Chocolate Chip Banana Bread Baked Oatmeal

Chocolate Chip Banana Bread Baked Oatmeal

Ripe bananas baked into an oatmeal and egg mixture and topped with chocolate chips for a Chocolate Chip Banana Bread Baked Oatmeal. This is a great meal for those weeks you prefer something sweet to have in the morning.

PREP TIME

10 Minutes

COOK TIME

40 Minutes

Per Serving – Makes 6

389 Calories

59g C | 19g P | 9g F

THE RECIPE

Chocolate Chip Banana Bread Baked Oatmeal

4.39 from 81 votes
Course: Breakfast
Cuisine: American, meal prep
Keyword: gluten free, under 500 calories
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 389kcal
Ripe bananas baked into an oatmeal and egg mixture and topped with chocolate chips for a Chocolate Chip Banana Bread Baked Oatmeal. This is a great meal for those weeks you prefer something sweet to have in the morning.
Print Recipe Pin Recipe

Ingredients

  • 3 cups (240 g) old fashioned oats
  • 2 scoops (60 g) vanilla protein powder
  • 1 tsp (4 g) baking powder
  • 4 medium (500 g) bananas ripe
  • 2 tbsp (42 g) honey
  • 1 tbsp (14 g) butter
  • 10 tbsp (150 g) liquid egg whites or 2 whole eggs
  • 2 cups (480 g) 2% milk
  • 2 tbsp (28 g) mini chocolate chips

Instructions

For the Oatmeal Bake

  • Preheat your oven to 375°F.
  • In a large bowl, mix together the oats, protein powder, and baking powder.
  • In a separate bowl, add 3 of the ripe bananas and mash. It may help to microwave them for a bit to soften. Cut the other banana into slices to go on top of the oatmeal.
  • Whisk together the mashed banana, egg whites, honey, milk, and 1 tbsp of melted butter. Pour in the dry ingredients and 1 tbsp of the chocolate chips. Mix to combine.
  • Spray a 13"x9" pan with oil and add the oat mixture. Top with the sliced banana and chocolate chips.
  • Bake for 35-40 minutes.

Plating

  • This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.

Nutrition

Calories: 389kcal | Carbohydrates: 59g | Protein: 19g | Fat: 9g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
352.8g
Protein
116g
Fat
51.2g
Calories
2336 cals

Other recipes you might like

This Post Has 63 Comments

  1. Dileine Hernandez

    5 stars
    Definitely one of my favorite recipes to make.

  2. Jessy

    I’ve tried this, the apple pie, and strawberries and cream oatmeal bake so far. The consistency is like a dense banana bread and much more moist than the other oatmeal bakes I’ve done. Banana chocolate chip is my new favorite breakfast! And as a dinner snack too

  3. Rik van Straten

    4 stars
    Nicee my sister loved this recipe

  4. Ruzbeh Gonda

    Do you have macros for the egg white version ?

  5. Andrew

    5 stars
    This goes hard. Made it with egg whites and almond milk and came out fantastic.

  6. Vineet

    Can I use square 9X9 inch bake pan? If yes, at what temperature and time?

    1. Josh Cortis

      Yes, im not sure on the time. You’ll just need to experiment.

  7. Brian

    How would I make this without the protein powder?

    1. Josh Cortis

      You would have to add flour and sugar but ive never done it so im not sure on the amounts

  8. nav

    what kind of protein powder do we need for this? would whey protein work?

  9. Devin

    Can you store this in the fridge or freezer? And how long in the fridge?

  10. Kalvin

    I would want to eat this about an hour after my workouts, so is the amount of fats per serving good post workout? If not, how could I reduce the amount of fats?

    1. Josh Cortis

      You could just leave out the butter if you are worried about it

    2. Keiome

      Not more than 15-20g of fat per workout meal is best. This recipe as-is has 8.5g of fat per serving. This is a tolerable amount by itself. It is also high in carbs and protein. I would say this recipe would be good for post-workout meals, especially any high intensity workouts that require high carbs afterwards. Some fat is good for low intensity workouts, though.

  11. Jonathon

    Do you think using chocolate whey protein powder instead of vanilla would change anything?

    1. Josh Cortis

      Yes it will have a muted chocolate flavor instead of plain

  12. Mark

    Can I substitute almond milk for 2% milk?

    1. Keiome

      I have made it with whole milk. It went well. I don’t think using milk instead of almond milk should make too big of a difference. Check the new macros though if that concerns you.

  13. Brittny

    Have u ever baked in muffin cups? If so if the baking time the same?

  14. Chris

    2 stars
    The texture on this was great but otherwise, it’s bordering on subpar. Very bland and I was a little concerned initially by the lack of salt, wishing I added some but decided the recipe may be fine. May try and tweak it to my liking, although I would not recommend it in its current state.

  15. Camille

    5 stars
    Swapped out the vanilla for chocolate protein powder, the butter for mashed apples and some erythritol instead of honey.
    Turned out amazing and delicious, added some vanilla flavored low cal yoghurt… perfection!

