This quick-and-easy Banana Chocolate Chip Baked Oatmeal is perfect for a cozy breakfast or healthy snack throughout the week.
This post was created in collaboration with our friends at Organic Valley.
Put those overly ripe bananas to good use and give this Banana Chocolate Chip Baked Oatmeal a try. It’s made with real food ingredients and no added sweeteners.
When buying bananas, I like to grab an extra bunch to allow for over-ripening of a few of them resulting in the opportunity to make my favorite banana baked goodies. This Banana Chocolate Chip Baked Oatmeal is one of those recipes I like to make and like many of our recipes is not only simple but totally versatile. You can change up the ingredients with what you have on hand. For example, no walnuts? Try chopped pecans or omit altogether. No chocolate chips? Add blueberries or raisins instead. Really the only ingredients you need for the base of this recipe are oats, milk, overripe bananas and an egg (or egg sub). Beyond that, you can truly make this recipe your own with what you have on hand.
This quick-and-easy Banana Chocolate Chip Baked Oatmeal is perfect for a cozy breakfast or healthy snack throughout the week. @organicvalley Click To TweetAdditionally, there are no added sweeteners other than the sugar that’s in the chocolate chips. The overripe bananas provide plenty of sweetness so no additional sweeteners are needed. For a 100% refined sugar-free oatmeal bake, omit the chocolate chips and add a couple of handfuls of blueberries instead.
Those with an egg-allergy or sensitivity can substitute a flax egg (see recipe below).
Add Banana Chocolate Chip Baked Oatmeal to your weekend meal prep menu and enjoy it throughout the week warm or cold.
I love a good ‘ol classic bowl of oatmeal, but the convenience of having it already made and ready for eating, is quite nice. Therefore, I think baked oatmeal would have to be my choice if I had to choose.
This recipe is perfect for including in a weekend meal prep to enjoy throughout the week. My hubby enjoys it cold in the morning with a glass of Organic Valley Grassmilk for breakfast and I prefer it reheated as an afternoon snack with dollop of Organic Valley Grassmilk Yogurt, a tablespoon of natural peanut butter, a few chopped walnuts and a sprinkle of cinnamon.
Chocolate for breakfast, say what?
I added just 1/4 cup of chocolate chips to give this recipe that chocolatey burst of flavor and also as requested by my hubby. However, if chocolate for breakfast is not your thing (like it is my husband’s), you can also add a handful of blueberries (fresh or frozen) or really any fruit of your choice. As stated above this recipe is very versatile.
Made with Organic Valley Grassmilk Milk.
As you may know, Organic Valley is our go-to when it comes to dairy. This recipe features Organic Valley Grassmilk Milk, Organic Valley Eggs and Organic Valley Grassmilk Yogurt for topping. Choosing good quality dairy is important to us to ensure that we’re consuming the option that’s best for our health, the cows and the environment. We’re especially enjoying their line of Grassmilk products. These products are made with dairy from 100% grass-fed cows.
Oh, the toppings! So many options.
The options are really quite endless when it comes to topping this delicious and cozy Banana Chocolate Chip Baked Oatmeal. Here are a few ideas: sliced bananas, fresh berries, raisins, chocolate chips, cacao nibs, chopped nuts, chia or hemp seed, pumpkin seeds, drizzle of organic honey or maple syrup, dollop of yogurt, dollop of peanut butter or nut butter of choice, cinnamon or nutmeg, milk, and the list goes on.
It’s time for you to enjoy a bowl of this cozy, warm Banana Chocolate Chip Baked Oatmeal?! It’s just a few ingredients and a little bit of time in the kitchen away!
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Banana Chocolate Chip Baked Oatmeal
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Breakfast | Gluten-free

Ingredients
- 2 cups organic rolled oats
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg (optional)
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Organic Valley Egg (for egg-free sub 1 Tbsp. flax meal + 3 Tbsp. water – let set for 5–10 minutes)
- 3 bananas (ripe/brown), mashed
- 1 3/4 cups Organic Valley Grassmilk Milk (may sub non-dairy milk of choice to make dairy-free)
- 1 tsp. pure vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup semi-sweet chocolate chips (use Lily’s Chocolate Chips for no-sugar added – sweetened with stevia)
Instructions
- Pre-heat oven to 375ºF. Grease a 9×9 baking dish and set aside.
- In a bowl combine all of the ingredients. Stir until well combined.
- Transfer batter to baking dish. Top with a few extra walnuts and chocolate chips.
- Bake in the oven for 35-40 minutes or until center is cooked through.
- Remove from oven and let cool for 10-15 minutes before serving.
