Baked Oatmeal with Cocoa and Banana

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with a little bit of coconut oil or butter to prevent sticking.

Step 2: Mix the Dry Ingredients

2. In a large mixing bowl, combine rolled oats, cocoa powder, baking powder, and salt. Stir thoroughly to ensure the cocoa powder is evenly distributed with the oats.

Step 3: Prepare the Wet Ingredients

3. In another bowl, mash the ripe bananas until smooth. If you prefer some texture, you can leave a few small banana chunks.
4. Add the milk, egg, melted coconut oil (or butter), maple syrup, and vanilla extract to the mashed bananas. Whisk until all the wet ingredients are well combined.

Step 4: Combine the Ingredients

5. Pour the wet mixture over the dry oat mixture. Stir everything together until the oats are fully coated and the mixture is well combined.
6. If you’re adding chocolate chips or nuts, fold them in at this point for a delightful bite in every spoonful.

Step 5: Bake the Oatmeal

7. Pour the oatmeal mixture into your greased baking dish and smooth the top with a spatula. If desired, add a few banana slices or berries on top as a decorative touch.
8. Bake in the preheated oven for 30–35 minutes, or until the top is set and the edges are golden brown. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Step 6: Let Cool and Serve

9. Allow the baked oatmeal to cool for a few minutes before serving. This helps it firm up and makes it easier to slice.
10. Serve warm, topped with your favorite toppings like Greek yogurt, fresh fruit, or a drizzle of nut butter.

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Tips for Perfect Baked Oatmeal

• Make It Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to thicken) and use a non-dairy milk.
• Add Extra Protein: Mix in a scoop of your favorite protein powder, or serve with a dollop of Greek yogurt for an added protein boost.
• Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave or oven for a quick breakfast.
• Freeze for Later: This baked oatmeal freezes well. Slice into portions, wrap individually, and freeze for up to 3 months. To reheat, simply microwave or warm in the oven until heated through.

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Nutritional Benefits

This chocolate and banana baked oatmeal is packed with essential nutrients that make it a smart choice for breakfast:

• Oats: Rich in fiber, particularly beta-glucan, which supports heart health and keeps you full longer.
• Bananas: High in potassium, they provide natural sweetness and help to fuel your energy levels.
• Cocoa Powder: Packed with antioxidants, cocoa brings rich flavor and health benefits without added sugars.
• Maple Syrup: A natural sweetener that provides trace minerals and antioxidants.
• Nuts and Seeds: Add healthy fats and a satisfying crunch, enhancing the texture and providing protein.

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Enjoy the Comfort of Homemade Baked Oatmeal

This baked oatmeal with cocoa and banana combines everything we love in a breakfast dish: warmth, flavor, and nutrition. Each bite is filled with tender oats, subtle chocolate, and sweet banana, making it both a treat and a healthful meal to start your day. The best part? This recipe is flexible, allowing you to adapt it to your taste with additional toppings or mix-ins.

Indulge in this satisfying breakfast, and it may just become a new family favorite!