Imagine waking up to a breakfast that feels like dessert but nourishes your body from the inside out. This Vegan Gluten Free Chocolate Banana Baked Oatmeal is not just a meal—it's a morning transformation that will make your taste buds dance and your health-conscious heart sing! Packed with rich chocolate flavor, natural sweetness from ripe bananas, and wholesome ingredients, this recipe proves that healthy eating can be incredibly delicious and satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 1/4 cup cocoa powder
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 8x8 inches) with a little oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the rolled oats, cocoa powder, baking powder, and salt. Stir the dry ingredients together until evenly mixed.
- In another bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this step.
- Add the almond milk, maple syrup, and vanilla extract to the mashed bananas. Mix well until all the wet ingredients are fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is well combined and the oats are evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
- If desired, you can sprinkle some extra chocolate chips or chopped nuts on top for added texture and flavor.
- Bake in the preheated oven for about 30 minutes, or until the edges are set and the top is slightly firm to the touch.
- Once baked, remove the dish from the oven and let it cool for a few minutes before slicing into squares.
- Serve warm, and enjoy your Vegan Gluten Free Chocolate Banana Baked Oatmeal as a delicious breakfast or snack. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Use very ripe bananas for maximum natural sweetness and better binding
- Make sure to mix wet and dry ingredients thoroughly to ensure even flavor distribution
- For extra decadence, add dark chocolate chips or chopped nuts before baking
- Check the oatmeal around 25 minutes to prevent over-drying
- Let the dish cool slightly before cutting to help it set properly
- For meal prep, this recipe can be made ahead and reheated in the microwave
- Experiment with different plant-based milks like coconut or oat milk for varied flavor profiles
- Store in an airtight container in the refrigerator and consume within 3 days for optimal freshness
Nutrition Facts
Calories: 280kcal
Carbohydrates: 52g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
