Double Chocolate Banana Bread Baked Oats

Looking for a breakfast that takes 10 minutes to prep and tastes like dessert AND keeps you full till lunch? This Double Chocolate Banana Bread Baked Oats is your new breakfast obsession. Super ripe bananas, rich cocoa powder, hearty rolled oats, soft oat flour, and a handful of melty dark chocolate chips — whisked and baked into soft, fudgy squares. Just 10 minutes to mix, 30 minutes to bake, no egg, no refined Sugar, naturally vegan, and tastes like banana bread meets fudgy brownies but healthy. This Double Chocolate Banana Bread Baked Oats is fudgy in the middle, a little cakey on the edges, packed with melty chocolate chips.

Why You’ll Love This Recipe

You’ll love this Double Chocolate Banana Bread Baked Oats because it tastes like warm brownies but is made from breakfast ingredients. Also, it’s naturally vegan, refined sugar free and gluten-free friendly, so it works for almost everyone. For example, it’s perfect for when you want something sweet in the morning but still want to feel good after. Finally, it’s meal prep friendly and slices clean after a 15-20 minute rest, so you can bake it once and have breakfast for days.

• 10-minute prep: You just need one bowl, no blender, no mixer.
• Fudgy, not dry: It stays soft in the middle like banana bread meets brownies.
• Double chocolate: Cocoa powder and chocolate chips in the batter + more chocolate chips on top.
• Refined sugar free: It's made from ripe bananas , best way to use spotty bananas — naturally sweet, no refined sugar needed.
• Meal prep approved: Keeps 4 days in the fridge and freezes beautifully for busy mornings.

Key Ingredients

• Ripe bananas: The base and natural sweetener. Use very spotty bananas — I use 2 large. If your bananas are not very ripe, your oats will be less sweet and less fudgy. Mash with a few small lumps left, it adds texture.
• Oat flour + Rolled oats: This combo is the secret. Oat flour makes it soft like banana bread, rolled oats make it hearty and keeps it from being mushy. Use certified gluten-free oats if needed. Rolled oats are rich in fiber and keep you full for hours.
• Cocoa powder: For that double chocolate flavor. Use unsweetened Dutch-process if you want it darker and richer. 25g is enough — too much makes it bitter.
• Ground flax seed: Ground flax-seed works as a vegan egg replacement and adds omega-3s. Mix ground flax seed with water , let it sit 5-8 mins until slimy and gel like texture, otherwise it won’t bind. Don’t use whole flax seeds, they won’t gel.
• Oat milk: Makes the batter mixable without making it watery. I use unsweetened. Any plant milk works, but oat milk keeps it extra creamy.
• Peanut butter: For fudginess and to keep it moist. 2 tbsp creamy, natural, runny peanut butter is best for this recipe.You can swap with almond butter or sunflower seed butter if nut-free.
• Maple syrup: Just 2 tbsp to boost sweetness because cocoa is bitter. If your bananas are super ripe, use 1 tbsp. Swap with agave if needed.
• Chocolate chips: The “double” in double chocolate. 60g inside + 20g on top for those melty spots. Use dairy-free mini chips — they spread better than big chips.
• Vanilla + Olive oil: Vanilla makes chocolate taste chocolaty. Olive oil adds shine and keeps the top from drying — you can skip if oil-free, it will be little less fudgy.
• Cinnamon, Baking powder & Salt: You need these three even though they’re pantry basics. Cinnamon is what makes it taste like real banana bread, not just chocolate oats. Baking powder gives it a little lift so it’s not dense, and a pinch of salt balances the bitterness of cocoa and makes the chocolate pop. Don’t skip them.

How To Make Double Chocolate Banana Bread Baked Oats

Step 1- Make the flax-egg. In a small bowl mix 2 tbsp ground flax seed + 5 tbsp water. Stir and let it sit for 5-8 minutes until it turns thick and gel-like. This is what holds your baked oats together without eggs.

Step 2 - Mash bananas. In a large bowl, mash 2 very ripe bananas with a fork. Leave a few small lumps — they make it taste more like real banana bread. You need about 1 cup / 240g mashed.

Step 3 - Mix wet & dry ingredients separately. To the same bowl of mashed banana, add oat milk, peanut butter, maple syrup, vanilla, olive oil and your flax egg. Whisk until smooth and creamy. In a separate bowl mix all dry ingredients oat flour, rolled oats, cocoa powder, cinnamon, baking powder and salt.

Step 4 - Add dry mix to the wet mix. Add dry ingredients mix to the wet ingredients mix. Stir with a spatula until just combined. Don’t over mix or it will be dense. Batter will be thick like brownie batter. Add chocolate chips to the batter and mix gently.

Step 5 - Transfer to a baking dish. Grease a baking dish with some oil and pour batter into it. Sprinkle 20g extra chocolate chips on top.

Step 6 - Bake. Bake in a preheated oven at 175°C for 30 minutes. The top will look set and a toothpick should come out with moist crumbs, not wet batter. If it still wobbles in the center at 30 minutes, give it 5 more minutes.

Step 7 - Cool and slice. This is important — let it cool 15-20 minutes in the dish. It firms up as it cools and will slice clean like banana bread. If you cut too early, it will be too fudgy in the middle.