- Serve topped with organic natural peanut butter, banana slices, chopped walnuts, cinnamon and/or Organic Valley Grassmilk Yogurt.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 240
- Sugar: 11 g
- Sodium: 275 mg
- Fat: 9 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 8 g
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Kristina says
Is it possible to use any protein powder in this recipe and if so what stage would you use it? Thanks
Stacie Hassing says
Yes you sure could! You can add it right along with the oats.
Kendra says
What if I had steel cut oats, would that work? Maybe add an extra cup of milk?
Stacie Hassing says
Hi Kendra, I’m not sure steel cut oats would work as they require a much longer baking time.
Kristina says
Can you add protein powder to this recipe? If you can what step would you add it and would you have to adjust the recipe?
Jessica Beacom says
Hi Kristina,
We have not tested the recipe with added protein powder though I’m sure it’s totally doable. I’d suggest adding it during Step 2 (‘mix all the ingredients together’), adding a little additional milk as needed if the protein powder makes it really thick.
Katelyn Owen says
Do you think swapping almond milk in would make a difference? Thank you!
Stacie Hassing says
You could certainly swap almond milk if you’d like!
Wendy says
This sounds like a showstopper in my house! Would you suggest something other than banana? I have one lone kid that just can’t even stand the sight of them let alone touch or breath in their scent! LOL
Jessica Beacom says
I’m guessing you could substitute 1 cup of applesauce for the mashed banana with very good results.
Christine T. says
My husband can’t have ripe bananas right now because he has to avoid yeast for the next while. Is there any way to use something else like pumpkin and a sweetener? I would love to be able to make this recipe for my family. I do not buy cereal and I try to bake a variety of recipes for breakfast.
Jessica Beacom says
Hi Christine,
Though we’ve not tested the recipe without bananas, I’m guessing that you could substitute 1 cup of pumpkin puree (sweetened with a bit of maple syrup or honey to taste) or applesauce for the bananas with very good results.
Anna says
Looks great! Do you think it would freeze well?
Jessica Beacom says
We haven’t tried it though I’m sure it would work fine. I would just allow it to thaw overnight in the fridge and reheat, uncovered, in the oven to allow any extra moisture to evaporate.
Jenna says
This is in my oven right now and looks/smells AMAZING! I’m lactose intolerant and used coconut/almond milk, and followed the rest of the recipe as is. Just wondering- should this be refrigerated?
Jessica Beacom says
Hi Jenna,
Yes, you should refrigerate any uneaten portions. Enjoy!
Marcella miller says
Made this with almond milk and blueberries . I topped it with almond butter and was in heaven when I had it this morning ! Thank you for such a great recipe ! Do you think this would freeze well ?
★★★★★
Jessica Beacom says
That sounds amazing – we’re so glad you enjoyed it. Yes, you can freeze this dish, tightly-wrapped, for up to 1 month.
Esmi says
This sounds amazingly delicious! How long does it last in the fridge?
Jessica Beacom says
As with most leftovers, 4 days is about the longest that you should keep food. Any longer than that and we’d recommend freezing it.
Sara says
What would the baking time be if made in muffin tins?
Stacie Hassing says
This is a guess but I would say 15-20 minutes.
Dawn Gulley says
Should I use quick oats or the large flake oats?
Jessica Beacom says
The large flake oats will work best if you have them. ‘
Jess N. says
Could I used sprouted rolled oats, instead?
Jessica Beacom says
You sure can!
Mel says
What is biting into this like? A cake or oatmeal coming out of fridge? My son is sensitive to textures and don’t want to waste time or ingredients. Thank you
Jessica Beacom says
Hi Mel,
It’s much more cakelike than regular oatmeal. In fact, when it’s been refrigerated you can easily cut it into squares like bars.
Kristin Smith says
This is so good! Can’t wait to eat it for breakfast, topped with peanut or almond butter!
★★★★★
Brittany Gilbert says
Do you think this will freeze well?
Jessica Beacom says
Yes, it freezes very well. Just be sure that it’s completely cooled in the fridge before tightly wrapping or covering it and freezing.
Judi says
Can this be frozen & still retain taste?
Stacie Hassing says
Yes, you can certainly freeze this to enjoy later down the road.
Irene says
How long should I bake if using an 8×8 pan?
Stacie Hassing says
You can follow the directions as written and then check the center for doneness. If it’s still pretty soft, add a few minutes of baking time and bake until center is set. Enjoy!
Karen Bacon says
Oh my stars! This is soooo delicious! I made it to send with my kiddo who is heading to a ski cabin and now I have to make a second batch to keep at home! Hurry up remaining bananas- get brown! Definitely going into the weekly meal prep rotation.
Morgan says
I made this last night and just ate this morning and it’s so good! While it was baking it smelled amazing and it tastes just as good. I followed the recipe exactly and it was so easy! I eated it and then topped it with peanut butter! Thank you for an easy make ahead breakfast that I can eat all week! 5 stars
Jessica Beacom says
Thank you – so glad you loved it!