• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • Instant Pot
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Feb 14, 2019 By Stacie Hassing

Banana Chocolate Chip Baked Oatmeal

Egg-Free
Gluten-free
Vegetarian
Jump to Recipe

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.

Banana Chocolate Chip Baked Oatmeal

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 Tweet
Photo of ingredients needed to make Banana Chocolate Chip Baked Oatmeal including a clear bowl holding oats and spices and 1/2 gallon carton of Organic Valley Grassmilk Milk in the background.
Photo of ripe bananas for the Banana Chocolate Chip Baked Oatmeal
Photo of clear bowl holding ingredients for the Banana Chocolate Chip Baked Oatmeal before being stirred.
Photo of clear bowl holding ingredients for the Banana Chocolate Chip Baked Oatmeal that have been stirred with walnuts and chocolate chips centered and on top of the batter.
Overhead photo of Banana Chocolate Chip Baked Oatmeal batter in a 9x9 white baking dish reading to go in the oven.
Photo of Banana Chocolate Chip Baked Oatmeal in a 9x9 white dish just out of the oven. Side angle photo.

Additionally, 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.

Overhead photo of Banana Chocolate Chip Baked Oatmeal in a 9x9 white dish just out of the oven.

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.

overhead photo of 3 small white bowls holding a serving of Banana Chocolate Chip Baked Oatmeal

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.

photo of 1/2 gallon carton of Organic Valley Grassmilk Milk along with single servings of Banana Chocolate Chip Baked Oatmeal.
Overhead photo of 1/2 gallon carton of Organic Valley Grassmilk Milk along with single servings of Banana Chocolate Chip Baked Oatmeal.

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.

Close up photo of a spoonful of Banana Chocolate Chip Baked Oatmeal

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!

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

Banana Chocolate Chip Baked Oatmeal

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Category: Breakfast | Gluten-free
Print Recipe
★★★★★ 5 from 2 reviews

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

  1. Pre-heat oven to 375ºF. Grease a 9×9 baking dish and set aside.
  2. In a bowl combine all of the ingredients. Stir until well combined.
  3. Transfer batter to baking dish. Top with a few extra walnuts and chocolate chips.
  4. Bake in the oven for 35-40 minutes or until center is cooked through.
  5. Remove from oven and let cool for 10-15 minutes before serving.
  6. 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

Pin now to make later! 

Long Pin Image for Banana Chocolate Chip Baked Oatmeal

Short Pin Image for Banana Chocolate Chip Baked Oatmeal


This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

 

 

  • Facebook1.4K
  • Pinterest7.6K
  • Yummly20
  • Email

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

  1. Kristina says

    February 14, 2019 at 5:23 pm

    Is it possible to use any protein powder in this recipe and if so what stage would you use it? Thanks

    Reply
    • Stacie Hassing says

      February 16, 2019 at 8:34 am

      Yes you sure could! You can add it right along with the oats.

      Reply
  2. Kendra says

    February 14, 2019 at 6:33 pm

    What if I had steel cut oats, would that work? Maybe add an extra cup of milk?

    Reply
    • Stacie Hassing says

      February 14, 2019 at 6:51 pm

      Hi Kendra, I’m not sure steel cut oats would work as they require a much longer baking time.

      Reply
  3. Kristina says

    February 15, 2019 at 8:35 pm

    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?

    Reply
    • Jessica Beacom says

      February 16, 2019 at 3:42 pm

      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.

      Reply
  4. Katelyn Owen says

    February 18, 2019 at 8:51 am

    Do you think swapping almond milk in would make a difference? Thank you!

    Reply
    • Stacie Hassing says

      February 18, 2019 at 2:32 pm

      You could certainly swap almond milk if you’d like!

      Reply
  5. Wendy says

    February 19, 2019 at 5:06 am

    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

    Reply
    • Jessica Beacom says

      February 22, 2019 at 3:43 pm

      I’m guessing you could substitute 1 cup of applesauce for the mashed banana with very good results.

      Reply
  6. Christine T. says

    February 19, 2019 at 8:18 am

    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.

