Caramelized Banana, Dark Chocolate & Walnut Baked Oatmeal – Baked oatmeal topped with caramelized bananas, maple syrup, walnuts, and a touch of dark chocolate. A wholesome and comforting breakfast.
I’m so very sorry for the obnoxiously long title of this recipe. There are so many good things going on in here, I had to make sure you knew about ALL of them!
– Caramelized bananas (cooked in maple syrup). Gah!
– Dark chocolate. For breakfast. You’re welcome, friends.
– Crunchy walnuts and creamy oats. A hug in a bowl.
Now, before you go running off thinking this is some ridiculously unhealthy, sugar-loaded, chocolate-laden breakfast, I will tell you that I did my best to make this wholesome as well as delicious. I’m proud to say the end is result is absolute perfection!
This recipe contains no refined sugar (except for a small amount in the dark chocolate). The whole thing is naturally sweetened from bananas and pure maple syrup.
This is my kind of comfort food. It’s hearty, nourishing, and satisfying. My family enjoyed this oatmeal for several days in a row. Starting our day with it, reaching for a small bowl mid-afternoon, and occasionally even ending our day with a few sweet spoonfuls.
With just a few simple steps, we’re off and running. Start by assembling the baked oatmeal: Oats, milk, eggs, vanilla, bananas, and walnuts bake up in a casserole dish until the oats are tender and the mixture is set.
While the oatmeal is baking, quickly caramelize sliced bananas with a mixture of butter and maple syrup (← how could this not be delicious?). Once the oatmeal is done, spoon over those syrupy, caramel-y bananas, sprinkle with walnuts, and throw on some finely chopped dark chocolate.
All that’s left to do is scoop that glorious oatmeal into bowls, add a splash of milk, and dive in.
NEVER MISS A RECIPE!
Try my other Baked Oatmeal recipes:
Caramelized Banana, Dark Chocolate & Walnut Baked Oatmeal
Baked oatmeal topped with caramelized bananas, maple syrup, walnuts and a touch of dark chocolate. A wholesome and comforting breakfast.
- 3 cups old fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 cups milk I use unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1-2 ripe-firm bananas sliced
- 2 tablespoons chopped walnuts
- 3 ripe-firm bananas sliced
- 3 tablespoons unsalted butter
- generous 1/3 cup pure maple syrup plus more, if needed
- 2 tablespoons water
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped dark chocolate bar or chocolate chips
- milk for serving
Grease a 2 1/2 quart baking dish and set aside. Preheat oven to 350°F.
In a large bowl, combine oats, baking powder, salt and cinnamon. Transfer half of the mixture to the prepared baking dish, top with 1-2 sliced bananas and 2 tablespoons walnuts. Top with remaining oat mixture.
Whisk eggs, milk and vanilla until combined. Pour evenly over the oats. Jiggle the dish around if necessary to distribute the wet ingredients. Bake for 25-35 minutes, until the oats are tender and have absorbed the liquid. About 10 minutes before the oatmeal is done, begin the topping.
Add butter to a medium saucepan over medium heat. Once the butter is melted, stir in maple syrup and water. Stir well and bring to a simmer. Add the sliced bananas and reduce the heat to low. Allow the bananas to cook for a few minutes on each side until they begin to darken, soften and slightly caramelize.
Top the oatmeal with the caramelized bananas and all of the syrup/butter mixture. Add an additional drizzle of maple syrup, if desired. Top with walnuts and dark chocolate. Serve warm, with a generous splash of milk.
Leftovers can be tightly covered and refrigerated. The bananas will start to brown over time but the oatmeal will still taste fine. Add an extra splash of milk when reheating.