Breakfast
Yummy Chocolate Chip Banana Bread Baked Oatmeal
Chocolate Chip Banana Bread Baked Oatmeal
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As a busy mom, I know mornings can be a struggle. Getting everyone fed, dressed, and out the door should be considered an Olympic sport—am I right? Add in no one wanting to be awake, and it’s a recipe for a rough start to the day.
After too many chaotic mornings, I decided there had to be a better way to feed my kids well so that I could give them a great start to their day. Some of mine are picky eaters, and all of them were tired of eggs every. single. morning. But serving a protein-filled breakfast is a non-negotiable at our house.
That’s how this Chocolate Chip Banana Bread Baked Oatmeal was born—an easy, make-ahead breakfast that fills hungry bellies without the complaints. My kids absolutely love it, and I hope your crew does too.
Why You’ll Love This Baked Oatmeal
- Kid-approved, healthy breakfast that’s perfect for busy mornings
- Simple, pantry-friendly ingredients you probably already have on hand
- Soft and creamy like banana bread, but nourishing enough for breakfast
- Naturally sweetened with ripe bananas and maple syrup
- Great for meal prep—make once and enjoy all week
- Easy to customize with your favorite add-ins
- Perfect for feeding a crowd or stocking your freezer
- It’s the kind of simple breakfast you can feel good serving again and again.
This chocolate chip banana baked oatmeal is the kind of cozy, no-stress breakfast that makes mornings feel easier. Whether you’re feeding little ones, grabbing a quick slice on the go, or reheating for a homemade option straight from the freezer – it’s bound to make your mornings easier and a little bit sweeter.
Check out my reheating and storage options below, as well as some fun add ins you can try as well to switch things up!
Easy Yummy Maple Cinnamon Apple Baked Oatmeal
Equipment
- 9x13 Baking Dish
- Large Bowl
- Medium Bowl
- Whisk or Handheld Mixer
- Spatula
Ingredients
- 1 1/2 Cups Milk
- 1 Egg
- 2 Teaspoons vanilla
- 1/3 Cup Maple Syrup
- 2 Tablespoons Melted Butter cooled
- 1 cup Apple Sauce
- 1 Apple peeled and shredded
- 3 Cups Rolled Oats
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the milk, egg, vanilla, maple syrup, melted (and slightly cooled) butter, applesauce, and shredded apple until fully combined.
- Add the oats, salt, and baking powder. Mix well to combine.
- Let the mixture rest for 5-10 minutes while you grease the 9x13 baking dish. This is optional, but it allows the oats to absorb the liquid and helps give the oatmeal a more creamy and custardy consistency.
- After the mixture has rested, add the mixture to the prepared 9x13 pan.
- Bake for 30-35 minutes, until the edges are slightly golden and the middle is set.
- Let cool for 10-15 minutes before slicing and serving. This helps it set up and makes for easier slicing.
- Enjoy!
Notes
- Let the baked oatmeal cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- For easy grab-and-go breakfasts, slice into portions before storing.
- This baked oatmeal freezes well.
- Once cooled, slice into individual servings and wrap tightly or store in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator or reheat directly from frozen.
- Microwave: Heat individual slices for 30–60 seconds, adding a splash of milk if needed to keep it soft and creamy.
- Oven: Reheat in a 325°F oven for 10–15 minutes, covered with foil to prevent drying out. Tip: A little extra milk on top before reheating brings back that fresh-from-the-oven texture ✨
- Nuts: Add ½ cup chopped walnuts or pecans for a classic banana bread feel.
- Spices: Add a pinch of nutmeg for warm, cozy flavor.
- Protein boost: Stir in 1–2 tablespoons ground flaxseed or chia seeds.
- Dairy-free: Use almond milk, oat milk, or coconut milk and dairy-free chocolate chips.
Storage Tips
- Let the baked oatmeal cool completely.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- For easy grab-and-go breakfasts, slice into portions before storing.
Freezing Tips
- This baked oatmeal freezes well.
- Once cooled, slice into individual servings and wrap tightly or store in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator or reheat directly from frozen.
Reheating Tips
- Microwave: Heat individual slices for 30–60 seconds, adding a splash of milk if needed to keep it soft and creamy.
- Oven: Reheat in a 325°F oven for 10–15 minutes, covered with foil to prevent drying out.Tip: A little extra milk on top before reheating brings back that fresh-from-the-oven texture ✨
Add-Ins & Variation
This baked oatmeal is easy to customize with what you have on hand! Some of my recommendations:
- Nuts: Add ½ cup chopped walnuts or pecans for a classic banana bread feel.
- Spices: Add ½ teaspoon cinnamon or a pinch of nutmeg for warm, cozy flavor.
- Chocolate swap: Use mini chocolate chips to be more kid friendly, dark chocolate chips, or dairy-free chocolate chips.
- Protein boost: Stir in 1–2 tablespoons ground flaxseed or chia seeds.
- Dairy-free: Use almond milk, oat milk, or coconut milk and dairy-free chocolate chips.
Leave a review!
I hope you love this Chocolate Chip Banana Bread Baked Oatmeal as much as we do!
I would also love to see how you use this recipe!
Send me a picture or leave a review!
Thanks for being here 🫶🏻
I’m Taylor — I share simple, cozy recipes made for the people you love.
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• my other recipes
• my family favorites meal plan
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happy cozy cooking,
♡ taylor
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