Chocolate Peanut Butter Banana Baked Oatmeal

When I Made It: The Story Behind the Bake

The first time I made this recipe, I was craving something warm and chocolatey on a rainy Sunday. I had three bananas sitting on the counter, way past their prime, a nearly empty jar of peanut butter (you know the kind you scrape with a spatula because it’s too good to waste), and a bag of rolled oats. I threw everything together with some cocoa powder and dark chocolate chips and tossed it in the oven.

The result? DELICIOUS—but a bit too sweet and almost too fudgy.

So I tweaked it. I cut the added sugar, added more oats for structure, used natural peanut butter, and included an egg to hold everything together (though I’ve made it vegan plenty of times, too—more on that later!).

Now it’s a perfect balance of gooey and hearty. Moist, chocolatey, with melty bits of peanut butter and banana in every bite.

Chocolate Peanut Butter Banana Baked Oatmeal

Chocolate. Peanut butter. Banana. And warm, hearty oats. Can you think of a more comforting combo to start your day?

This Chocolate Peanut Butter Banana Baked Oatmeal is my go-to breakfast when I want something cozy, nutritious, and indulgent without actually being indulgent. It’s naturally sweetened with ripe bananas and just a touch of maple syrup, made with pantry staples, and it's packed with fiber and protein to keep you full for hours.

Perfect for meal prep, brunch gatherings, or just spoiling yourself on a Monday morning, this baked oatmeal is a chocolatey twist on a classic. Best part? It tastes like dessert, but it's breakfast-approved.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast, brunch, Meal Prep, Snack

Cuisine American, Healthy, Vegetarian

Servings 8

Calories 260 kcal

Ingredients

  

• 2 ripe bananas, mashed (the riper the better—think brown spots!)
• 1/2 cup natural peanut butter creamy or crunchy—your call
• 1/4 cup maple syrup or honey, agave, or brown sugar
• 1 large egg or flax egg for vegan
• 1 3/4 cups unsweetened almond milk or dairy milk, oat milk, etc.
• 1 tsp vanilla extract
• 2 1/2 cups old-fashioned rolled oats not quick or steel-cut
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup dark chocolate chips or chunks plus more for topping, if desired

Instructions

 

Step 1: Preheat Your Oven

• Set it to 375°F (190°C). Grab an 8x8 or 9x9-inch baking dish and lightly grease it (or line with parchment paper if you prefer easy cleanup).

Step 2: Mash the Bananas

• In a large mixing bowl, mash your bananas until mostly smooth. A few lumps are totally fine.

Step 3: Mix Wet Ingredients

• To the mashed bananas, add:

  Peanut butter

  Maple syrup

  Egg (or flax egg)

  Milk

  Vanilla
• Whisk everything together until smooth. It should look like a creamy, rich, slightly thick liquid.

Step 4: Add the Dry Ingredients

• Now stir in:

  - Rolled oats

  - Cocoa powder

  - Baking powder

  - Cinnamon

  - Salt

  Mix until fully combined. Then fold in your chocolate chips (don’t forget to sneak a few).

Step 5: Pour and Bake

• Pour the batter into your prepared baking dish and spread evenly. Sprinkle extra chocolate chips on top if you're feeling fancy.
• Bake for 35–38 minutes, until the top is set and a toothpick comes out mostly clean (some melty chocolate is fine!).

Step 6: Cool and Serve

• Let it cool for at least 10 minutes—it firms up as it sits. Serve warm, at room temp, or chilled straight from the fridge.

Notes

Nutrition Information (Per Serving):

1. Calories: 260
2. Protein: 8g
3. Fat: 13g
4. Carbs: 30g
5. Fiber: 5g
6. Sugar: 10g (mostly from banana and chocolate chips)

(Note: Values are estimates and vary with substitutions.)

Keyword Breakfast, Chocolate Peanut Butter Banana Baked Oatmeal, Healthy Breakfast, meal prep, Vegan Optional

Tips for Success

• Use overripe bananas. This is key! They add flavor and natural sweetness.
• Don’t skip the salt. Just 1/4 tsp brings out the chocolate flavor.
• Let it rest after baking. It might seem a bit soft fresh out of the oven, but it sets beautifully as it cools.
• For meal prep: Cut into 8 squares and store in containers. Breakfast for the whole week = DONE.

FAQs

1. Can I freeze it?
   Absolutely! Once cooled, cut into portions, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven.
2. How long does it last in the fridge?
   Store in an airtight container for up to 5 days. I love it cold, but you can also reheat it.
3. Can I use steel-cut oats?
   Not for this recipe—they don’t soften the same way and the texture will be chewy and undercooked. Stick with old-fashioned rolled oats.
4. What if I don’t have cocoa powder?
   You can skip it for a more banana-forward oatmeal, or add a few more chocolate chips if you still want the chocolate fix.
5. Can I make this in muffin form?
   Yes! Divide into a greased or lined muffin tin (you’ll get about 10–12 muffins) and bake at 350°F for 25–28 minutes.
6. Can I double it?
   Totally. Use a 9×13-inch pan and bake for 40–45 minutes.

Storage Tips

1. Fridge: Store in an airtight container up to 5 days.
2. Freezer: Wrap individual squares in plastic wrap or parchment, then place in a freezer-safe bag or container. Keeps well for 2 months.
3. To Reheat: Microwave for 30–60 seconds or pop into a 350°F oven for 10–15 minutes until warm.

Common Mistakes to Avoid

1. Using instant oats. They’ll make the bake mushy and won’t hold structure.
2. Not greasing your pan. This oatmeal has melty peanut butter and chocolate—it will stick if you don’t prep the dish.
3. Skipping the resting time. It will look too soft if you slice it right out of the oven. Give it time!

Serving Ideas

1. With a dollop of Greek yogurt or coconut yogurt
2. Drizzled with extra peanut butter or honey
3. Paired with a hot coffee or matcha
4. As a mid-afternoon snack (straight from the fridge!)

Final Thoughts

If you’re into easy, comforting breakfasts that feel like a treat but are actually good for you, this Chocolate Peanut Butter Banana Baked Oatmeal is your new go-to.

It’s one of those recipes that hits every note—sweet, salty, chocolatey, creamy—and it comes together in one bowl with stuff you probably already have on hand.

Whether you’re meal-prepping for the week, feeding a crowd, or just want a wholesome chocolate fix, this recipe has you covered.