This easy chocolate baked oatmeal recipe is packed with nourishing ingredients to start the day like fiber and mineral rich oats, gut and bone-supporting prunes, and heart healthy walnuts. Perfect to meal prep and freezer-friendly it is a quick & easy breakfast to elevate your day!
- 2 ripe bananas, mashed (approx 1/3 cup)
- 2 eggs, or flax or chia egg
- 1/4 cup butter or coconut oil, melted
- 1 + 1/2 cups milk of choice
- 1/2 cup maple syrup
- 3 2/3 cups quick oats
- ¼ cup cocoa
- 2 tsp cinnamon
- 1 + ¼ tsp salt
- 1 cup chopped prunes, chopped
- ½ cup walnuts, chopped
- 2 tsp baking powder
- ⅓ cup chocolate chips, more to sprinkle on top if desired
- Optional toppings: Greek yogurt, regular yogurt, coconut yogurt, fresh fruit, nuts or seeds like crushed almonds, pecans, or pumpkin seeds.
- Preheat oven to 350 degrees F.
- Line an 8 x 11 inch or 9-inch round baking dish with parchment paper. Alternatively, grease it with butter or coconut oil.
- Combine the wet ingredients in a large bowl (mashed banana, eggs, butter, milk, maple syrup) and mix to combine.
- Add oats, cocoa, cinnamon, salt, California Prunes, walnuts, baking powder and chocolate chips to wet ingredients and gently fold in with a fork or spatula until all ingredients are combined
- Pour oatmeal batter into prepared baking dish and bake in the oven for 30-35 minutes. To check if your baked oatmeal is ready, poke the center with a cake tester or toothpick. If it comes out clean it’s done!
- Remove from the oven and cool for 15 minutes before cutting/serving/storing. Keep leftovers stored in a reusable storage bag or airtight container in the fridge or freezer.
Store in the fridge: Store in an airtight container or re-usable storage bag with parchment paper between the layers. Keeps in the fridge up to 5 days.
Store in the freezer: Store in an airtight container or re-usable storage bag with parchment paper between the layers. Keeps in the freezer up to 3 months.
Eggs: can sub for flax or chia egg.
Butter or Coconut Oil: Can also use vegan butter.
Milk: Any milk will do! I used oat milk for this recipe but have also used 2% milk.