6 ingredient Double Chocolate Banana Baked Oats! With a dense, fudgy, brownie-like texture and loads of chocolate flavour, this easy make-ahead breakfast is one the whole family will love!
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My obsession with baked oatmeal continues and this breakfast meets dessert-type situation might be my best one yet...
Double Chocolate Banana Baked Oats!
So good served with a dollop of tart dairy-free yogurt and a handful of fresh berries.
I love to make baked oats at the weekend for easy breakfasts throughout the week and with just 6 ingredients this one is really quick and easy to prepare!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Bananas - The riper and spottier the bananas, the sweeter your baked oats will be. Mine weren't quite as ripe as I'd ideally like but it was photoshoot day and I had to go with it!
- Oats - These should be rolled oats or old fashioned oats.
- Cocoa - This can be Dutch processed or natural. It doesn't matteer which in this recipe.
- Dairy-free milk - Any plant milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. If it's sweetened reduce the sugar in the recipe slightly to compensate.
- Sweetener - This can be sugar (any type) or maple syrup. Just a little is added and the oats aren't overly sweet. Some sugar is necessary to balance out the bitter cocoa though.
- Chocolate - Any dairy-free chocolate will do. You can use chips or chunks. Some gets mixed through the batter for lots of ooey-gooey pockets of melty chocolate and then some is added to the top for decoration. This recipe needs the chocolate chips in the batter to turn out well. I don't recommend skipping them or using anything else instead, although you could throw in some extra mix-ins like more nuts or some dried fruit.
- Optional nuts - I like to use walnuts or pecans. Peanuts would work well too. Although optional they are recommended because nuts, banana, and chocolate are the perfect flavour trio, and they add lovely crunchy texture.
A Visual Walkthrough of the Recipe
Can't wait to make it? Here's a quick visual rundown of how it's done. See the recipe card for the full and detailed version, or check out my recipe video to watch me make it:
1 - Mash the bananas really well.
2 - Add everything else to the bowl and mix well.
3 - Spoon into an oven-proof dish, decorate the top, then bake.
Serving Suggestions
Double Chocolate Banana Baked Oats are great enjoyed warm or cold for breakfast or for dessert. Accompaniments that work really well include:
- A drizzle of drippy almond butter or peanut butter.
- A dollop of vegan yogurt or coconut cream.
- Fresh berries or sliced banana.
- Some plant milk such as cashew milk, soy milk, almond milk, or oat milk, poured over like you would boxed breakfast cereal.
- Dairy-free ice cream or vegan custard for dessert as a healthier dessert alternative.
Recipe FAQs
You can, but it is more bitter so you might need to add a little extra sweetener, or make sure you use extra ripe and spotty bananas to compensate for that.
They can be omitted, but some crunchy pumpkin seeds would make a great alternative!
Recipe
Double Chocolate Banana Baked Oats
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 medium ripe bananas
- ½ cup (84 grams) chocolate chips , (plus a few more to decorate the top)
- ½ cup (40 grams) cocoa powder
- 2 tablespoons sugar or maple syrup
- 2 cups (200 grams) rolled/old-fashioned oats
- 1 cup (240 ml) dairy-free milk
- OPTIONAL 1 small handful chopped walnuts or pecans , omit for nut-free
INSTRUCTIONS
- Preheat oven to 350°F (175°C).
- In a large mixing bowl mash the bananas until smooth. You can even do this in the ovenproof dish that you will be using to bake the oatmeal to save on washing up.
- Add the chocolate chips, cocoa powder, maple syrup/sugar, oats, and milk to the bananas and stir to combine.
- Spoon into an oven-proof dish and smooth out the top then top with a scattering chocolate chips and optional nuts.
- Bake for 35 to 40 minutes or until heated through and a bit crusty on top. Serve warm or cold.
NOTES
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Tegan says
delicious! :)
Amelia Cobb says
Good, but needs salt.
Patricia G says
Looks like a great recipe - would it also work with cacao nibs?
Melanie McDonald says
I wouldn't use them in this recipe. The chocolate chips add fudginess and moistness. I feel like it would be too dry with cacao nibs.