Double Chocolate Peanut Butter Banana Baked Oatmeal
User Reviews
5
Double Chocolate Peanut Butter Banana Baked Oatmeal
Description
This baked oatmeal uses ripe mashed bananas mixed with creamy peanut butter, eggs, maple syrup, and unsweetened almond milk as the wet base. Old-fashioned rolled oats, cocoa powder, baking powder, and salt are folded in, followed by chocolate chips to evenly distribute chocolate flavor throughout.
After baking in a greased dish, the oatmeal is topped with dollops of peanut butter swirled into the surface, extra chocolate chips, and a light sprinkle of sea salt, enhancing both texture and taste with salty-sweet contrasts. The finished dish is warm, moist, and holds its shape when cut into portions, offering the comforting density of baked oats paired with peanut butter and chocolate richness.
This oatmeal pairs well with milk and fresh berries for added freshness and brightness. It is suitable for a filling breakfast or snack where a balance of sweetness and nuttiness is desired.
Notes highlight options for gluten-free oats and dairy-free chocolate chips, and mention detailed storage and freezing instructions are available to extend batch usability.
Ingredients
- For the baked oatmeal:
- 1 banana heaping cup ripe mashed, from 2 medium/large extra ripe bananas
- ½ cup peanut butter natural, creamy or crunchy (just peanuts + salt
- 2 egg
- ¼ cup pure maple syrup
- 3/4 cup almond milk unsweetened vanilla; or oat milk; or milk of choice
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats gluten free if desired
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup chocolate chips dairy free if desired
- For the topping:
- 6 teaspoons peanut butter natural
- 2 tablespoons dark chocolate chips for sprinkling on top; dairy free if desired
- sea salt Maldon, for sprinkling on top
- Optional for serving:
- milk
- fresh berries
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish with nonstick cooking spray.
- In a large bowl, add 1 cup of mashed banana, peanut butter, eggs, maple syrup, milk of choice and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients: oats, cocoa powder, baking powder and salt. Mix until well incorporated. Stir in the chocolate chips.
- Pour into the prepared baking dish and spread out evenly. Dollop with teaspoonfuls of peanut butter on top, then use a knife to swirl, just about 3-4 times. Don’t go overboard with the swirling or the oatmeal won’t look pretty. Finally top the oatmeal with 2 tablespoons chocolate chips.
- Bake for 25-30 minutes or until the oatmeal is set in the middle. Remove and allow to cool for 10 minutes before sprinkling with a little sea salt and serving. I love serving this warm in a bowl with a little milk or with raspberries on top, but you do you!
Notes
- Use gluten-free rolled oats to make this recipe gluten free.
- Choose dairy-free chocolate chips if avoiding dairy.
- Refer to the full recipe for storage and freezing instructions to maintain flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1slice (based on 6) | |
| Calories | 436cal | 22% |
| Carbohydrates | 50.5g | 17% |
| Protein | 14.2g | 28% |
| Fat | 23.4g | 36% |
| Saturated Fat | 6.6g | 33% |
| Fiber | 7.4g | 30% |
| Sugar | 23.6g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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