Vegan Chocolate Chunk Banana Baked Oatmeal
A wholesome baked oatmeal that transforms simple pantry staples into a comforting breakfast treat. Mashed banana and almond milk create a creamy base while dark chocolate chunks add bursts of rich flavor throughout. The flax egg provides binding and nutrition, making this a satisfying morning meal that bakes up golden and tender. Perfect for meal prep or weekend brunches, this oatmeal offers the warmth of cinnamon and coconut oil with fresh banana slices on top for natural sweetness.
Ingredients
- 1 cup gluten free rolled oatsregular rolled oats1:1Use if gluten is not a concern
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- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup ripe banana, mashed, about 1 large ripe banana
- 1 ¼ cups unsweetened almond milk or dairy-free milk of choice
- 1 tablespoon ground flax seed, whisked with 3 tablespoons water and let sit for 5 minutes to gel
- 1 tablespoon coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 2 oz dark chocolate, chopped, use sugar-free chocolate to keep recipe low-sugar
- ½ banana, sliced
Instructions
- 1
Preheat oven to 350 degrees F and grease a 6 inch skillet or three ramekins with oil or nonstick cooking spray
- 2
Whisk together oats, baking powder and cinnamon in a bowl
- 3
Combine mashed banana, almond milk, flax egg, coconut oil, and vanilla extract in a separate bowl and mix until well combined
- 4
Add wet ingredients to dry ingredients and mix to combine
- 5
Pour into prepared baking dish or skillet and smooth top
- 6
Add slices of bananas on top and sprinkle the chocolate chunks
- 7
Bake for 15-20 minutes or until the edges begin to turn a slight golden brown
- 8
Serve warm
Tips
Let the flax seed and water mixture sit for the full 5 minutes to properly gel and act as an effective egg substitute.
Use very ripe bananas for the best natural sweetness and easier mashing.
Choose sugar-free dark chocolate to keep the overall sugar content lower while still enjoying rich chocolate flavor.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave for 30-60 seconds.
Can be assembled the night before and baked fresh in the morning for an easy breakfast.
Serve warm directly from the oven. Can be topped with additional fresh fruit, nuts, or a drizzle of maple syrup.
Common Mistakes
Don't skip letting the flax mixture gel to avoid a loose, unset texture.
Avoid overbaking to prevent the oatmeal from becoming dry and tough.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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General Alternatives
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FAQ
Can I make this in individual ramekins instead of one skillet?
Yes, divide the mixture among three greased ramekins and bake for the same time, checking for golden edges.
What if I don't have flax seeds for the flax egg?
You can substitute with 1 large regular egg or try a chia egg using the same ratio with chia seeds.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days and reheat individual portions as needed.