Why You’ll Love Chocolate Banana Hazelnut Baked Oatmeal Recipe
This baked oatmeal is easy to make, naturally sweetened, and perfect for breakfast or brunch. The combination of chocolate, banana, and hazelnut tastes indulgent while still being wholesome and filling.
It is also dairy-free, simple to customize, and great for meal prep. You can enjoy it warm from the oven or reheat leftovers for a quick breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rolled or old fashioned oats
ground flax seeds
roasted or raw hazelnuts
cocoa powder
ground cinnamon
fine sea salt
bananas
maple syrup, agave, sugar, or granulated sweetener
dairy-free milk
chocolate chips
Directions
Preheat the oven to 375°F or 190°C.
In a medium bowl, mix together the oats, ground flax seeds, hazelnuts, cocoa powder, cinnamon, and salt.
Add one mashed banana, your preferred sweetener, and the dairy-free milk. Stir everything together until well combined.
Spoon the mixture into a pie dish, baking dish, skillet, or lined cake pan.
Arrange the sliced banana over the top. Sprinkle with chocolate chips if using.
Bake uncovered for about 40 minutes, or until the top is golden and the banana slices are lightly browned around the edges.
Let it cool slightly before serving.
Servings and timing
Servings: 3
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Variations
Use walnuts, pecans, almonds, or cashews instead of hazelnuts.
Add a spoonful of peanut butter, almond butter, or hazelnut spread to make it richer.
Use extra chocolate chips for a more dessert-like baked oatmeal.
Add shredded coconut, chopped dates, or berries for extra texture and flavor.
For a sweeter version, use the full amount of maple syrup or add a little brown sugar.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave until heated through. You can also reheat it in the oven at 350°F or 175°C until warm.
Add a splash of dairy-free milk before reheating if the oatmeal seems dry.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Rolled oats give the baked oatmeal a better structure.
Can I make this recipe gluten-free?
Yes. Use certified gluten-free oats if needed.
Can I use regular milk instead of dairy-free milk?
Yes, any milk will work in this recipe.
Can I make this baked oatmeal without chocolate chips?
Yes. The chocolate chips are optional, and the cocoa powder still gives the oatmeal a chocolate flavor.
Can I use raw hazelnuts?
Yes. Roasted hazelnuts add more flavor, but raw hazelnuts also work.
How ripe should the bananas be?
Use ripe bananas with plenty of sweetness. The riper they are, the sweeter and softer the baked oatmeal will be.
Can I prepare this the night before?
Yes. Mix the ingredients, cover, and refrigerate overnight. Bake it the next morning.
Can I freeze baked oatmeal?
Yes. Freeze portions in airtight containers for up to 2 months. Thaw before reheating.
What can I serve with this baked oatmeal?
Serve it with yogurt, extra banana slices, berries, maple syrup, or a splash of milk.
Can I make it sweeter?
Yes. Add more maple syrup, agave, sugar, or your preferred sweetener to taste.
Conclusion
Chocolate Banana Hazelnut Baked Oatmeal is a simple, satisfying breakfast with rich cocoa flavor, sweet bananas, and crunchy hazelnuts. It is easy to prepare, great for sharing, and perfect for mornings when you want something warm, nourishing, and comforting.
