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Chocolate Chip Banana Bread Baked Oatmeal

A one-bowl, whole foods based breakfast recipe that can be modified for gluten-free, dairy-free, and egg-free diets. It's also refined-sugar free if you use chocolate chips that don't contain refined sugar!
Course Breakfast
Servings 6 servings


  • 2-3 ripe, spotty bananas mashed
  • 2 eggs (can sub flax eggs)
  • 3/4 cups milk (I used almond)
  • 1/4 cup maple syrup (can sub honey)
  • 1/4 cup melted coconut oil, melted butter, or ghee
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 cup Hu Kitchen chocolate gems (use a few more if using regular chocolate chips)


  • Preheat oven to 350 F.
  • In a large bowl, mash bananas and then add in: eggs, milk, coconut oil (or butter), syrup, vanilla.
  • Add in oats, cinnamon, baking powder, and salt.
  • Line an 8x8 pan with parchment paper and pour mixture into pan.
  • Bake 20-25 minutes until edges are brown. Let cool and serve.
  • Store in an airtight container in the fridge for up to one week.