Simple Chocolate Chip Baked Oats (No Bananas)
These simple chocolate chip baked oats are made without bananas and come together in one bowl for an easy, hearty breakfast. With a cake-like texture from almond flour and just the right amount of sweetness from maple syrup and chocolate chips, they’re perfect for making ahead and enjoying all week long.
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Listen, I love bananas. In fact, we can’t keep them around in our house. My 9-year-old eats them all before they get the perfect brown spots you need for baking.
After trying to find a baked oats recipe without bananas and coming up short, I decided to make my own.
It took a few tests, but these baked oats are just right. Like all recipes you’ll find around here, there’s no gluten, dairy, or refined sugar (except in the chocolate chips, depending on which brand you use).
I originally created a version full of nuts and seeds like in my gluten free breakfast cookies. It was delicious, but I wanted something with a shorter ingredient list for busy mornings.
These baked oats include some almond flour, which gives them a more cake-like texture without the need for a blender. They’re lightly sweetened so they still feel like breakfast, but you can increase the maple syrup if you want something more dessert-style.
This recipe is also made in a baking dish instead of individual ramekins, because I never feel like washing those (or remembering where they are). It’s a great breakfast to make ahead and eat throughout the week. Just cut into squares, store in the fridge, and grab one whenever you need it.
I’m a sucker for an easy, hearty breakfast we can eat before a busy school and work day or before a long day of baseball tournaments. This one is super easy and SO good.
Why You’re Going to Love This Recipe
- Made in one bowl for easy cleanup.
- No bananas needed, so you don’t have to wait around for them to get overripe.
- Simple gluten free and dairy free breakfast that can be made in advance.
- Cake-like texture that feels like a treat but still works for breakfast.
Ingredient Notes
Rolled Oats – Use gluten-free certified oats if you’re strictly gluten-free. I use Bob’s Red Mill brand oats. Regular rolled oats work if gluten isn’t a concern. Don’t use steel cut oats.
Almond Flour – Blanched almond flour gives these baked oats a cake-like texture without needing a blender.
Chocolate Chips – I love Enjoy Life mini chocolate chips because they’re dairy-free and allergy-friendly. Use whatever chocolate chips you prefer.
Milk – Any dairy or non-dairy milk works. I use cashew milk.
Full ingredient list can be found in the recipe card below.
How To Make No Banana Baked Oats
- Preheat oven to 350°F. Grease the bottom and sides of an 8×8 or 9×9-inch pan with coconut oil.
- In a large mixing bowl, whisk together almond butter and maple syrup until smooth.
- Add milk, eggs, and vanilla. Whisk until well combined.
- Stir in oats, almond flour, flax seeds, baking powder, cinnamon, and salt until fully incorporated.
- Fold in the chocolate chips.
- Spread batter evenly into the prepared pan.
- Bake for 25–30 minutes, until the top is lightly golden, slightly crackly, and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing into squares. Serve warm or cold, plain or with toppings like fresh berries, yogurt, or an extra drizzle of nut butter.
Jen’s Recipe Tips
- You can use any nut or seed butter in place of almond butter. Raw almond butter has the most neutral flavor, while roasted or peanut butter will give a stronger taste.
- Make sure your oats are gluten-free certified if you’re strictly gluten-free.
- This recipe is lightly sweetened. If you prefer it sweeter, increase the maple syrup to ½ cup.
- Store leftovers in an airtight container in the fridge for up to 5 days. Freeze individual squares in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven.
Serving Suggestions
These oats make a tasty and fun gluten and dairy free breakfast as-is. But you can also top them with berries and your favorite yogurt (my favorite non-dairy yogurt is a brand called Cocojune).
You can also add a little more nut butter, or peanut butter on top.
Pop little slices in a to-go container and take them to all the kids’ early sport tournaments. Ha!
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Simple Chocolate Chip Baked Oats (No Bananas)
Ingredients
Wet Ingredients
- ⅔ cup raw almond butter (see note)
- ⅓ cup maple syrup
- 1½ cups almond milk (or any other dairy free milk)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups rolled oats (gluten-free, such as Bob's Red Mill, if needed)
- 1½ cups almond flour
- ¼ cup ground flax seeds
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
Mix-In
- ½ cup mini chocolate chips (such as Enjoy Life brand)
For Pan Prep
- ½ tablespoon coconut oil (for greasing pan)
Instructions
- Preheat oven to 350°F. Grease the bottom and sides of an 8×8 or 9×9-inch pan with coconut oil.
- In a large mixing bowl, whisk together almond butter and maple syrup until smooth.
- Add milk, eggs, and vanilla. Whisk until well combined.
- Stir in oats, almond flour, flax seeds, baking powder, cinnamon, and salt until fully incorporated.
- Fold in the chocolate chips.
- Spread batter evenly into the prepared pan.
- Bake for 25–30 minutes, until the top is lightly golden, slightly crackly, and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing into squares. Serve warm or cold, plain or with toppings like fresh berries, yogurt, or an extra drizzle of nut butter.
Notes
- You can use any nut or seed butter in place of almond butter. Raw almond butter has the most neutral flavor, while roasted or peanut butter will give a stronger taste.
- Make sure your oats are gluten-free certified if you’re strictly gluten-free.
- This recipe is lightly sweetened. If you prefer it sweeter, increase the maple syrup to ½ cup.
- Store leftovers in an airtight container in the fridge for up to 5 days. Freeze individual squares in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
