Chocolate banana baked oatmeal is incredibly moist, fluffy, comforting, and chocolatey! It’s a vegan and gluten-free breakfast made with healthy ingredients. Create this oatmeal bake for weekend brunch with family and friends, or as an easy meal prep for the week ahead. Be sure to add your favorite toppings like sliced banana, peanut butter, and a drizzle of maple syrup. It’s healthy enough for breakfast, but it tastes like dessert!

a slice of chocolate baked oatmeal on a speckled ceramic plate surrounded by peanut butter, cacao, and a tray of oatmeal bake
One of the first things to know about me is that I’m pretty much a chocoholic. Because of my incessant desire for all things chocolate, chocolate-flavored, and chocolate-coated, I’m always looking for new (and healthier) ways to enjoy it. Chocolate for breakfast? YES. Count me in!

I’m proud to say this chocolate baked oatmeal is a guilt-free way to get your chocolate fix. Since it’s made with healthy and nourishing ingredients, you can enjoy it first thing in the morning. Also, it’s a great option for breakfast meal prep. You can store it in the refrigerator, then reheat a slice within minutes before heading out the door.

We’ll combine a handful of nutritious ingredients, like rolled oats, overripe bananas, nut butter, and flaxseed, then bake them to perfection. The result? A delicious oatmeal bake that has a crispy exterior and a soft, tender, fluffy interior. Don’t forget to add your favorite toppings before digging in.

This chocolate banana baked oatmeal is:

Vegan, gluten-free, oil-free, soy-free, and refined sugar-free
Cozy, comforting, ultra moist, and oh so fluffy
Naturally sweetened with bananas and maple syrup
An easy make ahead breakfast for on-the-go, busy mornings
Kid-approved and non-vegan approved
Certain to make your kitchen smell heavenly!
overhead image of chocolate banana baked oatmeal inside a white square baking dish, surrounded by a peeled banana, glass of almond milk, and bowls of ingredients
Banana: Bananas give this baked oatmeal its super moist and fluffy texture. They are packed with nutrients, like vitamin B6, vitamin C, potassium, magnesium, and manganese.
Oats: Oats are, of course, a key ingredient in baked oatmeal. In particular, we’ll use rolled oats rather than quick oats or steel-cut oats. They are rich in fiber and provide a healthy amount of plant-based protein.
Cacao: Use cacao powder or cocoa powder for that rich, chocolaty flavor.
Nut butter: You can use any variety of creamy nut butter, such as peanut butter or almond butter.
Plant-based milk: Choose from almond milk, cashew milk, hazelnut milk, or oat milk. Any type of plant-based milk works well in this recipe.
Maple syrup: A dash of maple syrup adds a subtle sweetness without the need for refined sugar.
Flaxseed: Combine ground flaxseed with water to create flax “eggs” in order to bind the ingredients together. This ensures the oatmeal stays intact instead of falling and crumbling apart.
Chocolate chips: Although it’s optional, I recommend topping your baked oatmeal with chocolate chips for warm pockets of melted chocolate in each bite.

For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.

First, create the flax egg by combining ground flaxseed and water. Mix them together, then set aside to thicken for 10 minutes. The flaxseed will take on an egg-like consistency and act as a binder for this chocolate oatmeal bake.

Next, combine mashed banana, flax eggs, cacao powder, nut butter, plant-based milk, maple syrup, vanilla, cinnamon, and salt in a large bowl. Mix together, then add the rolled oats and baking powder. Mix once more.

a hand mixing chocolate batter inside a large glass bowl
After, transfer the oatmeal to a lightly-greased (or parchment-lined) square baking dish. Add toppings, if desired. Bake for 40 minutes at 375 degrees F. Remove from the oven and cool for 5-10 minutes before slicing and devouring.

a spatula lifting a slice of vegan chocolate banana baked oatmeal out of a white baking dish
Use ripe or overripe bananas. You’ll know the bananas are ripe when they have a yellow peel with brown specks all over them. Ripe bananas are sweet and soft, making them perfect for baked goods. Additionally, they’re easier to digest and have a higher concentration of antioxidants.
Allow the flax eggs to rest. Don’t forget to give the ground flaxseed/water mixture time to thicken. After about 10 minutes, the two ingredients will combine to create an egg-like consistency. This helps the ingredients bind together while baking. The result? Squares of baked oatmeal that stay intact rather than crumble and fall apart. (A common complaint regarding baked oatmeal recipes!)
Use your favorite nut butter. Peanut, almond, or cashew butter can be used for this recipe. If you need a nut-free option, opt for sunflower seed butter instead.
Lightly grease the baking dish. To prevent the oatmeal from sticking to the sides of your baking dish, I recommend lightly greasing the dish with coconut oil. Alternatively, you can line it with a piece of parchment paper. Both options will help you easily remove the baked oatmeal from the pan.
Store leftovers in the refrigerator. If you have leftovers, place them in a sealed container inside the refrigerator. They will keep for up to 4 days. Reheat in the microwave or oven.
a square of chocolate baked oatmeal on a speckled ceramic plate surrounded by a peeled banana, and bowls containing rolled oats, peanut butter, cacao, and chocolate chips
Adding toppings are an optional step, but I highly recommend it! I love adding sliced banana and chocolate chips on top of the oatmeal prior to baking it. While serving, I add peanut butter and a drizzle of maple syrup on top.

10 delicious toppings for baked oats:

Fruit (sliced bananas or fresh berries)
Nut butter
Maple syrup, agave nectar, date syrup, or coconut nectar
Chocolate chips (check out stevia-sweetened chocolate chips for a sugar-free option!)
Coconut flakes or shredded coconut
Crushed walnuts, crushed pecans, or sliced almonds
Chia seeds or hemp seeds
Homemade jam
Cacao nibs
Ground cinnamon


This chocolate banana baked oatmeal is a moist, fluffy, and delicious breakfast! It’s vegan, gluten-free, oil-free, and contains no refined sugar. The exterior is nice and crispy, while the interior is soft and tender. Top it with sliced banana, chocolate chips, and a drizzle of maple syrup!


2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
1 + ½ cups mashed ripe banana
1 + ¼ cup plant-based milk
⅓ cup cocoa powder or cacao powder
¼ cup nut butter (such as peanut or almond)
2 tbsp maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt
3 cups rolled oats
2 tsp baking powder
1 banana, sliced
¼ cup chocolate chips
Prepare the flax eggs by combining ground flaxseed and water in a small bowl. Mix together, then set aside for 10 minutes to thicken.
Preheat the oven to 375 degrees F. Lightly oil an 8×8-inch baking dish or line it with parchment paper.
Mash the ripe bananas in a large bowl until nearly smooth. Add flax eggs, plant-based milk, cocoa powder, nut butter, maple syrup, vanilla extract, cinnamon, and salt. Mix together. Add rolled oats and baking powder. Mix together until evenly combined.
Transfer mixture to the baking dish. Add sliced banana, chocolate chips, or any toppings of your choosing. Bake for 40 minutes. After, remove from the oven and allow it to cool for 5-10 minutes.
Slice the baked oatmeal and serve. Add toppings, such as peanut butter and a drizzle of maple syrup. Enjoy!