Banana baked oatmeal with chocolate chips and peanut butter Featured

Banana Baked Oatmeal with Peanut Butter and Chocolate Chips (Vegan, Gluten Free)

This banana baked oatmeal is an easy yet decadent breakfast or brunch recipe. Prepare it on a Sunday to have for breakfast throughout the week, or serve it warm from the oven for Mother’s Day brunch this weekend! This recipe is vegan, gluten free, and naturally sweetened with banana and applesauce, so it’s perfect for a crowd that has dietary restrictions.

Banana baked oatmeal with chocolate chips and peanut butter

 Oatmeal is my all-time favorite breakfast. I love it because it’s very inexpensive, easy to prepare, and there are endless flavor combinations, so it never gets boring. Oatmeal has plenty of fiber to keep us full, and is a good source of soluble fiber in the form of beta-glucan. Soluble fiber is especially important to have in our diets because it may help lower “bad” LDL cholesterol, therefore reducing the risk of heart disease.

I eat oatmeal for breakfast several times per week, but can you believe this is my first time making a baked oatmeal recipe? Now that I’ve done it, I don’t know what I was waiting for. This recipe is incredibly simple, uses common ingredients you probably have in your pantry, and tastes amazing. The flavor reminds me of banana bread, but has a heartier texture thanks to the old fashioned oats.

This banana baked oatmeal recipe is great because all you need is one bowl to make it happen. After creating a flax egg in a mixing bowl, just add the other ingredients in the order listed. Stir together, pour into your baking dish, and into the oven it goes! It will definitely be added to my regular meal prep rotation, especially for busy weeks when we need breakfast on the go.

Banana baked oatmeal with chocolate chips and peanut butter

A Few Recipe Notes

  • While I haven’t tested other types of oats with this recipe, I definitely suggest using old fashioned rolled oats. Their chewy texture holds up well when baked.
  • I used a flax egg to keep this recipe vegan. You can substitute ground chia for ground flax, or one whole egg if you are not vegan!
  • For the bananas, the riper, the better! Ripe bananas are much sweeter, and this eliminates the need for added sugar in this recipe.
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Banana baked oatmeal with chocolate chips and peanut butter

Banana Baked Oatmeal with Peanut Butter and Chocolate Chips (Vegan, Gluten Free)


  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x

Description

This vegan and gluten free baked oatmeal is delicious and perfect for meal prep.


Scale

Ingredients

  • 1 tbsp ground flax
  • 3 tbsp warm water
  • 2 very ripe bananas, mashed
  • 1/3 cup unsweetened applesauce
  • ¼ cup creamy natural peanut butter (I used this brand)
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 ½ cup unsweetened oat milk or almond milk
  • 3 cups gluten free old fashioned rolled oats
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Whisk together ground flax and water in a mixing bowl until thickened.
  3. Add mashed banana, applesauce, peanut butter, cinnamon, salt, and vanilla extract to bowl and mix until well combined.
  4. Add milk and mix again until well combined.
  5. Stir in oats and chocolate chips.
  6. Pour into 9×9 baking dish. Top with more chocolate chips and banana slices (optional).
  7. Bake for 40-45 minutes until edges begin to brown.
  8. Drizzle with more peanut butter if desired.
  9. Serve warm or store in the fridge for up to one week. This recipe is good right out of the fridge and warms up easily!

  • Category: Breakfast
  • Method: Baking

Keywords: baked oatmeal, banana baked oatmeal, peanut butter, vegan baked oatmeal

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Banana baked oatmeal with chocolate chips and peanut butter

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Mixed Berry Oatmeal Crumble Bars (Gluten Free)

I’ve been wanting to make a recipe like this for a while. With the snow on Monday and lots of frozen fruit in my freezer, it seemed like the perfect day for a baking experiment! I’m so glad I went for it, because these will be such a treat to munch on all week.

I’m usually more of a chocolate person when it comes to dessert. Brownies and chocolate chip cookies are irresistible to me. But, if there is a fruit based dessert with a warm, cinnamon crumble situation going on, then you’ve got some competition! I absolutely love crisps and cobblers with whatever fruit is in season.

I had an unopened bag of mixed berries (cranberries, blueberries, blackberries and raspberries) which sounded like the perfect blend for a winter crumble. I highly recommend using this blend if you try these bars, as the cranberries add bold flavor and a little tartness. They also add a big boost of antioxidants! In addition to heart healthy oats, I used almond flour and almond butter to add healthy fats, fiber and protein to these bars. With less than ½ cup of added sugar, these bars are nutritious enough to have for breakfast or a snack, and will keep you fuller for longer than a traditional dessert bar.

