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.
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.
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.
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!
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.
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?
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!
Chocolate Banana Hazelnut Baked OatmealAuthor:
- 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
- 2 tablespoons chocolate chips
- 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.
Recipe shared with permission from the ecookbook Not Just For Goldilocks by Jo Hodson.