Ingredients
Wet Ingredients
- 1/2 cup mashed banana (about 1 banana)
- 1 1/2 cups milk
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 inch or similar sized baking dish with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, mash the banana until smooth. Add the milk, Greek yogurt, egg, maple syrup, and vanilla extract, then whisk everything together until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt to evenly distribute the leavening and flavors.
- Mix Wet and Dry Ingredients: Pour the dry oat mixture into the wet ingredients bowl. Stir gently until just combined, then fold in the chocolate chips evenly throughout the batter. Pour the mixture into the prepared baking dish and spread it out smoothly.
- Bake the Oatmeal: Place the baking dish on the middle rack of the oven. Bake for 35 to 40 minutes, or until the center is set and no longer jiggly when gently shaken.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for 5 to 10 minutes. Serve warm, optionally topped with flaky sea salt, fresh fruit, additional maple syrup, or your favorite toppings.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Feel free to substitute milk with a plant-based alternative for a dairy-free version.
- For a nuttier texture, add chopped nuts or seeds before baking.
- This baked oatmeal can be refrigerated and reheated for quick breakfasts throughout the week.
- Adjust sweetness by adding more or less maple syrup to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
