Chunky Monkey Banana Baked Oatmeal Recipe

Introduction

This Chunky Monkey Banana Baked Oatmeal is a warm, comforting breakfast that’s packed with ripe bananas, crunchy walnuts, and melty chocolate chips. It’s naturally sweetened and made with gluten free oats, making it a delicious and wholesome start to your day.

Ingredients

• 3 ripe bananas, mashed (about 1 ⅓ cups mashed ripe banana)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can light coconut milk (about 1 ⅔ cup coconut milk)
• 2 tablespoons pure maple syrup
• 2 ¼ cups (214g) gluten free rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup (43g) unsweetened shredded coconut, plus 2 tablespoons for topping
• ½ cup (56g) chopped walnuts
• ⅓ cup (60g) chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease a 9×9 inch pan with oil and set aside.
2. Step 2: In a large bowl, whisk together the mashed bananas, eggs, vanilla extract, coconut milk, and maple syrup until well combined.
3. Step 3: Add the gluten free rolled oats, baking powder, cinnamon, and salt to the wet ingredients. Mix until combined, then gently fold in shredded coconut, walnuts, and chocolate chips.
4. Step 4: Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the reserved shredded coconut and chocolate chips over the top.
5. Step 5: Bake for 35 to 45 minutes, or until the edges turn slightly golden brown. Remove from the oven and let cool for 10 minutes before slicing into 6 pieces.
6. Step 6: Serve warm. Optionally, top with extra banana slices, a drizzle of maple syrup, and chopped walnuts for added flavor and texture.

Tips & Variations

• For a nut-free version, substitute walnuts with pumpkin seeds or omit them entirely.
• Try using dark chocolate chips or even dried fruit like raisins for a different twist.
• Use regular milk or any plant-based milk instead of coconut milk if preferred.
• Make sure bananas are very ripe for maximum natural sweetness and moisture.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or warm in the oven until heated through. This dish also freezes well—wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your chocolate chips are dairy-free.

Is this recipe suitable for gluten-free diets?

Yes, using certified gluten free rolled oats keeps this baked oatmeal gluten free. Always check your oats and other ingredients to ensure they are labeled gluten free.

Chunky Monkey Banana Baked Oatmeal Recipe

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★★★★★

4.6 from 436 reviews

Chunky Monkey Banana Baked Oatmeal is a wholesome and delicious breakfast featuring ripe bananas, gluten-free oats, shredded coconut, walnuts, and chocolate chips. Baked to golden perfection, this comforting dish combines natural sweetness with satisfying textures, making it a perfect make-ahead meal for busy mornings or a cozy brunch treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 3 ripe bananas, mashed (about 1 ⅓ cups mashed ripe banana)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can light coconut milk (about 1 ⅔ cup coconut milk)
• 2 tablespoons pure maple syrup

Dry Ingredients

• 2 ¼ cups (214g) gluten free rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Mix-ins

• ½ cup (43g) unsweetened shredded coconut, plus 2 extra tablespoons for topping
• ½ cup (56g) chopped walnuts
• ⅓ cup (60g) chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan with oil and set aside to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the mashed ripe bananas, eggs, vanilla extract, light coconut milk, and pure maple syrup until smooth and well combined.
3. Add Dry Ingredients: To the wet mixture, add the gluten-free rolled oats, baking powder, cinnamon, and salt. Stir until all ingredients are evenly mixed.
4. Incorporate Mix-ins: Fold in the shredded coconut, chopped walnuts, and chocolate chips gently to distribute evenly throughout the batter.
5. Bake: Pour the oatmeal mixture into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved shredded coconut and chocolate chips evenly over the surface. Bake in the oven for 35-45 minutes, or until the edges turn slightly golden brown and the center is set.
6. Cool and Serve: Remove from the oven and allow to cool for 10 minutes. Cut into 6 slices, then serve topped with extra banana slices, a drizzle of maple syrup, and chopped walnuts if desired.

Notes

• You can substitute chopped pecans or almonds for walnuts if preferred.
• For a nut-free version, omit walnuts or replace with sunflower seeds.
• Use dark chocolate chips for a richer flavor or dairy-free chips for a vegan adaptation.
• Make sure bananas are very ripe for maximum natural sweetness and soft texture.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Keywords: banana baked oatmeal, gluten free breakfast, healthy oatmeal bake, Chunky Monkey oatmeal, baked oatmeal with nuts and chocolate chips