Chocolate Chip Banana Baked Oatmeal

5 from 7 votes
This baked oatmeal is sweet and comforting. It's vegan, healthy and gluten-free! Loaded with chocolate chips, mashed banana and peanut butter. Feeds a crowd and can be meal prepped to enjoy through the week.
Prep Time: 10 minutes
Cook Time: 25 minutes
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Feb 5, 2022 (Last updated May 6, 2024) by Hannah Sunderani

Chocolate Chip Banana Baked Oatmeal

This Healthy Banana Baked Oatmeal is rich and delicious! Made with old fashioned oats, mashed bananas, and creamy peanut butter. Topped with chocolate chips and baked until soft and cake-like in texture! It’s vegan, gluten-free, healthy, whole grain breakfast perfect for busy mornings or a quick and easy meal prep. All you need is a few simple ingredients for this delectable baked oatmeal the whole family will love.

Chocolate Chip Banana Baked Oatmeal
This post is sponsored by One Degree Organic Foods
Hannah’s hot take

Why You’ll Love My Recipe

This is a great meal-prep recipe that uses simple and wholesome ingredients for a plant-based breakfast recipe that your family will love! My recipe uses a combination of banana, natural peanut butter, and chocolate chips for the perfect trio in this oatmeal bake. Entirely vegan (no eggs!) and gluten-free.

This recipe is such a hit with kids, but I’m not going to lie, Mitch and I love it too! Whenever I’m in a breakfast rut, baked oatmeal recipes are always a go-to. It’s a nice change from traditional oatmeal or hearty overnight oats, is easy to meal-prep for the entire week in just 10 minutes, and is a great way to get even the biggest skeptics to start incorporating more dietary fiber into their morning routine. It’s basically a healthy chocolate chip banana bread recipe, but instead of all-purpose flour we’re using old fashioned rolled oats!

So, if your family is transitioning to a plant-based diet, or simply trying to eat more healthy vegan breakfast recipes, this healthy baked oatmeal recipe is the perfect place to start. No one can resist a healthy oatmeal recipe that tastes like dessert!

Hannah xx

This Chocolate Chip Banana Baked Oatmeal recipe is….

  • vegan
  • gluten-free
  • healthy
  • made with wholesome pantry ingredients
  • simple to make
  • easy make-ahead breakfast
  • easy to freeze
  • filled with flavours like banana, cinnamon, chocolate and peanut butter
Chocolate Chip Banana Baked Oatmeal

Ingredient Notes

This satisfying breakfast bake requires just 10 wholesome ingredients, many of which are likely already in your home pantry. 

Dry Ingredients

  • Rolled oats – I’m often asked what type of oats to use in my recipes. For baked oatmeal, I recommend using rolled oats. This variety of oat is very popular for it’s chewy, soft texture, and creamy consistency. Unlike quick oats, rolled oats won’t turn mushy when cooked. My oats brand of choice is One Degree Organic Foods, Sprouted Rolled Oats. They bake beautifully in this recipe! 
  • Ground flax – Ground flax seeds make an excellent vegan egg-replacer and add a boost of fiber, healthy fats, and plant-based nutrition to this healthy breakfast recipe. If you’re out of flax, substitute with an equal amount of ground chia seeds. 
  • Baking powder – This leavening agent helps make this oatmeal bake light and fluffy and creates the perfect cake-y texture.

Wet Ingredients

  • Bananas – Just like in my Blueberry Banana Baked Oatmeal, spotty brown bananas are best for their natural sweetness. Avoid using frozen bananas as these are quite wet in texture and it might make your baked oats too wet. 
  • Almond milk – My favourite non-dairy milk is almond milk because I can make it easily at home and it’s just as rich and creamy as traditional cow’s milk. Use any milk of choice – soy milk, coconut milk, cashew milk, and oat milk all work great!
  • Maple syrup – Pure maple syrup sweetens the oatmeal mixture without being overpowering or adding tons of refined sugar. 
  • Peanut butter – Creamy, natural peanut butter adds a delicious, nutty flavour that perfectly complements the chocolate and banana in this great recipe. It also binds the recipe together without the need for additional coconut oil and is naturally oil-free. If you’d like, swap in another nut butter such as almond butter or sunflower seed butter if your family is nut-free. 
  • Semi-sweet chocolate chips – If you are vegan, keep in mind that not all chocolate chips are vegan-friendly. Most chocolate that’s 70% dark or higher is what I like to call “accidentally vegan,” especially if it’s a quality brand using pure ingredients. Check out this article from Spruce Eats: Is Your Chocolate Vegan? to find a vegan chocolate in grocery stores near you! 

For the full measurements and recipe instructions, scroll down to the recipe card at the bottom of this post. 

Make this with me on YouTube!

