Mini Chocolate Chip Banana Bread Oatmeal Bake made with all vegan and gluten-free ingredients with an extra boost for a healthier milk supply for nursing mamas too!
An oatmeal bake for two? Yes please!
I am all about the mini recipes these days. Mini pretty much means smaller serving of a recipe around here.
I know many of you guys are always looking for recipes to make that don’t create a huge batch of something and I totally get it! The more food I have prepped at times the better, but there are times Jord and I don’t always want the same thing to eat and I don’t want to make a huge baked oatmeal or batch of cookies if he isn’t going to eat it too!
That’s what brings us to this Mini Chocolate Chip Banana Bread Oatmeal Bake. One of the easiest breakfast recipes ever since you pretty much mix a few ingredients together in a bowl, pour into a small cast iron skillet and you’re good to go.
So what do you need for this mini healthy oatmeal bake?
I made this oatmeal bake, which made two servings for me. I used my mini cast iron skillet and added in some of my Majka lactation booster for my milk supply. Using the booster is optional in this recipe but for any of my nursing mamas or mama’s to be, I highly recommend trying out Majka’s products. They have helped support my milk supply tremendously over the past few months. I love keeping their bites on hand for snacking (I eat about 2 per day) and their booster to add into recipes.
I hope you guys enjoy this oatmeal bake as much as I do!
If you are craving a few more smaller serving recipes, here are a couple other blog favorites: 2-minute Brownie Batter Oatmeal For Two, 3-minute Paleo Peach Crisp For One and 5-ingredient Healthy Berry Crumble.
Mini Chocolate Chip Banana Bread Oatmeal Bake
- Preheat oven to 350 degrees and grease a small 6-inch cast iron skillet or baking dish well
- Mix together the banana, egg, chia seed and milk until well combined
- Mix in the oats, lactation booster and baking powder
- Fold in dark chocolate then add to skillet
- Bake in oven for 15-20 minutes or until fully cooked
*Store leftovers in the fridge for 5 days or freeze