Ingredients
Scale
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1¾ cups milk (dairy or non-dairy)
- ⅓ cup pure maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet or dark chocolate chips, divided
- Optional toppings: extra chocolate chips, sliced bananas, chopped nuts, Greek yogurt, additional milk
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray, or line with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Whisk together until evenly distributed and set aside.
- Prepare wet ingredients: In a medium bowl, mash the ripe bananas with a fork until mostly smooth (a few small lumps are fine). Add the eggs and whisk until well combined.
- Combine wet ingredients: Add the milk, maple syrup, melted coconut oil, and vanilla extract to the banana-egg mixture. Whisk everything together until smooth and well incorporated.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix—it’s okay if there are a few small dry spots.
- Add chocolate chips: Fold in ½ cup of the chocolate chips, reserving the remaining ¼ cup for topping.
- Transfer to pan: Pour the oatmeal mixture into your prepared baking dish and spread it evenly with a spatula. Sprinkle the reserved chocolate chips over the top.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden brown and the center is set. The oatmeal should spring back slightly when touched, and a toothpick inserted in the center should come out mostly clean (a few moist crumbs are fine).
- Cool and serve: Remove from the oven and let cool for 5-10 minutes before slicing. The oatmeal will firm up as it cools. Cut into squares and serve warm with your favorite toppings.
- Store leftovers: Cover and refrigerate any leftovers for up to 5 days, or freeze individual portions for up to 3 months.
Notes
- Banana substitute: If you don’t have ripe bananas, you can use 1 cup applesauce or pumpkin puree instead, though the flavor will be different.
- Sweetness level: This recipe is moderately sweet. For sweeter oatmeal, increase maple syrup to ½ cup. For less sweet, reduce to ¼ cup.
- Texture preference: For creamier oatmeal, add an extra ¼ cup milk. For firmer oatmeal that holds its shape better, reduce milk by ¼ cup.
- Mix-in ideas: Add ½ cup chopped walnuts, pecans, or almonds for crunch. Fresh or frozen blueberries work beautifully (don’t thaw frozen berries first).
- Make it vegan: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) and non-dairy milk and chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (based on 8 servings)
- Calories: 285
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg