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Banana Walnut Chocolate Chip Baked Oatmeal

This Banana Walnut Chocolate Chip Baked Oatmeal is the perfect breakfast to make ahead for easy grab and go in the morning. It is super simple to make and will keep you full.

These baked oatmeal muffins are filling and healthy. If you’re not a huge fan of nuts go ahead and skip them or add something else in their place (coconut would be great)!

Banana Walnut Chocolate Chip Baked Oatmeal

Ingredients for Banana Walnut Chocolate Chip Baked Oatmeal

This baked oatmeal recipe is full of delicious and good for you ingredients. Below you will find the ingredients along with some recommended swaps.

  • 3 very ripe bananas
  • Brown sugar
  • Oats- old fashioned or quick cooking oats. Use certified gluten-free oats to make this recipe gluten-free.
  • Eggs- to make this recipe vegan use flax eggs instead. To make a flax egg: combine 2 tbsp ground flax seed with 6 tbsp warm water and let sit for 5 minutes before adding to the mixture.
  • Milk- any kind. Use unsweetened almond milk, soy milk or any other plant-based milk to make this recipe dairy-free or vegan.
  • Baking soda
  • Vanilla
  • Chocolate Chips- mini or regular. Also, use dairy-free if needed.
  • Walnuts- don’t like nuts? Feel free to swap this out with more chocolate, fruit or dried fruit!

Tips for making Banana Walnut Chocolate Chip Baked Oatmeal

When it comes to my banana recipes, I always have a huge stockpile of bananas. Once they are past the point where anyone in my house will eat them I stick them into the freezer in their peels and let them stay there until I need them for a recipe. When I’m ready to use them I either let them defrost on the counter or stick them in the microwave for 30 seconds at a time until they are defrosted. For more information check out How to Store Ripe Bananas.

Feel free to change up the mix-ins! If you don’t like chocolate chips or walnuts those can be substituted for any kind of chocolate or other candy chips, other nuts, dried fruit, etc.

More Recipes to Use Frozen Bananas

Have a freezer full of bananas like us? Here are some more recipe suggestions to use them up:

Frequently Asked Questions

How do I store ripe bananas?

Check out our post for full details on different ways to store your ripe bananas at How to Store Ripe Bananas.

What kind of oats do I need for this recipe?

Either quick or old fashioned oats will work well for this recipe. Do not use instant oats as they are cut too thin for them to work in baking.

How do I store baked oatmeal?

Baked oatmeal is best stored in an air tight container with a paper towel underneath (to absorb moisture) for up to 3 days. If you want to keep these longer, go ahead and individually bag and store in the freezer. Defrost at room temperature before eating.

I am gluten-free, can I make this recipe?

Yes, just be sure to use certified gluten-free oats as other oats are often contaminated with gluten containing ingredients.

Banana Walnut Chocolate Chip Baked Oatmeal

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Banana Walnut Chocolate Chip Baked Oatmeal

Banana Walnut Chocolate Chip Baked Oatmeal

Yield: 12 oatmeal cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Banana Walnut Chocolate Chip Baked Oatmeal is the perfect on the go breakfast. This one is filled with bananas, walnuts and chocolate chips!


  • 3 bananas
  • 1/2 cup packed brown sugar
  • 3 cups oats (quick cooking or old fashioned - not instant)
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips
  • 1/2 cup walnuts, chopped (or any nut)


  1. Preheat oven to 350 degrees and spray 12 muffin cups with non-stick spray.
  2. In a mixing bowl, mash bananas.
  3. Add all remaining ingredients and stir well.
  4. Divide mixture among 12 muffin cups.
  5. Bake at 350 degrees for 25-30 minutes or until lightly golden brown.
  6. Serve and enjoy! Store leftovers in an airtight container at room temperature.


Store your overripe bananas in the freezer to use for recipes like these!

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 179mgCarbohydrates: 34gFiber: 4gSugar: 15gProtein: 5g

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This recipe was originally posted on March 12, 2019 and was updated on January 10, 2022.

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