1-Bowl Chocolate Chip Banana Baked Oatmeal
User Reviews
4.9
1-Bowl Chocolate Chip Banana Baked Oatmeal
Description
The recipe starts by mixing flaxseed meal with water to create a binding flax egg, then blending mashed banana, maple syrup, coconut oil, salt, and cinnamon. Dairy-free milk is added for moisture, and gluten-free rolled oats, chopped walnuts, and half of the chocolate chips are stirred in. The mixture is transferred to a greased baking dish and topped with extra banana slices, chocolate chips, optional coconut sugar, and nut butter for additional richness.
Baked at 350°F until golden brown and set with slightly caramelized edges, this oatmeal offers a hearty texture combining creamy banana and crunchy nuts. The chocolate chips melt within, adding sweetness and richness. It is served warm, optionally with warmed plant-based milk for a comforting start to the day.
The recipe can be adjusted by substituting eggs for flax eggs, baking in smaller dishes for individual portions, and offers a refined sugar-free option by choosing naturally sweetened chocolate and omitting added sugars.
Ingredients
- 2 Tbsp flaxseed meal
- 5 Tbsp water
- 1/2 cup banana the riper the better // plus more sliced banana for topping, mashed ripe
- 2 Tbsp maple syrup (or sub coconut nectar or agave nectar)
- 2 Tbsp coconut oil if avoiding oil, sub applesauce or omit, melted; or avocado oil
- 1/4 tsp salt sea salt
- 1/2 tsp ground cinnamon
- 2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
- 2 ½ cups gluten-free rolled oats
- 3/4 cup walnuts or sub other nut or seed of choice, chopped, or pecans
- 1/3 cup dark chocolate chips or chopped chocolate // use naturally-sweetened to keep recipe refined sugar-free, dairy-free
- 1-2 Tbsp coconut sugar (optional)
- 2-3 Tbsp nut butter (optional)
Instructions
- Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.
- Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.
- Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.
- Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).
- Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
- Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.
- Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.
Notes
- To substitute eggs, use 2 eggs instead of the flaxseed meal and water mixture.
- This recipe can be baked in individual ramekins for quicker cooking, about 20-25 minutes.
- Nutrition estimates assume use of coconut oil, unsweetened almond and light coconut milk, walnuts, and no optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(squares)
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 262 | 13% |
| Carbohydrates | 29.1g | 10% |
| Protein | 5.5g | 11% |
| Fat | 15.8g | 24% |
| Saturated Fat | 6.4g | 32% |
| Sodium | 96mg | 4% |
| Fiber | 4.9g | 20% |
| Sugar | 8.2g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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