Ingredients

  • ¾ cup almond flour
  • 1 ½ cups old fashioned rolled oats
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tbsp cinnamon
  • ¾ cup creamy almond butter
  • 1 ½ cups frozen mixed berries (I used Cape Cod Select Power Berry Blend)
  • 1 ½ tbsp maple syrup
  • 1 ½ tbsp chia seeds

Instructions

  1. Preheat oven to 350 degrees F. Line a square baking dish with parchment paper.
  2. Combine almond flour, oats, salt, baking powder and cinnamon in a mixing bowl.
  3. Add almond butter and use your hands to mix it into dry ingredients. Mixture should be cohesive but crumby.
  4. Add about 2/3 of the crumble into the baking dish. Use your hands to press down firmly into a single layer.
  5. Bake for 10-15 minutes.
  6. While crust is baking, make the filling: heat berries in a shallow pan on medium heat until berries are soft and break to release their liquid. Stir in maple syrup and chia seeds. Heat for another 2-3 minutes, stirring occasionally then remove from heat to thicken.
  7. Remove crust from oven and spread the chia jam in an even layer on top. Sprinkle the remaining crumble on top of the jam layer.
  8. Bake for another 25-30 minutes, until crumble starts to brown.
  9. Let cool completely before slicing into squares.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations!

Hasselback Baked Pears

This warming bowl of oats is the perfect way to start a chilly morning! Naturally sweetened with banana, this breakfast is topped with a caramelized, soft, hasselback baked pear. Prep the pears the night before, and you can throw this bowl together in 5 minutes! Baking fruit may not sound appealing, but it makes them SO sweet and juicy. I have tried baking pears in the fall and peaches in the summer. Both taste like dessert when added to a hearty breakfast bowl. I hope you all give it a try!

Pears are definitely an underutilized fruit in my eyes. They have a smooth, not overly sweet taste that is enhanced when cooked. Pears, just like apples, come in many different varieties! Bosc pears are one of my favorites for this recipe because of their soft and creamy texture. If you're looking for a more firm, tart variety, try Bartlett or D'anjou. Pears are an excellent source of fiber, and just like any fruit, they are part of a well-balanced diet. I would love to try replacing some of the apples with pears in a Thanksgiving apple pie!

I love seeing all of your Hasselback pear creations on Instagram - they are stunning! I decided to post the recipe here so you have a permanent place to refer back to it. I can't wait to continue to see all  your delicious baked pears 🙂

 

Serves 2

Ingredients:

  • 1 cup dry oatmeal (old fashioned or quick)
  • 1 large ripe banana
  • 1 USA Bosc pear
  • Coconut oil
  • Pumpkin Pie Spice or Apple Pie Spice
  • 1 tbsp chia seeds
  • Creamy almond butter (other nut butter is fine)
  • Blackstrap molasses (optional)

 

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Slice pear in half and remove seeds. Cut side down, make narrow slits into each half, being careful not to slice all the way through.
  3. Grease a small cast iron skillet or baking dish with coconut oil. Place pears cut side down in skillet.
  4. Sprinkle with a little more coconut oil and Pumpkin Pie Spice. Bake for 45 minutes – 1 hour until soft and tender.
  5. Meanwhile, prepare the oats with water or milk, according to package instructions.
  6. Mash banana in a bowl, and add to cooking oats with chia seeds and 1 tsp pumpkin pie spice.
  7. Stir well until oatmeal is cooked to desired consistency.
  8. Divide oatmeal evenly into two bowls. Top each bowl with half of the baked pear, a scoop of almond butter, molasses and other toppings of choice. Enjoy immediately!

If preparing the pear the night before, microwave for 30 seconds – 1 minute to reheat.

Tag your baked pear bowls with #Daisybeet so I can see your creations 🙂

My Go-To Breakfast: Cacao-Banana Oatmeal

Rise and shine! You guys know by now how much I love my oatmeal for breakfast. I’ve been eating it every morning 99% of the time for years - it’s almost comical! I occasionally get messages for my oatmeal recipes or for tips to make oatmeal more exciting. I decided to write a post here for you all to refer to! Not to toot my own horn, but I think I’ve mastered the bowl of oats.

Before my oatmeal love affair came to be, I went through many years of protein smoothies for breakfast, starting in college. I would start my day with a smoothie consisting of ice, a frozen banana, some skim milk, and a scoop of chocolate meal replacement protein powder. Sometimes I would add in a spoonful of powdered peanut butter, too. This breakfast couldn’t have been more than 300 calories, and while it was delicious, I never felt completely full afterwards. I always NEEDED a midmorning snack a few hours later as I could hear my stomach rumbling. This coincided with a time in my life where I was very “calorie conscious”. I would select foods based off of their calorie count rather than their nutrition qualities. I was eating a lot of low fat products, that, looking back, were definitely loaded with artificial ingredients. I absolutely loved my college experience, but I realize now that it was an environment which perpetuated this type of eating and thinking about foods. I subconsciously compared my body to others and made food choices based off what my peers were doing, which meant low calorie, low fat, and sometimes lacking real food ingredients.

