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Craving a sweet breakfast that will fuel you for a great day? This Baked Banana Chocolate Chip Oatmeal is made from good for you ingredients but tastes indulgent!

Ever since publishing my Baked Strawberry Banana Oatmeal I’ve wanted to do a chocolatey version. What goes better together than chocolate and banana? Not much, friend. They’re a pretty perfect pairing!

This Baked Banana Chocolate Chip Oatmeal is such a fun breakfast option. Make it on Sunday or Monday and store in the refrigerator to enjoy all week long. I also love to make this when entertaining for a big weekend brunch.

Everyone will rave about this sweet and satisfying dish.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Old fashioned rolled oats
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Ripe bananas
  • Milk
  • Eggs
  • Pure maple syrup
  • Vanilla extract
  • Chocolate chips

What milk is best to use?

Use whatever milk you enjoy most.

If you can tolerate dairy, whole milk, 2%, 1%, and skim milk all work well.

If dairy free, almond milk and oat milk are yummy in this baked oatmeal.

Can you skip the eggs?

The eggs are there to bind together the oatmeal and create a casserole texture. Don’t skip them! You can use a flax seed egg if you’d like though.

Is this baked oatmeal gluten free?

Yes, if you use gluten free oats.

Is this baked oatmeal dairy free?

Yes, if you use a dairy free milk. I love both oat milk and almond milk in this recipe!

Can you prep the oatmeal mixture ahead of time?

You can’t prepare the oatmeal mixture ahead of time and let it sit. The oats will soak up all the liquid and the finished texture will be too thick. So make sure you stir everything together and bake right away!

Is baked oatmeal good for meal prep?

Absolutely! Make this ahead of time and heat up slices throughout the week. It reheats beautifully. You’ll love how convenient it is to enjoy all week long!

You can refrigerate the entire dish or slice into separate servings and freeze. It will last 4 to 6 days in the fridge.

How to serve

Scoop it into bowls or (if you’re really want it to be impressive) slice into squares and top with whipped cream, banana slices, chocolate chips, and/or maple syrup.

5 from 5 votes

Baked Banana Chocolate Chip Oatmeal

By Christina
Craving a sweet breakfast that will fuel you for a great day? This Baked Banana Chocolate Chip Oatmeal is made from good for you ingredients but tastes indulgent!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 9 servings


  • cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 ripe bananas
  • 2 cups milk
  • 2 eggs
  • ¾ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
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  • Preheat oven to 350 degrees. Grease the bottom and sides of an 8 x 8 or 9 x 9 baking dish with melted butter or spray with a nonstick spray.
  • In a large bowl, stir together oats, baking powder, cinnamon, nutmeg, and salt.
  • Peel the ripe bananas and add to a separate bowl. Use a fork to mash the bananas. Then add milk, eggs, maple syrup, and vanilla extract to the bowl with the bananas.
  • Pour the wet ingredients into the bowl with the oats and seasonings. Stir until well combined. Stir in the chocolate chips.
  • Pour into the prepared baking dish. Bake for 50 to 60 minutes or until oatmeal has set. 50 minutes will be soft and more like a traditional oatmeal. 55 to 60 minutes will be firmer so you can slice into squares. Once removed from the oven, let the oatmeal sit for 5 to 10 minutes.
  • Scoop or slice into 9 servings. Top with additional maple syrup or honey, nutella, whipped cream, vanilla yogurt, or fresh banana slices and serve!


Calories: 347kcal, Carbohydrates: 53g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 44mg, Sodium: 152mg, Potassium: 447mg, Fiber: 5g, Sugar: 30g, Vitamin A: 168IU, Vitamin C: 2mg, Calcium: 156mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Sarah says:

    So simple and easy to make! Perfect for breakfast or even an after-school snack for the kids.

    1. Christina says:

      Thank you, Sarah!

  2. Molly says:

    Is there a way to add protein powder to this recipe? Thanks in advance! Love your recipes for our gluten free/dairy free household! 

    1. Christina says:

      Absolutely! I’d increase the milk so the protein powder doesn’t thicken the oatmeal too much.

  3. Barb Schmidt says:

    What a delightful breakfast dish!  The texture of this oatmeal is so much creamier than traditional oatmeal. Next time I will use a shallow dish as we really enjoyed the edges. It is almost reminiscent of a bread pudding. Bound to be a favorite with kids and those looking for a sweet treat, I can see that Christina’s suggestions for vanilla yogurt or whipped cream would be a nice addition. This would be great for a holiday breakfast or special brunch, but warms up beautifully so it could be made ahead and eaten for easy weekdays, too. 

    1. Christina says:

      This is so nice, Barb! Thank you!!

  4. Trina says:

    My husband LOVES oatmeal, so I made this for him to try. He and I absolutely loved it! I used dark chocolate chips, and it was scrumptious. This one is a winner! 

    1. Christina says:

      Thank you so much, Trina! So happy you enjoyed this!

  5. Michele says:

    So simple to make but so full of flavor. This baked oatmeal has just enough sweetness to tackle your sweet tooth but is a healthy breakfast or snack for the family. 

    1. Christina says:

      Love that, Michele! Thank you!!

  6. Katie Maloney says:

    This is delicious! I only used 1/2 cup maple syrup because it’s all I had but it was still sweet enough for my taste. Will definitely be adding to the rotation when I have ripe bananas. 

    1. Christina says:

      Happy to hear that 1/2 cup worked! Thank you, Katie!