Strawberry Banana Chocolate Chip Baked Oatmeal
A warm, hearty breakfast that tastes like dessert. One bowl, no mixer, naturally sweet, and perfect for meal prep all week long.
Ingredients
Wet Ingredients
- 1 cup mashed ripe banana about 3 medium bananas; the spottier the better
- 2 large eggs at room temperature
- 1½ cups unsweetened vanilla almond milk any dairy-free milk works
- 2 tbsp pure maple syrup optional; skip if bananas are very ripe
- 2 tbsp melted coconut oil cooled; sub melted butter or ghee
- 1 tsp vanilla extract pure extract preferred
Dry Ingredients
- 2½ cups old fashioned rolled oats use certified gluten-free if needed
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
Mix-Ins
- 1 cup fresh strawberries diced into small pieces; frozen works too
- ¼ cup mini chocolate chips dairy-free if needed; folded into batter
- 2 tbsp mini chocolate chips for topping
Instructions
- Preheat your oven to 350°F. Spray a 9x9-inch baking dish with nonstick cooking spray and set aside.
- Add the mashed banana, eggs, almond milk, maple syrup (if using), cooled coconut oil, and vanilla extract to a large mixing bowl. Whisk until mostly smooth. A few small banana lumps are fine.
- Add the rolled oats, baking powder, ground cinnamon, and salt directly into the wet mixture. Stir well until the oats are fully coated and everything is evenly combined.
- Gently fold in the diced strawberries and ¼ cup of mini chocolate chips using a spatula. Fold slowly to keep the strawberry pieces chunky.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Scatter the remaining 2 tablespoons of mini chocolate chips evenly over the surface.
- Bake for 25 to 35 minutes until the edges are lightly golden and the center feels set when you gently shake the pan. Remove from the oven and let cool for 10 minutes before slicing into 6 portions.
Notes
Use the spottiest bananas you can find for the best natural sweetness. Make sure coconut oil is fully cooled before adding eggs. For meal prep, store slices in airtight containers in the fridge for up to 4 days, or freeze individually wrapped slices for up to 3 months. Reheat in the microwave for 30 to 60 seconds with a splash of almond milk.