How to Make Banana Baked Oatmeal with Chocolate Chips

This oatmeal bake is as easy as it gets! In an 8×11-inch baking dish, whisk together the dry ingredients (oats, ground flax seeds, baking powder, cinnamon, and salt). 

Then, add in the wet ingredients (mashed ripe bananas, vanilla extract, almond milk, maple syrup, and peanut butter). Whisk everything together with a fork until evenly combined and well dispersed in the baking dish. 

Sprinkle the top of the oat mixture with chocolate chips, pressing the chips in slightly. Transfer the baking dish to the oven and bake for 25 to 30 minutes, or until the edges are lightly golden brown and the middle of the bake is set. If you insert a toothpick in the center, it should come out mostly clean with just a few moist crumbs. 

Optional to finish by drizzling the bake with runny peanut butter! Slice and serve.

Storage Instructions and Reheating Tips 

Leftover baked oatmeal will keep for up to 5 days. Store leftovers in the refrigerator in an air-tight container, such as a glass meal-prep container. Alternatively, you can leave the banana baked oatmeal directly in the baking dish and cover tightly with plastic wrap or reusable wrap. 

Reheat individual portions in the microwave in 30 second increments for 1 to 2 minutes until warm. Or, enjoy leftovers chilled! 

Freezing Instructions 

This chocolate chip banana baked oatmeal is freezer friendly! Let it cool completely until room temperature, then cut and store individual servings in air-tight and freezer safe containers for up to 3 months. You can also freeze the entire bake in a freezer safe baking dish. 

Tightly cover with plastic wrap, followed by a layer of aluminum foil. Let the oatmeal bake thaw for 24-48 hours in the refrigerator, then reheat in the oven at 350F for 20 to 25 minutes, or until heated through. Just make sure to remove the plastic wrap before reheating! 

one degree organic foods rolled oats

More Healthy Oatmeal Recipes You Might Like:

chocolate chip baked banana oatmeal

I hope you love this chocolate chip banana baked oatmeal as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 


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Chocolate Chip Banana Baked Oatmeal

5 from 7 votes
This baked oatmeal is sweet and comforting. It's vegan, healthy and gluten-free! Loaded with chocolate chips, mashed banana and peanut butter. Feeds a crowd and can be meal prepped to enjoy through the week.
Chocolate Chip Banana Baked Oatmeal
Prep Time 10 minutes
Cook Time 25 minutes
Serves 8 people


Dry Ingredients

Wet ingredients

  • 2 medium bananas , mashed (3/4 cup mashed)
  • 1 tsp pure vanilla extract
  • 2 cups almond milk
  • 1/3 cup maple syrup
  • 1/4 cup peanut butter

The rest


  • Preheat oven to 375F/190C. In a rectangular 8×11-inch baking dish, add the oats, ground flax, baking powder, cinnamon, and salt. Mix together.
  • Add the wet ingredients: mashed banana, vanilla, almond milk, maple syrup and peanut butter. Whisk with a fork to combine everything.
  • Sprinkle with chocolate chips and bake for 25 to 30 minutes, until the edges are lightly brown and the mixture is set. Let cool for 10 minutes before cutting into slices and serving, or allow to cool completely. Optional to drizzle with more peanut butter and sliced banana for serving.

Watch The Video


This recipe will keep for up to 5 days. Store in an air-tight container in the refrigerator. Alternatively, cover the baking dish with plastic wrap and refrigerate.
Be sure that the banana baked oatmeal has cooled completely before storing. To re-heat, pop in the microwave in 30 second increments for 1 to 2 minutes. This recipe is also delicious cold.
This recipe can be frozen. Let the bake cool completely, cut and store the individual pieces in air-tight containers.
To reheat from frozen: microwave at 30 second intervals for 1 to 2 minutes. You can also freeze the entire bake (uncut) to re-heat for later. Cover the top in tinfoil and reheat at 350F for 20 to 25 minutes.



Calories: 251kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 196mg | Potassium: 421mg | Fiber: 5g | Sugar: 16g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg

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See more step-by-step instructions by visiting the recipe story here!


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  1. Can I substitute chia seeds for the flax seeds, if so should I grind them, and same amount?

    • Hi Denise! Flaxseeds and chia seeds can be used interchangeably! So yes, you can definitely use 2 tbsp ground chia seeds for this recipe (I often do this myself!).

  2. This is by far the best baked oatmeal recipe i have had. I am usually not a fan of baked oatmeal but this is a game changer. This is something I will make often.

  3. This looks delicious and I’m planning on making it but can oat milk be used instead of almond milk?

    • Hi Stacey! Great question! Yes, you can substitute with any plant-milk of choice. Oat milk would be delicious in this recipe. I will mention though that oat milk is slightly sweet so it might make your bake slightly sweeter than my version. But delicious nonetheless!

  4. I made this for my 2.5 year old who has a dairy protein allergy. She asked for a second helping!