Banana Mini Chocolate Chip Baked Oatmeal – Easy, Freezer-Friendly Breakfast!
If you’ve got a few ripe bananas sitting on your counter, this is exactly the recipe you need!
This Banana Chocolate Chip Baked Oatmeal is one of those breakfasts that feels like a treat but is secretly wholesome enough to feel good about serving your family every single week.
It’s warm, lightly sweet, perfectly delicious, and those little chocolate chips make it feel just a little bit special — even on a Tuesday morning. Add some milk, cream or yogurt for a filling and hearty breakfast to start your day!
A delightful banana baked oatmeal, loaded with mini chocolate chips!
Ingredients
- 2 ripe bananas peeled and mashed
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 cups quick cooking oats certified gluten-free if needed
- 1 cup rolled oats certified gluten-free if needed
- 1/2 cup all-purpose flour or gluten-free all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups mini chocolate chips divided
- milk, cream or yogurt topping
Instructions
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Preheat the oven to 350. Spray a 9×13 baking dish with non-stick cooking spray.
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In a mixing bowl, whisk together the eggs, oil, milk, then stir in the sugar, quick cooking oats and rolled oats. Stir to combine, then add the flour, baking powder and salt. Stir to combine, then fold in the mashed bananas and about 2/3 of the mini chocolate chips. (Save the rest of the chocolate chips to sprinkle on top of the batter in the pan before baking.)
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Transfer the batter into the prepared baking dish, then sprinkle the remaining chocolate chips over the top.
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Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the middle.
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Serve Banana Chocolate Chip Baked Oatmeal with milk, cream, or yogurt.
