Easy Chocolate Chip Banana Baked Oatmeal Recipes

There’s this sleepy little corner of breakfast and snack time where banana bread and oatmeal had a cute, chocolate-studded baby, and it is this baked oatmeal. It’s soft but sliceable, studded with melty chips, and somehow tastes like dessert while still being full of oats and bananas. One bowl. Minimal dishes. The leftovers are wildly good straight from the fridge—no judgment if you stand there with a fork.

My husband calls this “the pan,” as in “Is there any pan left?” The kids swipe the corner pieces because they get the crisp edges and the most chocolate. We’ve eaten this warm on a Saturday with coffee and also cold in the car during school drop-off when I forgot about breakfast. It’s become our safety net recipe—ripe bananas on the counter? It’s happening.

How to Make It

Grab an 8×8 pan, grease it, and crank the oven to 350°F. In a big bowl, mash 2 large ripe bananas until smooth-ish (about 1 cup). Whisk in 2 eggs, 1 3/4 cups milk (dairy or almond), 1/4 cup maple syrup, 2 tablespoons melted butter or coconut oil, and a splash of vanilla. Now sprinkle in 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and a good pinch of salt. Stir in 2 cups old-fashioned oats until every flake is glossy and happy, then fold in 2/3 cup chocolate chips—save a little for the top because we’re not monsters. Let the batter sit 5 minutes so the oats drink up some liquid (this keeps it sliceable, not gloopy). Pour into the pan, scatter extra chips, and bake 30–35 minutes until the center is set and the edges are golden. Cool 10 minutes so it behaves when you slice it. Makes 9 cozy squares. Breakfast for days, or like, one chaotic afternoon.

✔Ingredient Notes

– Ripe bananas: The spottier the better. Green-ish bananas = bland, sad oatmeal. Aim for 1 cup mashed.
– Rolled oats: Old-fashioned, not steel-cut. Quick oats work in a pinch but bake faster and softer.
– Milk: Any. Whole milk = richer; almond/oat milk = still great. Unsweetened so you control the sugar.
– Eggs: Bind the whole thing so you can pick up a square. No eggs? Flax “eggs” work—see Variations.
– Maple syrup: Honey works too. If using brown sugar, dissolve it well so you don’t get sandy pockets.
– Baking powder: The lift. Expired baking powder = dense slab. Ask me how I know.
– Cinnamon + salt: Tiny but mighty. Salt makes the chocolate pop; don’t skip it.
– Butter or coconut oil: A little fat keeps it tender and not rubbery. I’ve forgotten it—still edible, just drier.
– Vanilla: Warm flavor booster. If you’re out, a pinch of nutmeg steps in nicely.
– Chocolate chips: Semi-sweet is balanced. Mini chips sprinkle more evenly; chunks are gooier.
– Add-ins: Chopped walnuts, pecans, or a spoon of peanut butter swirled on top—yes, please.

✔Recipe Steps

1. Preheat oven to 350°F and grease an 8×8-inch pan.
2. Mash 1 cup ripe banana in a large bowl.
3. Whisk in 2 eggs, 1 3/4 cups milk, 1/4 cup maple syrup, 2 tablespoons melted butter or coconut oil, and 1 teaspoon vanilla.
4. Sprinkle over 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt; stir to combine.
5. Fold in 2 cups rolled oats and 2/3 cup chocolate chips; rest 5 minutes.
6. Pour into pan, add a few extra chips, and bake 30–35 minutes until set; cool 10 minutes, then slice.

What to Serve It With

– Spoon of Greek yogurt and a drizzle of warm peanut butter.
– Fresh berries or sliced bananas for extra fruit points.
– Coffee, obviously. Or a cold glass of milk if you’re going full childhood.

✔Tips & Mistakes

– Let it rest before baking. Five minutes makes it sliceable instead of mushy.
– Use very ripe bananas. If they’re pale, add a tablespoon of brown sugar to help.
– Don’t overbake. Pull it when the center no longer jiggles; edges will be browned.
– Pan size matters. 9×9 bakes faster and thinner; start checking at 25 minutes.
– Sprinkle chocolate on top after pouring—built-in chocolate insurance.

✔Storage Tips

Fridge: Cover and chill up to 4 days. It’s actually amazing cold—like breakfast brownie energy.
Freezer: Wrap individual squares and freeze up to 3 months. Reheat in the microwave 30–45 seconds or in a toaster oven until steamy.
Meal prep move: Slice, wrap, stash. Future you will be smug and happy.

✔Variations and Substitutions

– Dairy-free: Use almond, oat, or soy milk and melted coconut oil.
– Egg-free: Swap 2 eggs for 2 tablespoons ground flax mixed with 5 tablespoons water; rest 5 minutes to gel.
– Less sweet: Use 2 tablespoons maple syrup and 1/2 cup chips, or sub 1/4 cup mini chips for good distribution.
– Nutty: Add 1/2 cup chopped pecans or walnuts; toast them first if you’re extra.
– PB banana: Dollop 3 tablespoons peanut butter on top and swirl before baking.
– Blueberry twist: Swap chips for 1 cup blueberries (fresh or frozen, no thawing).
– Spice lane: Add cardamom or pumpkin pie spice if that’s your jam.
– Gluten-free: Use certified GF oats. It’s the oats that matter, not the rest.

Frequently Asked Questions

Easy Chocolate Chip Banana Baked Oatmeal Recipes

Warm, cozy baked oatmeal loaded with ripe bananas and melty chocolate chips. A simple, make-ahead friendly breakfast that’s naturally sweetened and perfect for busy mornings.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups old-fashioned rolled oats
• ▢ 2 large ripe bananas, mashed
• ▢ 1.5 cups milk dairy or unsweetened almond milk
• ▢ 2 large eggs
• ▢ 0.25 cup pure maple syrup
• ▢ 2 tablespoons unsalted butter, melted or coconut oil
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 teaspoons vanilla extract
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.5 cup mini chocolate chips
• ▢ 0.25 cup chopped walnuts optional
• ▢ 1 large banana, thinly sliced for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or nonstick spray.
• In a large bowl, mash the ripe bananas until mostly smooth.
• Whisk in eggs, milk, maple syrup, vanilla, and melted butter until well combined.
• Stir in oats, baking powder, cinnamon, and salt until evenly moistened.
• Fold in the mini chocolate chips and walnuts.
• Pour the mixture into the prepared dish. Smooth the top and arrange banana slices over the surface; sprinkle a few extra chips if desired.
• Bake for 30 to 35 minutes, until set in the center and lightly golden around the edges.
• Cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

For dairy-free, use almond milk and coconut oil. Store leftovers covered in the fridge for up to 4 days; reheat in the microwave with a splash of milk.