Storage Tips

• Fridge: Let the baked oats cool completely first. Then store it in an airtight container in the fridge for up to 4 days. I keep the parchment paper between slices so they don’t stick. It actually gets more fudgy and moist on day 2.
• Freezer: This is my favorite for meal prep. Wrap each slice individually in cling film or parchment, then place in a freezer bag or box. Freeze for up to 2 months. The chocolate chips stay melty even after freezing. Label with date so you don’t forget.
• Reheating: From fridge — microwave 30-40 seconds with a tiny splash of oat milk on top to make it soft again. From frozen — thaw overnight in fridge, then microwave for 4-5 minutes. If you like it crispy on top, toast it in a pan. Add drizzle of peanut butter.
• Don’t: Don’t leave it on the counter for more than 2 hours because of the banana and flax — it will get sticky. And don’t slice it while it’s hot, it will fall apart. Wait the full 15 mins rest time before cutting.

Double Chocolate Banana Bread Baked Oats

Nourishing Glow Diaries

Fudgy double chocolate banana bread baked oats made with oat flour, ripe bananas and melty chocolate chips. One bowl, vegan, gluten-free friendly, and perfect for meal prep breakfast. Tastes like brownies but made for breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 6 Slices

Calories 277 kcal

Ingredients

  

• 240 g | ripe bananas about 2 large, mashed
• 70 g rolled oats 3/4 cup
• 50 g oat flour 1/2 cup + 1 tbsp
• 180 g oat milk 3/4 cup
• 14 g ground flaxseed 2 tbsp + 75g water (5 Tbsp)
• 30 g maple syrup 2 Tbsp, optional
• 32 g peanut or almond butter 2 Tbsp
• 22 g cocoa powder Dutch process (1/4 cup)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cinnamon
• 1/4 tsp salt
• 60 g dark chocolate chips 1/3 cup + extra for top
• 13 g olive oil or coconut oil 1 Tbsp, optional for fudginess

Instructions

 

• Preheat oven to 175°C / 350°F. Line a small baking dish or 8x8 inch pan with parchment paper and lightly oil it.
• Make flax egg: Mix ground flaxseed +with water in a small bowl. Let it sit for 5 to 8 minutes until thick and gel-like. Do it as a first step so that it will be ready by the time you finish preparing other ingredients.
• Dry mix: In another bowl, mix rolled oats, oat flour, cocoa powder, baking powder, cinnamon and salt.
• Wet mix: In a large bowl, mash ripe banana. Whisk in flax gel, oat milk, almond or peanut butter, maple syrup if using, vanilla extract and olive oil if using, until smooth.
• Combine: Pour dry mix into wet mix. Stir with a spatula until just combined. Batter will be thick but pourable - don't overmix. Fold in 60g dark chocolate chips.
• Pour batter into prepared dish. Smooth top and sprinkle extra chocolate chips on top.
• Bake it for 30 minutes at 175°C until top is set and a toothpick inserted in center comes out with moist crumbs, not wet batter. Center will still be slightly fudgy. Bake it another 5 minutes if the center is still not done.
• Cool completely: Let cool in dish for 20 minutes - it firms up as it cools. Slice into 6 pieces. Enjoy warm or cold.

Notes

- Use exact weights: 240g mashed banana [2 large] and 180g oat milk, batter should look like muffin batter if its too runny add 2-3 tbsp oat flour. 

- Flax egg must gel 8-10 mins don't add it watery or it won't bind.

- olive oil is optional but recommended for that fudgy and gooey center.

- Chocolate chips: 60g in batter + a few extra on top - don't mix all on top or they sink.

- For gluten-free use certified GF oats / oat flour. For nut-free use sunflower seed butter.

- To Make it high protein add 1 scoop of protein powder , vanilla or chocolate flavour works best.

Keyword baked oats, banana bread baked oats, double chocolate baked oats, gluten free breakfast, meal prep breakfast, vegan baked oats

Nutrition:- Calories: 277 kcal, Carbohydrates: 37 g, Protein: 6.6 g, Fat: 12.3 banana, Saturated Fat: 4.1 g, Fiber: 6.2 g, Sugar: 13.6 g, Sodium: 185 mg, Potassium: 312 mg, Calcium: 58 mg, Iron: 2.4 mg

Frequently Asked Questions

1. Can I make it gluten-free?
Yes! Use certified gluten-free oat flour and gluten-free rolled oats. The recipe is already naturally gluten-free if your oats are certified. Don't use regular flour — it will make it gummy.

2. Can I use frozen bananas or fresh? Both work, but ripe fresh bananas are best. If using frozen, thaw them completely, drain the extra water, and mash. You need exactly 240g mashed, otherwise the batter will be too wet. If your bananas are not spotty yet, add 1 extra tbsp maple syrup.

3. Why did my baked oats come out dry or rubbery? Usually 2 reasons: over-baking or over-mixing. Bake only until the center is just set — a toothpick should have moist crumbs, not clean. It firms up a lot as it cools. And mix the batter until just combined. Don't over mix it.

4. Can I make it without peanut butter? Yes. Swap with almond butter, cashew butter or sunflower seed butter for nut-free. If you want it oil-free and nut-free, use 2 tbsp unsweetened applesauce — texture will be slightly less fudgy but still soft.

5. Can i make it high protein? Yes, you can add 1 scoop of vanilla or chocolate protein powder to make it high protein.

6. Can I make it in individual ramekins?Absolutely. Divide batter into 3-4 ramekins, bake at 180°C / 350°F for 22-26 minutes. Perfect for portion control and it bakes faster. Add chocolate chips on top of each ramekin before baking.

7. Is it sweet enough without extra sugar?Yes, if your bananas are very ripe. The spotty bananas + maple syrup + chocolate chips are enough. If your bananas are just yellow, taste the batter before baking and add 1 more tbsp maple syrup.