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Breakfast recipe · from the recipe book

Chocolate Banana Peanut Butter Baked Oatmeal

A fudgy, chocolatey oat bake with sweet ripe banana and swirls of peanut butter, tender in the middle with a lightly crisp top.

Chocolate Banana Peanut Butter Baked Oatmeal

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • ¼ cup25 gUnsweetened cocoa powder
  • 1⅛ tsp5 gBaking powder
  • ¼ tsp1.5 gSalt
  • 2 medium240 gBananahalf mashed, half sliced
  • 2 cups (470 ml)480 gMilk, 2%
  • 2 large100 gEggs
  • 2 tbsp40 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • ¼ cup64 gPeanut butter, no salt addedstirred well
  • 3 tbsp30 gSemisweet chocolate chips
  • 1 tsp4 gCanola oilfor greasing

Steps

  1. Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish with the canola oil.
  2. Peel the banana; mash half of it in a large bowl and slice the remaining half into rounds for the top.
  3. In a medium bowl, whisk the oats, unsweetened cocoa powder, baking powder and salt until no cocoa streaks remain, to make the dry mix.
  4. Into the mashed banana, whisk the milk, egg, maple syrup, vanilla and half of the peanut butter until smooth to make the wet mix.
  5. Stir the dry mix into the wet mix, then fold in half of the chocolate chips. Pour into the dish and let it sit 5 minutes so the oats soften.
  6. Arrange the sliced banana on top, dot with the remaining half of the peanut butter and swirl it lightly with a knife, then scatter the remaining half of the chocolate chips.
  7. Bake 35 to 40 minutes, until the center is set and reaches 160°F (71°C).
  8. Cool 10 minutes before cutting into 4 squares.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Peanuts. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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