Equipment - You will need an oven-proof baking dish. Anything from a ceramic casserole dish to a cast iron skillet or a cake pan will do.

    How to Make Chocolate Banana Hazelnut Baked Oatmeal

    Baked oats make for such an easy breakfast. Simply mix the dry ingredients together in a bowl, then mash 1 banana and slice the other. Add the mashed banana to the bowl along with the other wet ingredients. Stir really well, spoon into a dish, topped with sliced banana then bake. I like to get it in the oven, then go have a shower and get ready for my day while it cooks.

    Serving Suggestions

    Chocolate Banana Baked Oatmeal is good hot, warm or cold. It's delicious just as it is but can also be served in a bowl with some cold plant milk. I have recipes for oat milk, almond milk and cashew milk here on A Virtual Vegan. It's also great with a dollop of vegan yogurt or peanut butter!

    Storing Leftovers

    This recipe is a great one for making ahead as part of your meal prep. Leftovers are good cold and reheated. Store covered or in an airtight container in the refrigerator for 3 to 4 days and reheat in the microwave or in a low oven.

    Recipe FAQs

    What can replace a banana in baked oats?

    Mashed sweet potato or pumpkin makes a great sub for banana in recipes like baked oatmeal. Use about cup (4½oz or 125grams) in place of each banana.

    Hungry For More?

    Love this baked oatmeal recipe? You might also enjoy:

    • a bowl of coconut milk oatmeal topped with mango
      Coconut Milk Oatmeal
    • a slice of apple baked oatmeal with yogurt and maple syrup
      Apple Baked Oatmeal
    • Strawberry Baked Oatmeal
    • peach baked oatmeal
      Peach Baked Oatmeal

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    chocolate banana hazelnut baked oatmeal

    Chocolate Banana Hazelnut Baked Oatmeal

    Author: Melanie McDonald
    5 from 4 votes
    Chocolate Banana Hazelnut Baked Oatmeal is a healthy vegan breakfast casserole that is packed full of delicious chocolate flavour, hearty oats, sweet banana and crunchy, toasty hazelnuts.
    PRINT PIN SAVE Saved!
    PREP TIME: 5 minutes minutes
    COOK TIME: 40 minutes minutes
    Total Time 45 minutes minutes
    Servings 4 small servings

    Ingredients
      

    • 1 cup (100 grams) rolled or old fashioned oats , gluten-free if necessary
    • 1 tablespoon ground flax seeds
    • 2 handfuls roasted hazelnuts (or raw)
    • 2 tablespoons cocoa powder
    • 2 teaspoons ground cinnamon
    • ⅛ teaspoon fine sea salt
    • 2 medium bananas (1 mashed, 1 sliced)
    • 1 to 4 tablespoons maple syrup , or agave, sugar or granulated sweetener (add to taste)
    • 1 cup (240 mls) plant dairy-milk

    Optional

    • 2 tablespoons chocolate chips
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    INSTRUCTIONS
     

    • Preheat oven to 375° F (190 °C)
    • Mix all the dry ingredients together in a medium bowl.
    • Add one mashed banana, the sweetener and the plant milk to the bowl and mix together really well. Spoon into a pie dish, baking dish, skillet or lined cake pan.
    • Arrange the sliced banana on top of the mixture and the optional chocolate chips if using, then bake uncovered for 40 mins or until the top is golden and the banana slices lightly browned at the edges.

    NUTRITION

    Serving: 1serving | Calories: 313kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 78mg | Potassium: 505mg | Fiber: 7g | Sugar: 20g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

    Recipe shared with permission from the ecookbook Not Just For Goldilocks by Jo Hodson.

    « Vegan Marinara Sauce
    Easy Tomato Basil Soup »
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      Recipe Rating




    1. Rochelle says

      November 30, 2015 at 8:50 pm

      Ok, thanks. I'll give it a try with almond flour or meal.

      Reply

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