  16. Brendon Foster

    5 stars
    Do you believe whey versus a vegan protein would greatly change the taste?

    1. Josh Cortis

      i’ve never had a vegan protein in my life so i don’t know for sure but people who have tried say that it doesn’t work with vegan

      1. Brian

        5 stars
        This one is dope Josh, I’ve been making a few of the other bakes for a while now, and decided to try this one because of your video on YT. This may be my favorite yet 👍 On the weights for the oats though, you have 240g, but 3 cups is closer to 300-320g I think. Not sure if that would make much difference to the end product (and most of us Muricans don’t weight shit anyway 😆), I used 320g and it turned out great. Thanks as always for your time and effort you put into these recipes ✌️

    2. Keiome

      I used vegan protein because it was sold in smaller quantities. It can’t even be tasted in the end product to be honest. I do not believe it would have any impact on the recipe if you were keep the same flavor (vanilla vegan vs vanilla whey).

  17. Amanda

    5 stars
    I just made these and they are amazing. I used chocolate protein powder and its still delicious. Thanks so much for the recipe/

  18. Mark

    This is fantastic. Trying to lose the covid 20 and your recipes have been very helpful. This one especially has scratched the sweet bake goods itch while being quite healthy. Thanks so much for sharing your recipes.

  19. Keiome

    4 stars
    Made this recipe. It was pretty good. I will definitely add it to my rotation of breakfast recipes.

    I did not have a 13×9″ pan though, so I used an 8×8″ nonstick. To compensate for how thick it now was, I reduced the temperature to 350F. I had to increase the cooking time, too. Sorry I didn’t time it, but it took between 1 1/2 – 2 hours, probably closer to 1 1/2.

    I will be changing how I make it in the future, though. I will grease the pan as recommended, but then add parchment paper to just the bottom of the pan, and oil that paper on top. I had *some* trouble with it sticking to the bottom, but not the sides. Possibly due to thickness changing the cooking of the bottom.

    I did use vegan vanilla protein, lactose-free whole milk, and whole eggs as substitutions. It came out well!

    I wrapped the pieces in plastic wrap for take-it-and-go as well! Super easy to eat on the go that way.

  20. Evan

    4 stars
    I’ll keep making this one but adding half a teaspoon of salt significantly improved the taste

    1. Josh Cortis

      👍👍 an easy addition to make if that is what you prefer. I’ve tested with and without salt and I find the opposite of what you found to be true. To each their own i guess

  21. Nick Wronski

    First time trying a baked oatmeal, this one was incredible. Even in the days after it was so soft and moist when heated up in the microwave, probably because of the bananas. One suggestion, I added some vanilla extract and it literally brought it from a 10/10 to a 20/10! Great Recipe!

  22. Noah

    I like the taste but mine is a bit dry? Any suggestions?

    1. Josh Cortis

      You can always pour a bit of milk over it before you reheat

  23. Remy

    Hey, can this be made without banana 😅

  24. Veronica

    5 stars
    Delicious, quick, cheap and convenient. I’ve made many breakfast bakes but never this proteinaceous – always high carb, very low protein. Will be making many variations of this baked oatmeal. 🙌🏻

  25. Christian

    5 stars
    This is absolutely fantastic! Just can’t get enough of it. Thanks, Josh!

  26. Sara

    5 stars
    I’m pretty shocked at how great these turned out! I had to make some changes but they still came out baked all the way through and tasted better than I expected!

    – Since I didn’t have a 13×9 pan, I halved the entire recipe and poured my batter into a 7×7 inch pan
    – I replaced the whey powder with almond flour
    – I added some salt and a little vanilla
    – Baked at 30c for about 40 min

    Again, really happy with how these turned out and I’m excited to have these for breakfast during my work week!

  27. Roger

    I added pumpkin puree instead of bananas and it was equally delicious..

  28. Emma L

    5 stars
    So good! I love how easy it is to make, and stays good through the end of the week. I’ll be making this again. Texture is on par for when you baking with protein powder so as long as you’re not expecting it to taste like something from a dessert shop, you will love this recipe. Perfect for breakfast or snack because it’s sweet but not sugary sweet.

  29. Arsen

    Hey Josh!
    Can you swap out protein powder? If so, what can I use instead?

    1. Wayne Lunsford

      I use the same amount in AP flour.

  30. Mike Walker

    5 stars
    Delicious. Replaced regular protein with chocolate casein protein and chocolate chips with 1/2tsp coco powder for an all over chocolate-banana taste.
    Worked great though I’d recommend upping the honey a bit to counteract sone of the coco’s bitterness.

  31. Michael Evans

    5 stars
    Fantastic and easy! I have no excuse to eat cold cereal when I’m in a rush anymore.

  32. Joshua

    4 stars
    What sort of consistency should it have coming out of the pan? Not sure if I baked it long enough as it was still pretty wet/moist.

  33. AJ Lewis

    Could I use casein instead of whey to make the “full” feeling last longer? I know that they are very different but I’m still curious

Leave a Reply

Recipe Rating