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Chocolate Chip & Banana Baked Oatmeal (Gluten-Free & Vegan!)

Kristen Brotemarkle
April 16, 2014
April 16, 2014

Baked oatmeal is made using a simple list of ingredients, as you would with regular oatmeal, then baking them together in a ramekin (or larger baking dish). It's a delicious dish that's suitable for even the laziest of chefs and anyone who loves a good pastry, but not the prep work.

This is without a doubt the very best version I've ever created. You can feel free to customize it as you please, omitting the chocolate chips, throwing in some chia seeds, subbing maca powder for the protein powder, and more! You really can’t go wrong.

Consider this an amazing foundation to start your own baked oatmeal adventure, but here's a fair warning: your world might never be the same!

Chocolate Chip & Banana Baked Oatmeal (Gluten-Free & Vegan!)

(yield is 2 servings, baked in 3-inch ramekins)


  • 1 1/2 cup rolled oats
  • 1 1/2 medium/large bananas (or 2 small ones)
  • 1/4 cup* nondairy milk of choice
  • 2 Tbsp. cacao
  • 1 scoop chocolate plant-based protein powder, or 1 more Tbsp. of cacao
  • 1 cup unsweetened applesauce
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • Warmed coconut oil to grease ramekins or baking dish
  • Optional: 2 packets stevia (for sweeter, brownie-like flavor)
  • Optional: 1 Tbsp. nondairy chocolate chips

*If you intend to eat these warm out of the ramekin, use only 1 banana and 3/4 cup almond milk; it will be more like chocolate bread pudding, which is obviously a good thing.


Preheat oven to 375 degrees Fahrenheit and grease ramekins or baking dish with warmed coconut oil.

Mix all dry ingredients — oats, protein powder, cocao, stevia, baking soda and powder, and sea salt.

Blend all wet ingredients — banana, applesauce, nondairy milk.

Mix wet and dry ingredients, optionally adding in chocolate chips.

Pour into ramekins, it should fill to the top or almost overfilling. If you don’t have ramekins, you can pour it into 1 baking dish, and adjust the time to 45 minutes, checking on it before taking out.

Place ramekins in oven, bake for 30-35 minutes. They should be hardened on the top but are still gooey on the inside.


1. Let cool for at least 30 minutes, then eat straight from the dish with a spoon. Your taste buds will be pretty much be blown, so leave ample time to process.


2. Let cool for 8-12 hours (overnight is usually best), then pop them out and eat it with a fork or with your hands like a pastry if you don’t mind getting a little messy.

They're great to bring with you on the go if you work out in the morning and want a hearty, chocolaty treat waiting for you afterward, or sliced in half as a delicious, nutritious midday snack.

Enjoy and experiment if you’d like, as well! I’d love to hear where your baked oatmeal adventures take you.

Kristen Brotemarkle author page.
Kristen Brotemarkle

Kristen is a San Francisco based yoga teacher, writer, and healthy recipe creator, working to change the world. She believes this change starts within and that we all have both the right and obligation to live happy, healthy lives of purpose. She hopes to make this lifestyle accessible to all, using yoga and healthy eating as vehicles for self-realization and self-love. Through her writing and teaching, she aims to inspire others to move beyond fear, and towards authentic lives of love and possibility. In short, living life as our best selves.

For your daily dose of food and inspiration, you can visit Kristen on her mat at, or on Facebook, Twitter, and Instagram @KristensMat