Dark Chocolate Banana Bread Baked Oatmeal made with gluten-free, dairy-free ingredients for an easy and healthy breakfast recipe!
Dark Chocolate Banana Bread Baked Oatmeal made with gluten-free, dairy-free ingredients for an easy and delicious homemade oatmeal bake! Plus there's a boost of collagen peptides for added nutrients and protein.

It feels like forever ago since I have shared a baked oatmeal recipe with you guys!

Oatmeal bakes were actually one of the first recipes I used to make when I started experimenting in the kitchen. I loved how it combined a little cake-like dish with oatmeal for breakfast and how easy they are to make. I used to just toss in any mix-in’s and things we had in the fridge or pantry and make so many different types of baked oatmeals.

This one though is hands down my favorite. I guess it could be because it has a bit of a banana bread theme (shocker) and I also think the ratio of oats to the other ingredients used are on point. It just soft on the inside and the outside has a little crunchy edge and “crust” of sorts.

The best part about this recipe though?

This gluten-free oatmeal bake is ready in just 25 minutes.

And you’ll get 4-5 servings out of it so you are set for the week! I love adding a slice to my breakfast plate with some coconut yogurt, fresh fruit and granola on top. It feels like I’m eating cake for breakfast or a big oatmeal cookie of sorts. Plus this recipe has an extra boost to it from the collagen peptides I add to the batter.

You read about why I use collagen peptides in this blog post, but for anyone who is knew to the collagen world – welcome! One of my favorite secret powerhouse ingredients to add to pretty much anything. I love that you get extra protein from it, the collagen helps with hair, skin and nails and so much more. This recipe though I am using the Vital Protein’s Vanilla Collagen Creamer and it tastes so good. Usually I use the unflavored varieties but when I saw this gem in the pantry, I knew it would taste pretty darn good in this Dark Chocolate Banana Bread Baked Oatmeal. I have been using Vital Protein’s collagen products for three years now and trust where they source from (all grass-fed and wild-caught).

Let me know when you guys make this recipe! I love seeing all of your creations from the blog on Instagram. They always remind me which recipes I am craving again 🙂

Dark Chocolate Banana Bread Baked Oatmeal made with gluten-free, dairy-free ingredients for an easy and delicious homemade oatmeal bake! Plus there's a boost of collagen peptides for added nutrients and protein.Dark Chocolate Banana Bread Baked Oatmeal made with gluten-free, dairy-free ingredients for an easy and delicious homemade oatmeal bake! Plus there's a boost of collagen peptides for added nutrients and protein.

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Dark Chocolate Banana Bread Baked Oatmeal

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Dark Chocolate Banana Bread Baked Oatmeal made with gluten-free, dairy-free ingredients for an easy and delicious homemade oatmeal bake! Plus there’s a boost of collagen peptides for added nutrients and protein.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes

Yield: 4-5 1x

Ingredients

Scale
  • 1 cup mashed banana (about 2 ripe bananas)
  • 2 pasture-raised eggs (or sub flax egg)
  • 1/3 cup creamy nut butter
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoons liquid coconut oil
  • 1 teaspoon vanilla extract
  • 3 cups gluten-free rolled oats
  • 4 tablespoons Vital Proteins Vanilla Collagen Creamer (adds extra nutrients, flavor and protein! you can sub regular collagen peptides as well)
  • 2 tablespoons flaxseeds
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips or chunks of choice

Instructions

  1. Preheat the oven to 350 degrees and grease an 10 or 12-inch cast iron skillet with coconut oil (or use a 9×9 baking dish or pie dish!)
  2. In a large bowl, mix together the banana, egg, nut butter, milk, coconut oil and vanilla extract until well combined
  3. Mix in the rolled oats, collagen creamer, flaxseeds, chia seeds and cinnamon and stir well to evenly combine
  4. Fold in dark chocolate chips then add to skillet and bake for about 25 minutes (I stuck a toothpick in to see if it was ready)
  5. Enjoy the oatmeal bake with desired toppings (I love using yogurt, fresh fruit, anything!)

Notes

*Store leftovers in the fridge for 5 days or freezer for 2 months

  • Author: Rachel

xx, Rach

Thank you Vital Proteins for sponsoring this post!