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Banana Bread Baked Oatmeal with Greek Yogurt and Chocolate Chips Recipe

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4 from 75 reviews

This Banana Bread Baked Oatmeal with Greek Yogurt is a wholesome, comforting breakfast dish combining ripe bananas, creamy Greek yogurt, and hearty oats. Sweetened with maple syrup and spiced with cinnamon and nutmeg, it’s baked to golden perfection with melty mini chocolate chips throughout. Perfect warm or chilled, it’s a nourishing start to your day that’s easy to prepare and store.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Wet Ingredients

  • 3 medium (100g) bananas, about 1½ cups total
  • 1½ cups plain Greek yogurt, full-fat or low-fat
  • 2 large eggs (can substitute flax eggs)
  • ⅓ cup maple syrup or honey
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 2¼ cups old fashioned rolled oats
  • ⅓ cup mini chocolate chips, divided

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish with oil to prevent sticking.
  2. Mash bananas: Place the bananas in a medium bowl and mash them with a fork or potato masher to your preferred consistency, either smooth or a bit chunky.
  3. Combine wet ingredients: Add the eggs, Greek yogurt, vanilla extract, and maple syrup or honey to the mashed bananas. Whisk everything together until smooth and well combined.
  4. Add spices and leavening: Sprinkle in the cinnamon, baking powder, salt, and nutmeg. Whisk again thoroughly to evenly distribute these ingredients.
  5. Incorporate oats and chocolate chips: Stir in the rolled oats and most of the mini chocolate chips, reserving a few to sprinkle on top before baking.
  6. Transfer and top: Pour the oatmeal mixture into the prepared baking dish, smoothing the top. Scatter the reserved chocolate chips evenly over the surface.
  7. Bake: Bake in the preheated oven for 40-45 minutes. The oatmeal is done when the top looks golden brown and is set. An internal temperature of 200℉ (93℃) in the center confirms it is fully cooked.
  8. Cool and serve: Allow the baked oatmeal to cool in the pan for about 15 minutes before slicing. It will be soft when warm and firm up as it cools. Serve warm topped with extra Greek yogurt, milk, sliced bananas, or a drizzle of peanut butter if desired.
  9. Storage: Once completely cooled, store the oatmeal in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • You can substitute flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make it vegan friendly.
  • Full-fat or low-fat Greek yogurt both work well; full-fat yields a creamier texture.
  • Mini chocolate chips add sweetness and texture, but can be omitted or replaced with nuts or dried fruit.
  • Check doneness by inserting a toothpick or using an internal thermometer to ensure it reaches 200℉.
  • Letting the oatmeal cool firms it up, making it easier to slice.
  • Enjoy it warm for a comforting breakfast or chilled as a nutritious snack.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/banana-bread-baked-oatmeal-with-greek-yogurt-and-chocolate-chips-recipe/