Double Chocolate Peanut Butter Banana Baked Oatmeal
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(41)
Ingredients
6 servings
- For the baked oatmeal:
- 1 heaping cup of ripe mashed banana (from 2 medium/large extra ripe bananas)
- ½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- ¼ cup pure maple syrup
- 3/4 cup unsweetened vanilla almond milk or oat milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats, gluten free if desired
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup chocolate chips (dairy free, if desired)
- For the topping:
- 6 teaspoons natural peanut butter
- 2 tablespoons dark chocolate chips for sprinkling on top (dairy free, if desired)
- Maldon sea salt, for sprinkling on top
- Optional for serving:
- Milk
- Fresh berries
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Preparation
Step 1
Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish with nonstick cooking spray.
Step 2
In a large bowl, add 1 cup of mashed banana, peanut butter, eggs, maple syrup, milk of choice and vanilla extract. Whisk until well combined.
Step 3
Add the dry ingredients to the wet ingredients: oats, cocoa powder, baking powder and salt. Mix until well incorporated. Stir in the chocolate chips.
Step 4
Pour into the prepared baking dish and spread out evenly. Dollop with teaspoonfuls of peanut butter on top, then use a knife to swirl, just about 3-4 times. Don’t go overboard with the swirling or the oatmeal won’t look pretty. Finally top the oatmeal with 2 tablespoons chocolate chips.
Step 5
Bake for 25-30 minutes or until the oatmeal is set in the middle. Remove and allow to cool for 10 minutes before sprinkling with a little sea salt and serving. I love serving this warm in a bowl with a little milk or with raspberries on top, but you do you!
Step 6
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