Meal prep a truly delicious and incredible breakfast with this Chocolate Chip Banana Bread Baked Oatmeal! It’s full of rolled oats, bananas, applesauce, and other simple ingredients for an easy, freezer-friendly, make-ahead breakfast.
If you love banana bread as much as I do (that’s a lot!), you’ve got to try this baked oatmeal version! I took my easy recipe for blueberry baked oatmeal and combined it with my favorite banana bread recipe from the Betty Crocker Cookbook (one of the 1970s versions!). And it turned out phenomenally!!
Even better, baked oatmeal is naturally meal prep friendly, meaning leftovers are so delicious, and maybe even better than day one! You can eat them hot or cold, and they work well on the go, too. Freezing isn’t out of the question either!
This week, use your extra bananas for this Chocolate Chip Banana Bread Baked Oatmeal. I guarantee you won’t regret it! Freeze leftovers if you don’t need eight servings, or even half the recipe if needed. It’s amazing that such a versatile recipe can be so delicious at the same time!
Total Time: 35 minutes
Prep: Make-Ahead Friendly
What are the ingredients in Chocolate Chip Banana Bread Baked Oatmeal?
This recipe uses simple ingredients that should be easy to find at the grocery store, if you don’t already have them on hand in the fridge or pantry. Here are the ingredients I used and a little info for each:
- bananas – Use two medium or large bananas for this recipe. They don’t have to be super ripe, but it helps add sweetness to the oatmeal if they are.
- eggs – The eggs function as the binder in this recipe. They are what hold everything together!
- milk of choice – Use your milk of choice or whatever you have on hand. Dairy or non-dairy milk will both work.
- applesauce – Adding some applesauce to this recipe helps keep the baked oatmeal moist instead of dry and crumbly.
- brown sugar – This is my sweetener of choice for the banana bread oatmeal, just like the banana bread recipe itself.
- butter – Butter adds delicious flavor and some fat to help bind and moisten the oatmeal.
- vanilla extract – A classic background flavor that’s a must here!
- rolled oats – Also known as old-fashioned oats. These oats are rolled flat, but not processed as much as quick oats or instant oats. Do not use steel cut oats for this recipe!
- ground cinnamon – The original Betty Crocker Banana Bread recipe doesn’t have cinnamon but I always add it. It makes the best flavor combo with the banana and chocolate.
- baking powder – Baking powder helps the oatmeal puff up a bit while baking.
- salt – Just a small amount of salt helps bring out all the sweet flavors in this baked oatmeal!
- chocolate chips – I love adding chocolate chips to banana bread and they work just as well in this baked oatmeal. You can definitely skip them if you don’t have any!
How do you make this Chocolate Chip Banana Bread Baked Oatmeal?
Making this recipe involves very little hands on time, and very few dirty dishes! I like to mix everything directly in the casserole dish. If you’re worried about sticking, feel free to grease the pan well and mix all the ingredients in a separate bowl, then transfer and bake.
Start by mashing the bananas well with a fork – I do this directly in the dish. Next, add the eggs and whisk them together with the bananas.
Once those are well combined, add the milk, applesauce, brown sugar, melted butter and vanilla extract. Gently whisk all of those wet ingredients together well with a whisk or large mixing spoon.
Next, add the rolled oats, ground cinnamon, baking powder, and salt on top of the wet ingredients. Do some more mixing here, using your whisk or spoon to mix all of the dry ingredients into the wet until it’s completely uniform.
Finally, add the chocolate chips and stir them in until well dispersed throughout the oatmeal. Use the back of your spatula to flatten the oatmeal out and make sure you have an even layer in the dish.
Stick it in the oven and bake uncovered for 28-32 minutes, or until the edges are browning and the top appears set. Let the oatmeal cool for at least 5 minutes before cutting into 8 servings. Top with whipped cream, fresh sliced bananas or chopped pecans.
Can I use steel cut or quick oats instead of rolled oats?
You should not use steel cut oats for this recipe – steel cut oats need a much longer cook time and this will not taste good here.
You can try using quick oats, though you will end up with a different texture and may need to add an additional 1/4 cup or so. I have not yet tested this, but the oats will definitely be cooked in time, so it’s worth a try.
How to turn this baked oatmeal into oatmeal cups:
To turn this recipe baked oatmeal into cups, grease a 12-count muffin tin with cooking spray, or use silicone baking cups. Make recipe as written in a separate mixing bowl, then divide batter between the 12 muffin wells.
