Chocolate Chip Banana Baked Oats

Baked oats turned humble porridge into a cake-like breakfast when home cooks began treating the bowl like a mini loaf pan. Mashed ripe banana and mini chocolate chips lend soft banana-bread warmth with melty chocolate in every spoonful.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 62g carbs
• 12g fat
• 7g fiber

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Ingredients

• 2 large ripe bananas, mashed
• 2 cups rolled oats
• 1 1/2 cups milk of choice
• 1 large egg
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/3 cup mini chocolate chips
• 1/4 cup chopped walnuts (optional)
• 1 tsp butter or oil for greasing

Instructions

1. 1Preheat the oven to 375°F. Lightly grease four 8-ounce ramekins or a small 8-inch baking dish with butter or oil and set them on a rimmed sheet pan.
2. 2In a large bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining. Whisk in the egg, milk, maple syrup, and vanilla until fully combined.
3. 3Add the rolled oats, baking powder, cinnamon, and salt. Stir until every oat is moistened and no dry pockets remain; the batter will be thick but pourable.
4. 4Fold in most of the mini chocolate chips and the walnuts if using, reserving a small handful of chips for the tops.
5. 5Divide the batter evenly among the prepared ramekins. Sprinkle the reserved chocolate chips over each portion.
6. 6Bake on the center rack for 22 to 26 minutes, until the tops are golden, the edges pull slightly from the sides, and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
7. 7Remove from the oven and let the baked oats rest for 5 minutes; they will firm up slightly as they cool.
8. 8Serve warm straight from the ramekins, optionally with an extra drizzle of maple syrup or a spoonful of yogurt. Leftovers reheat well in the microwave for 45 to 60 seconds.