    Reply
    • Jessica Beacom says

      February 22, 2019 at 4:11 pm

      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.

      Reply
  7. Anna says

    February 19, 2019 at 5:41 pm

    Looks great! Do you think it would freeze well?

    Reply
    • Jessica Beacom says

      February 22, 2019 at 4:15 pm

      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.

      Reply
  8. Jenna says

    February 21, 2019 at 6:41 pm

    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?

    Reply
    • Jessica Beacom says

      February 22, 2019 at 3:31 pm

      Hi Jenna,

      Yes, you should refrigerate any uneaten portions. Enjoy!

      Reply
  9. Marcella miller says

    February 22, 2019 at 5:32 am

    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 ?

    ★★★★★

    Reply
    • Jessica Beacom says

      February 22, 2019 at 3:30 pm

      That sounds amazing – we’re so glad you enjoyed it. Yes, you can freeze this dish, tightly-wrapped, for up to 1 month.

      Reply
  10. Esmi says

    April 6, 2019 at 1:41 pm

    This sounds amazingly delicious! How long does it last in the fridge?

    Reply
    • Jessica Beacom says

      April 9, 2019 at 4:58 pm

      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.

      Reply
  11. Sara says

    September 15, 2019 at 9:29 am

    What would the baking time be if made in muffin tins?

    Reply
    • Stacie Hassing says

      September 15, 2019 at 7:45 pm

      This is a guess but I would say 15-20 minutes.

      Reply
  12. Dawn Gulley says

    April 5, 2020 at 2:04 pm

    Should I use quick oats or the large flake oats?

    Reply
    • Jessica Beacom says

      April 6, 2020 at 2:52 pm

      The large flake oats will work best if you have them. ‘

      Reply
  13. Jess N. says

    April 9, 2020 at 7:30 am

    Could I used sprouted rolled oats, instead?

    Reply
    • Jessica Beacom says

      April 9, 2020 at 9:16 pm

      You sure can!

      Reply
  14. Mel says

    April 11, 2020 at 9:35 am

    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

    Reply
    • Jessica Beacom says

      April 11, 2020 at 6:56 pm

      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.

      Reply
  15. Kristin Smith says

    April 30, 2020 at 5:59 pm

    This is so good! Can’t wait to eat it for breakfast, topped with peanut or almond butter!

    ★★★★★

    Reply
  16. Brittany Gilbert says

    May 12, 2020 at 6:58 am

    Do you think this will freeze well?

    Reply
    • Jessica Beacom says

      May 12, 2020 at 11:17 am

      Yes, it freezes very well. Just be sure that it’s completely cooled in the fridge before tightly wrapping or covering it and freezing.

      Reply
  17. Judi says

    June 13, 2020 at 5:42 am

    Can this be frozen & still retain taste?

    Reply
    • Stacie Hassing says

      June 23, 2020 at 6:30 pm

      Yes, you can certainly freeze this to enjoy later down the road.

      Reply
  18. Irene says

    July 19, 2020 at 2:24 pm

    How long should I bake if using an 8×8 pan?

    Reply
    • Stacie Hassing says

      July 23, 2020 at 6:38 pm

      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!

      Reply
  19. Karen Bacon says

    December 13, 2020 at 2:21 pm

    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.

    Reply
  20. Morgan says

    January 16, 2021 at 10:51 am

    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

    Reply
    • Jessica Beacom says

      January 21, 2021 at 7:37 pm

      Thank you – so glad you loved it!

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

Four fresh artichokes in an Instant Pot ready to cook

How to Make Instant Pot Artichokes

A large stack of sweet potato pancakes on a white plate topped with a pad of butter, pecans, and maple syrup.

Fluffy Sweet Potato Pancakes (gluten-free)

30 Whole30 Appetizers (Gluten and Dairy-free)

Three mason jars filled with yogurt and topped with homemade Paleo Granola and fresh raspberries

Paleo Granola with Honey and Cinnamon

Curry Chicken Salad (Whole30)

A piece of Western-style breakfast casserole on a speckled plate and topped with sliced avocado.

Western-Style Breakfast Casserole

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 1.4K
  • 7.6K
  • 20