How to make:
Peanut Butter Banana Chocolate Chunk Baked Oatmeal
This vegan baked oatmeal is packed with peanut butter, sliced bananas and plenty of chocolate chunks. Top it all off with chocolate sauce!
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Yield:
6-8 servings 1x
Ingredients
- 2 tablespoons flax meal + 5 tablespoons water
- 2 1/2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup peanut butter, plus more for drizzling
- 1 tablespoon vanilla extract
- 1/2 cup applesauce
- 1 1/4 cup unsweetened almond milk or other non-dairy milk
- 1/4 cup maple syrup
- 1/2 cup dark chocolate, chopped (optional)
- 3 bananas
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350F. Lightly grease or spray a 7×13 baking dish.
- In a medium bowl, combine flax meal and water. Let sit in the fridge for 10 minutes.
- In a large bowl, add oats, baking powder, salt, and cinnamon. Stir to combine.
- In the bowl with the flax eggs, add peanut butter, vanilla, applesauce, milk, maple syrup, and dark chocolate, if using. Stir to combine.
- Chop 2 1/2 of the bananas and add to the peanut butter mixture. Slice the remaining 1/2 of the banana; set aside.
- Slowly pour wet mixture into the large bowl with the oats. Mix well until evenly combined.
- Pour the mixture into the greased pan. Top with banana slices.
- Bake for 35-45 minutes, until the oatmeal is slightly golden.
- In a small bowl, combine cocoa, melted oil, maple syrup, vanilla, and salt. Mix well. Pour over the baked oatmeal.
- Divide into 6-8 pieces. Top with fresh fruit and maple syrup!
Notes
Freezing:
To freeze, divide the baked oatmeal into desired serving sizes. Place each piece in a freezer-safe zip bag or plastic container; place in the freezer.
Reheat in the microwave when ready to eat.