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A serving of chocolate baked oatmeal on a white plate in front of a glass of milk.

Nutritious Chocolate Baked Oatmeal (Vegan Option)

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5 from 1 review

  • Author: Lindsay Pleskot
  • Total Time: 45 Minutes
  • Yield: 8-10 1x
  • Diet: Gluten Free


This chocolate baked oatmeal is the perfect staple to start your day. Quick oats cook with mashed banana, cocoa, and chocolate chips (optional) for a delicious kick. Perfect for breakfast meal prep, and freezer friendly, this versatile oatmeal breakfast bake can also easily be made vegan with a few substitutions. 


  • 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.


  1. Preheat oven to 350 degrees F.
  2. Line an 8 x 11 inch or 9-inch round baking dish with parchment paper. Alternatively, grease it with butter or coconut oil.
  3. Combine the wet ingredients in a large bowl (mashed banana, eggs, butter, milk, maple syrup) and mix to combine. 
  4. 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
  5. 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!
  6. 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.

  • Prep Time: 10 Minutes
  • Cook Time: 30-35 Minutes
  • Category: breakfast
  • Method: Baked
  • Cuisine: north american