Once I began researching nutrition more, I realized this protein smoothie habit was probably not the most nutritious way to start my day. Not only did it leave me hungry for real food a few hours afterwards, but the ingredient list was a mile long. There was a myriad of ingredients I could not pronounce. I decided to transition to real food based smoothies, and began making oatmeal in the winter when it was colder. I noticed that oatmeal filled me up much more than smoothies, and sustained me all the way until lunch on my less active days. I also enjoyed the act of eating food, physically chewing, and taking my time enjoying breakfast, rather than slurping down a smoothie in 3 minutes.

Don’t get me wrong now, I think smoothies are delicious and refreshing! They are an excellent way to add calories and nutrients in the clinical setting, and can be very healthy when you are mindful of the ingredients you add. For me, though, physically eating a big breakfast works best. Oatmeal is my breakfast of choice for so many reasons. It is quick and easy to make, cheap, delicious, customizable, and filling.  One of my favorite ways to flavor my oatmeal is by adding sweet caramelized banana, cacao powder, cinnamon and nut butter. This satisfies my undying sweet tooth in a nutritious way! I hope all of you who have a sweet tooth try this recipe.

Here are some of the RD Approved ingredients you’ll need:

  • Old fashioned rolled oats
  • Raw cacao powder (unsweetened cocoa powder is fine, too)
  • Cinnamon
  • Banana
  • Peanut butter (or another nut butter)
  • Salba Chia chia seeds

 

And the nutrition breakdown:

  • Oats: Oats are one of the best sources of soluble fiber. This type of fiber has many health benefits. A diet containing soluble fiber can lower cholesterol levels, because the fiber binds to cholesterol in your body so it can be excreted. It also is not fully absorbed, so it does not cause a rapid spike in blood sugar levels. Soluble fiber keeps you fuller for longer because it is digested slowly, and helps keep you regular by adding bulk when you go to the bathroom.
  • Cacao Powder: Raw cacao powder is rich in antioxidants in the form of flavanols. The flavanols found in cacao powder may have more powerful antioxidant effects than those in green tea and blueberries! Flavanols may have numerous heart-healthy functions. They can reduce inflammation by inhibiting inflammatory cytokine production. Flavanols also may prevent blood clots by reducing platelet aggregation and reduce oxidative damage within blood vessels.
  • Salba Chia chia seeds: Chia seeds are also a good source of soluble fiber, and thus exert similar health benefits as oats. Notice how they swell when you add liquid? They expand to 10x their dry weight! This adds a lot of bulk to your diet and fills you up. Chia seeds are also a rich plant-based source of omega-3 fatty acids. Omega-3’s are essential fatty acids we must consume in our diets, because our bodies cannot produce them. They are essential for growth and development, can lower blood triglyceride levels and may be anti-inflammatory. I love Salba Chia in particular for so many reasons! There are over 100 different strains of chia seeds, but they grow only the 2 strongest varieties.  They are a single source company, co-own and operate all of their farms, and partner directly with the farmers to ensure the best possible seeds. Salba Chia also grows ALL of their chia seeds organically with no pesticides! Therefore, the nutritional profile of their products is always top quality.

Without further adieu, here is my favorite oatmeal recipe. Adding the banana to the bowl before you microwave your oats breaks it down so it becomes super creamy and extra sweet. No other sweeteners needed!

Ingredients:

  • ½ cup oats (I use old fashioned)
  • ~1 cup water (enough to top off the oats in your bowl)
  • 1 small ripe banana
  • 1 tbsp cacao powder
  • ½ tbsp Salba Chia chia seeds
  • Dash of Cinnamon
  • 1 tbsp nut butter
  • Toppings of choice: I like fresh fruit, hemp hearts, cacao nibs, etc.

Instructions:

  1. In a microwave safe bowl, add oats and water.
  2. Slice the banana into the bowl and stir.
  3. Microwave for 2-2.5 minutes, until cooked.
  4. Remove bowl and stir in chia seeds, cinnamon and cacao powder.
  5. Add nut butter and toppings of choice, and enjoy!

I hope you guys enjoy this simple recipe. Oatmeal is very customizable – I love to experiment with different spices! Tag your oatmeal bowls with #Daisybeet so I can see your lovely creations.