Baked Oatmeal with Bananas and Bittersweet Chocolate

I do enjoy baked oatmeal. It’s pretty much a whole different animal than oatmeal cooked in a saucepan – a bit drier which calls for a splash of cold milk. This particular oatmeal isn’t necessarily the healthiest, what with the chocolate and all, but man is it good. My kids devoured this – and oatmeal is typically their fifth favorite breakfast choice.

I’ve had this on the site for a while and just recently made it again – it was just as good as I had remembered. It’s best eaten hot, so invite some friends over for brunch and have at it with your coffee. I made a double batch and heated leftovers for my kids’ breakfasts all week. It held up well and they enjoyed the breakfast splurge (and I was happy they were eating whole grains, nuts and fruit with nary a complaint).

Baked Oatmeal with Bananas and Bittersweet Chocolate

Serves 4-6

2 c. old fashioned oats

1/2 c. chopped almonds, toasted

1/4 c. brown sugar, packed

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. kosher salt

2 1/4 c. milk (soy or almond milk will work as well)

1 egg

1 tsp. vanilla

2 tbsp. butter, melted

3 ripe bananas, sliced

1/2 c. bittersweet chocolate chips

1. Preheat oven to 375 degrees

2. In greased 8×8 pan, whisk together oats, nuts, brown sugar, baking powder, cinnamon, and salt.

3. In a smaller bowl, whisk together milk, egg, and vanilla.

4. Stir wet ingredients into dries and mix until combined.

5. Add butter and stir to combine. Add bananas and chocolate and stir to evenly disperse.

6. Bake for about 35-40 minutes or until the top is golden brown.

7. Serve hot with milk on top, if desired