Ingredients
Wet Ingredients
- 1 cup mashed banana (from about 3 medium ripe bananas)
- 2 large eggs, at room temperature
- 1 ½ cups (360g) unsweetened vanilla almond milk (or substitute any dairy-free milk)
- Optional: 2 tablespoons pure maple syrup
- 2 tablespoons melted and cooled coconut oil (or substitute melted butter or melted ghee)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Add-ins
- 1 cup diced fresh strawberries
- ¼ cup (45g) mini chocolate chips (dairy free if desired), plus 2 tablespoons for sprinkling on top
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Lightly spray a 9×9 inch baking pan with nonstick cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, eggs, almond milk, maple syrup if using, melted coconut oil, and vanilla extract. Mix until mostly smooth.
- Add dry ingredients: Stir in the rolled oats, baking powder, cinnamon, and kosher salt until well incorporated into the wet mixture.
- Fold in add-ins: Gently fold diced fresh strawberries and mini chocolate chips into the batter, ensuring they are evenly distributed without overmixing.
- Prepare to bake: Pour the oatmeal mixture into the prepared baking pan. Smooth the top with a spatula, then evenly sprinkle the remaining 2 tablespoons of mini chocolate chips on top for a melty chocolate topping.
- Bake: Bake in the preheated oven for 25-35 minutes, or until the edges are golden brown and the center is set. The top should look slightly firm to the touch.
- Cool and serve: Allow the baked oatmeal to cool for about 10 minutes before slicing into 6 pieces. Serve warm, optionally drizzled with almond or peanut butter. It can also be enjoyed in a bowl with milk or vanilla yogurt on top.
Notes
- For meal prep, let the baked oatmeal cool completely, cut into 9 squares, and store in meal prep containers with a tablespoon of almond butter on top.
- To freeze and reheat individual portions, cut into 6 squares after cooling, wrap each in plastic wrap and foil. Reheat frozen squares in the microwave for 1-2 minutes at 30-second intervals.
- To freeze the whole baked oatmeal, cover it with foil and reheat in the oven at 350 degrees F for 20-25 minutes until warmed through.
- Optional: You can substitute the coconut oil with melted butter or ghee and use any type of dairy or non-dairy milk as preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
