Chocolate chips in baked oatmeal!? Who wouldn't love that? This tasty recipe is the perfect, healthy way to satisfy your sweet tooth! It's a great make-ahead breakfast, dessert or snack and can easily be made vegan/dairy free with just a few substitutions!
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The whole family will love this scrumptious combo of whole oats, pecans, sweet ripe bananas and dark chocolate chips. (It's even gluten free)!
Freeze or refrigerate your leftovers for easy meal-prep.
More delicious oatmeal recipes to try:
- No-Bake Peanut Butter Oatmeal Balls
- Vegan Oatmeal Raisin Breakfast Cookies | No-Bake!
- Blueberry Banana & Pecan Baked Oatmeal Cups
- Peanut Butter & Jelly Baked Oatmeal Cups
- Pumpkin Baked Oatmeal With Pecans
- Honey Apple Baked Oatmeal
- Bananas: the more ripe your bananas are, the sweeter your baked oatmeal will be! I like to let mine sit on the countertop for AT LEAST a few days before using them.
- Eggs: for flavor and fluff. For vegan oats you can substitute flax eggs.
- Baking powder: leavening agent, allows your baked oatmeal to rise.
- Cinnamon: spice it up! Sometimes I'll also add a dash of nutmeg, just a sprinkle is plenty. Nutmeg is a very strong spice.
- Salted butter: substitute coconut oil and ⅛ teaspoon salt for vegan.
- Almond milk: or milk of choice, dairy or non-dairy.
- Maple syrup: sweeten it up a bit with a touch of maple syrup. You can also use agave, sugar free agave, monk fruit sweetener or even honey (if you aren't making your bake vegan)!
- Whole grain oatmeal: quick oats will also work but your oatmeal will be more moist if you use whole grain.
- Chopped pecans: to add a little crunch. Walnuts are also tasty.
- Dark chocolate chips: use your favorite! Make sure to select a dairy free brand for vegan.
How to make baked oatmeal with chocolate chips:
Keep scrolling down for the full recipe card and measurements. We'll start here with a quick overview!
Time needed: 35 minutes.
Preheat your oven to 400°F.
Place bananas in a large mixing bowl and use a fork to mash.
Measure eggs, cinnamon and baking powder into the bowl and whisk well. Then add milk, syrup and melted butter and whisk again!
Stir in oats, chocolate chips and pecans (reserve some pecans to sprinkle on top if desired).
Spray an 8x8 baking dish with non-stick cooking spray and pour batter into the dish. Bake for 20-25 minutes, until golden on top.
Instructions for oatmeal cups/muffins:
You can also use this recipe to make baked oatmeal cups! Lightly spray a 12 cavity muffin tin with non-stick cooking spray. Portion batter into the tin and bake at 400°F for 15-20 minutes until muffin tops are a nice golden brown color.
You may want to consider using these amazing silicon muffin pan liners, they make clean up so much easier when making oatmeal cups!
What to serve with baked oats:
- Fruit! I like strawberries, blueberries & blackberries.
- Coffee or Protein Coffee!
- Greek yogurt
- Eggs & Bacon
Tasty toppings inspo:
- Maple syrup, honey or agave drizzle
- Whip topping or ice cream
- Peanut butter or Nutella
- Extra chocolate chips!
Tips and tricks:
Whole grain oatmeal will work best for this recipe. You can use quick oats but typically the dish will be a bit more dry if you go this route.
Get creative! Feel free to have some fun with this recipe and try different add-ins. There are so many different flavor combinations you can experiment with. Try adding fruit (fresh or dried), seeds, or different kinds of nuts. White chocolate chips would also be yummy.
Frequently asked questions:
Absolutely! Allow your oatmeal to cool completely, cut it into squares and place pieces in a Ziploc bag or air tight, freezer-safe food storage container. Freeze for up to 3 months.
Baked oatmeal will last for 3-4 days in the refrigerator. Allow it to cool completely and tightly cover your baking pan with plastic wrap/foil or transfer oatmeal to an airtight, food storage container.
To reheat your baked oatmeal simply microwave squares for 30-90 seconds! You can also reheat it in the oven, if you prefer! Preheat to 350°F and line a baking sheet with foil. Place oatmeal on the lined sheet and bake for 15-20 minutes until warmed through.
Chocolate Chip Baked Oatmeal (Sweet & Healthy)
- 2 medium sized ripe bananas *see note below
- 2 large eggs *see note below
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 tablespoons salted butter *melted & slightly cooled *see note below
- 1 & ¾ cups unsweetened almond milk *or milk of choice
- ¼ cup pure maple syrup *see note below
- 2 & ½ cup whole grain oats *see note below
- ⅓ cup chopped pecans
- ⅔ cup dark chocolate chips *see note below
Recipe notes:Ripe bananas: using super ripe bananas will make your baked oatmeal sweeter! I always let my bananas sit on the counter for AT LEAST a few days before I mash them up. Eggs: substitute flax eggs for vegan. Simply mix 2 tablespoons of ground flax seed with a ¼ cup water and allow the mixture to sit for 5-10 minutes until it gains a gel like texture. Salted butter: substitute coconut oil and ⅛ teaspoon salt for vegan. Maple syrup: if desired, substitute agave, sugar-free agave, monk fruit sweetener or even honey (if you're not making a vegan bake)!
- Preheat oven to 400°F and lightly coat an 8x8 baking dish with non-stick cooking spray.
- Mash bananas in a large mixing bowl. Whisk in your eggs, cinnamon and baking powder.
- Add melted butter, almond milk & maple syrup. Whisk again.
- Stir in oats, chopped pecans and dark chocolate chips. Pour batter into your baking dish and sprinkle some additional pecans on top (optional).
- Bake for 25-30 minutes, until golden on top.
- Allow baked oatmeal to cool, cut into squares and serve! If desired, drizzle honey, agave or additional maple syrup on your oatmeal for a sweeter treat.
For oatmeal cups/muffins:
- You can also use this recipe to make baked oatmeal cups! Lightly spray a 12 cavity muffin tin with non-stick cooking spray. Portion batter into the tin and bake at 400°F for 15-20 minutes until muffin tops are a nice golden brown color. You may want to consider using these amazing silicon muffin pan liners, they make clean up so much easier when making oatmeal cups!
- Place oatmeal squares in an airtight food storage container or Ziploc baggie. Refrigerate for 3-4 days or freeze for up to 3 months.
- To reheat your oatmeal squares, simply microwave for 30-90 seconds! You can also reheat it in the oven, if you prefer. Preheat to 350°F and line a baking sheet with foil. Place oatmeal on the lined sheet and bake for 15-20 minutes until warmed through.
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