Chocolate Banana Baked Oatmeal
This chocolate banana baked oatmeal is an easy and delicious breakfast for meal prepping! It’s gluten-free, dairy-free, and can be made vegan.
Chocolate Banana Baked Oatmeal
Ever since having my son in April, I’ve been loving having baked oatmeal for breakfast! Not only is it great for nursing moms, but it’s the perfect meal prep breakfast! All you have to do is bake it the night before (or a few days before) store it in the fridge, and warm some up in the morning for a filling and easy breakfast!
This baked oatmeal is gluten-free, dairy-free, and egg-free, and can even be made vegan and vegetarian! It’s not paleo or AIP but is an awesome option for grain reintroductions.
The Ingredients for this Recipe
- Oats.
- Ground flaxseed. This is used as an egg substitute to make this recipe egg-free.
- Almond milk.
- Maple syrup.
- Coconut oil.
- Banana.
- Dairy-free chocolate chips. I like to use enjoy-life brand!
- Collagen. I like to use this for added protein. You can likely also use a protein powder of your choice to make it vegan or vegetarian.
How to Make Chocolate Banana Baked Oatmeal
- Using a large bowl, combine the flaxseed and water. Mix well and allow to sit for 5 minutes.
- Add the remainder of the ingredients to the bowl and mix well to combine, leaving the collagen for last. Stir well to make sure the collagen is well incorporated and mostly dissolved into the almond milk.
- Pour the contents into the prepared baking pan. Transfer to the preheated oven and bake for 35-40 minutes. The baked oatmeal should be firm, and no longer liquid.
- Allow to cool before slicing and enjoying. Store in the fridge in glass Tupperware to enjoy later.
Is this recipe paleo or AIP?
Since this recipe is made with grains, it’s not paleo or AIP. However, oats can be reintroduced in the future, which I’ve been able to do myself!
Can you freeze this recipe?
I actually haven’t tried myself, but I think it would be great for freezing and saving for later. I would freeze it in individual portions.
Can you make this recipe nut-free?
I haven’t made this recipe with anything other than almond milk, but you likely should be able to make it with different milk varieties.
How do you ensure this recipe is gluten-free?
Oats aren’t always guaranteed to be gluten-free as they can be cross-contaminated. You’ll want to make sure that the oats are certified gluten-free. I also like to use sprouted oats as they’re easier to digest than non-sprouted.
You’ll also love…
- Grain Free Cauliflower Oatmeal
- Breakfast Sausage Chicken Poppers
- Zucchini Bacon Breakfast Fritters
- Pumpkin Blueberry Breakfast Bars
Chocolate Banana Baked Oatmeal
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This chocolate banana baked oatmeal is an easy and delicious breakfast for meal prepping! It’s gluten-free, dairy-free, and can be made vegan.
Ingredients
- 1 tbsp ground flax seed
- 3 tbsp water
- 1 medium ripe banana, mashed
- 2 cups rolled oats, gluten-free (I like these sprouted oats)
- 2 cups almond milk
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 3 tbsp dairy-free chocolate chips
- 1 tsp cinnamon
- 1/4 tsp Salt
- 1/4 cup collagen peptides (see notes for vegan, vegetarian)
Instructions
- Preheat the oven to 350 F, and prepare an 8×8” baking pan by either greasing it well with coconut oil, or lining it with parchment paper.
- Using a large bowl, combine the flaxseed and water. Mix well and allow to sit for 5 minutes.
- Add the remainder of the ingredients to the bowl and mix well to combine, leaving the collagen for last. Stir well to make sure the collagen is well incorporated and mostly dissolved into the almond milk.
- Pour the contents into the prepared baking pan. Transfer to the preheated oven and bake for 35-40 minutes. The baked oatmeal should be firm, and no longer liquid.
- Allow to cool before slicing and enjoying. Store in the fridge in glass Tupperware to enjoy later. If reheating, add a splash of almond milk if desired.
Notes
To make this recipe vegan or vegetarian, you can try to swap the collagen for a neutral-flavored protein powder you tolerate.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Fat: 13.5g
- Carbohydrates: 51.4g
- Fiber: 6.7g
- Protein: 7.9g
Keywords: oatmeal, baked oatmeal
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
AIP
Low Carb
Paleo
Whole30
This sounds amazing. If I didn’t want to use the peptides, would I need to add anything else in? Also, I’ve made baked carrot oatmeal and use oatmilk, in case anyone asks for nut-free options.
★★★★★
You can do without the collagen! 🙂 Thank you!
Ground flaxseed. This is used as an egg substitute to make this recipe egg-free.
I could be wrong, but I don’t know any oatmeal recipe with egg in it. I left the flaxseed & 3 tbsp water out, and I didn’t add an egg.
Regular oatmeal usually doesn’t have eggs, but baked oatmeal usually does just to help it bind better in more of a baked good texture 🙂
Awesome recipe! Can I replace the flax egg with a regular egg? Perfect snack for a nursing momma.
★★★★★
My favorite baked oatmeal recipe – delicious and healthy! And who doesn’t love a touch of chocolate for breakfast?! I double and bake in a 9×13 pan but otherwise follow the recipe. Perfection!
★★★★★