Bake at 350F for 20-23 minutes, or until the edges are golden brown and a toothpick inserted comes out clean. For some more oatmeal cup recipes, try my PB&J Oatmeal Cups or my Pecan Pie Stuffed Oatmeal Breakfast Cups.
What should you serve with this recipe?
This recipe makes a delicious meal on it’s own, but it could also be served with some homemade breakfast sausage or eggs on the side. I think it would go well at a brunch or served with most other breakfast foods.
Testing notes for this Easy Blueberry Lemon Baked Oatmeal recipe:
While testing this recipe, here are a couple things I noticed:
- I have made this recipe directly in the casserole dish multiple times and not had any issues with the oatmeal sticking to the pan. However, I know not all pans are the same. If you’re worried about sticking, feel free to grease the pan well and mix all the ingredients in a separate bowl, then transfer and bake.
- This baked oatmeal tastes delicious directly from the fridge! Like a cold breakfast bread pudding, but made with oatmeal.
- You can skip the chocolate chips and this oatmeal is still delicious. Feel free to add chopped walnuts or pecans to the oatmeal before baking.
How do you meal prep this Chocolate Chip Banana Bread Baked Oatmeal?
There are a couple ways to save time by preparing this recipe ahead. Here are some options:
1. Complete prep: Make the recipe as written, then portion and store leftovers in individual containers or wrapped tightly in plastic wrap or foil.
2. Enjoy now & later: Enjoy this baked oatmeal fresh from the oven for breakfast today, then later in the week, enjoy it cold from the fridge as leftovers.
3. Complete prep & freeze: If eight portions is too many for your household to enjoy in 5 days, feel free to freeze some of the portions. Wrap tightly in plastic wrap, aluminum foil, a freezer-safe bag, or some combination or these. Label and store in the freezer for up to 3 months for best quality.
How to store Chocolate Chip Banana Bread Baked Oatmeal:
Store leftovers in an airtight container in the fridge for up to 5 days. You can store this in a glass container with lid or in a Stasher style silicone food bag.
How to freeze Chocolate Chip Banana Bread Baked Oatmeal:
Wrap tightly in plastic wrap, aluminum foil, a freezer-safe bag, or some combination or these. Label and store in the freezer for up to 3 months for best quality.
How to reheat Chocolate Chip Banana Bread Baked Oatmeal:
You can definitely eat this oatmeal cold from the fridge (I love it cold! + easy to transport).
Reheat in the microwave for about 90 seconds or until steaming hot. You may want to add some additional milk drizzled over the top so it doesn’t dry out.
Meal prep a truly delicious and incredible breakfast with this Chocolate Chip Banana Bread Baked Oatmeal! It’s full of rolled oats, bananas, applesauce, and other simple ingredients for a quick, freezer-friendly, make-ahead breakfast.
- 2 ripe bananas
- 2 large eggs
- 3/4 cup milk (dairy or non-dairy)
- 1/3 cup unsweetened applesauce
- 1/3 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 cups old-fashioned or rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1/2 cup chocolate chips
- Mix wet ingredients: Preheat oven to 375F. Either in a large mixing bowl or directly in a 9×13 inch casserole dish, mash the bananas well, then add the eggs and whisk them together with the bananas. Next, add the milk, applesauce, brown sugar, melted butter, and vanilla extract. Use a whisk or large mixing spoon to stir until combined. If you’re worried about sticking, grease the casserole dish and mix everything in large mixing bowl, then transfer (this baked oatmeal has never stuck to the pan for me!).
- Add dry ingredients: Add the rolled oats, ground cinnamon, baking powder, and salt on top of the wet ingredients. Mix together until combined. Finally, add the chocolate chips and stir them in until well dispersed throughout the oatmeal. Use the back of your spatula to flatten the oatmeal out and make sure you have an even layer in the dish.
- Bake then serve: Bake uncovered for 28-32 minutes, or until the edges are browning and the top appears set. Let cool for at least 5 minutes before cutting into 8 servings. Top with whipped cream, fresh sliced bananas or chopped pecans. Store leftovers in an airtight container in the fridge for up to 5 days.
Adapted from my Easy Blueberry Lemon Baked Oatmeal and Banana Bread recipe from The Betty Crocker Cookbook. Nutrition information estimated with My Fitness Pal.
- Serving Size: 1/8 of recipe
- Calories: 324
- Fat: 13g
- Carbohydrates: 47g
- Protein: 7g