Is chunky monkey oatmeal bake healthy?

Yes! When made with natural sweeteners and wholesome ingredients, it’s a nutrient-rich meal full of fiber, protein, and healthy fats.

Can I make chunky monkey oatmeal bake ahead of time?

Absolutely! It stores well in the fridge for up to 5 days and freezes beautifully, making it ideal for meal prep.

What is the best way to reheat oatmeal bake?

Use the microwave or oven at low heat. Adding a splash of milk or plant-based milk helps keep it moist and creamy.

Can I use instant oats instead of rolled oats?

It’s best to stick with old-fashioned rolled oats for better texture and structure in the bake.

What can I substitute for bananas?

Mashed pumpkin or applesauce can work as substitutes, but keep in mind they’ll change the flavor profile.

Chunky Monkey Oatmeal Bake : The Best Breakfast Treat You'll Ever Make

Description

Start your day with this hearty and delicious Chunky Monkey Oatmeal Bake! Packed with ripe bananas, crunchy walnuts, and melty chocolate chips, this wholesome breakfast bake is naturally sweetened and easy to make. Perfect for meal prep, brunch, or a comforting snack, it’s a nutritious way to satisfy your sweet tooth while fueling your morning. Warm, cozy, and loaded with flavor, this oatmeal bake is sure to become a family favorite!

Ingredients

Scale

2 large ripe bananas, mashed

2 cups old-fashioned rolled oats

1/2 cup chopped walnuts

1/3 cup mini chocolate chips (semi-sweet or dark)

1 1/2 cups milk (dairy or plant-based)

1 large egg

2 tablespoons natural peanut butter (optional)

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

Pinch of salt

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the egg, milk, peanut butter (if using), maple syrup, and vanilla extract. Stir until well combined.
Combine Dry Ingredients: In another bowl, mix the oats, baking powder, cinnamon, salt, walnuts, and chocolate chips.
Combine: Pour the dry ingredients into the wet ingredients and stir until everything is evenly combined.
Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 35–40 minutes, or until the top is golden and the center is set.
Cool & Serve: Let cool slightly before slicing. Serve warm with your favorite toppings like sliced bananas, extra nuts, or a drizzle of nut butter.

Notes

Oats: Use old-fashioned rolled oats for the best texture. Instant oats can make the bake mushy.

Bananas: Ripe or overripe bananas work best for natural sweetness and moisture.

Nuts: Feel free to swap walnuts for pecans or omit them for a nut-free version—try pumpkin or sunflower seeds instead.

Sweetener: Adjust the amount of maple syrup or honey based on your taste and the ripeness of your bananas.

Milk: Dairy or any plant-based milk (almond, oat, soy) works well.

Make Ahead: This bake can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Reheating: Warm leftovers in the microwave or oven with a splash of milk to keep it moist.

Add-ins: Customize with your favorite mix-ins like shredded coconut, chia seeds, or dried fruit.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Breakfast, Brunch, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (approx. 1/6 of recipe)
Calories: 250 kcal
Sugar: 10g
Sodium: 120mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 38mg