RecipeChocolate Oatmeal Bake
- Calories: 200
- Protein: 7 g
- Total Fat: 6 g
- Unsaturated Fat: 3.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 40 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 4 g
- Total Sugar: 15 g
- Natural Sugar: 3 g
- Added Sugar: 12 g
- Sodium: 170 mg
This Chocolate Oatmeal Bake is pure comfort food, a heavenly combo of nourishing ingredients and chocolate decadence. It’s a satisfying bake that strikes the perfect balance between wholesome and indulgent, featuring the hearty goodness of oats along with potassium-rich bananas, protein-filled yogurt and cocoa powder, which contains health-promoting flavanols. And of course, you’ll appreciate the rich allure of melty chocolate in each scrumptious bite, making this an extra special treat in the morning. Plus, everything comes together in a single casserole pan, making prep and cleanup a breeze. You’re welcome 😉
Recipe Notes:
• Make sure casserole dish is well-oiled before baking; this will make it easier to remove squares.
• You can use vanilla Greek yogurt for a sweeter outcome. If you don’t want more added sugar, use a brand sweetened with stevia or monkfruit, such as Oikos Triple Zero, Oikos Pro, Chobani Zero Sugar, or Two Good.
• You can make this dish ahead of time, and store in the fridge for up to 5 days, or freeze for up to 3 months. Wrap individual portions in an air-tight container or zip-top baggies. To reheat, bake squares at 350˚for 5 to 10 minutes or until warm, or microwave for about 1 minute.
• It tastes delicious with a cup of fresh or frozen, thawed berries worked into the batter with some extra berries sprinkled on top. It adds extra juiciness and a hint of sweetness.
• While this is healthy enough for breakfast, it’s decadent and indulgent enough enjoyed for dessert, too… just add more chocolate chips. 😉
- Prep time
- Total Time
- • 2 ripe bananas
- • ¾ cup nonfat or low-fat plain Greek yogurt
- • 2 cups almond milk (or any milk of choice)
- • 2 teaspoons vanilla extract
- • ⅓ cup maple syrup or honey
- • 2 large eggs, room temperature
- • 2 cups old-fashioned oats
- • ¼ cup cocoa powder
- • 1 teaspoon baking powder
- • ½ teaspoon kosher salt
- • ½ cup semi-sweet chocolate chips
- • Optional toppings: Vanilla yogurt, aerated whipped topping, toasted nuts, and/or additional choc chips or shavings.
Preheat oven to 375˚.
Liberally mist a 9- × 13-inch casserole dish with oil spray. Add bananas and mash. Add Greek yogurt, milk, vanilla, maple syrup (or honey) and eggs (you can crack eggs right into casserole dish but be sure to whip them with a fork before mixing into the entire wet batter). Mix and mash all wet ingredients together until it’s as smooth as possible; you will most likely still have lumps throughout—that’s fine.
Add oats, cocoa powder, baking powder, salt, and mix until well combined (ensuring dry cocoa powder is completely incorporated into batter). Mix in chocolate chips. Add optional extra chips over the top. Bake about 50 minutes.
Slice into 9 squares and serve with optional toppings.
Nutrition information provided per square
Try my Cinnamon Roll Oatmeal Bake.
