This banana bread baked oatmeal is packed with coconut! There are also walnuts and chocolate chips just for fun (although you could replace the chocolate with raisins if you really wanted to)
Who loves mix-ins in their banana bread? *Raises hand*
For me, banana bread needs to be studded with crunchy, chewy, nutty, chocolately goodness. Otherwise, it’s pretty much banana cake sans frosting.
And the same policy applies to things that taste like banana bread, but aren’t. Like this baked oatmeal, which is full of shredded coconut, walnuts and chocolate chips. If you’re thinking, ‘Huh? I don’t want chocolate in my oatmeal’ (say what!?), then you officially have my permission to replace the chocolate chips with raisins – or fresh berries.
But seriously, include the chocolate chips.
As I mentioned last week, I was fortunate enough to receive some yogurt from Chobani (US website/Australian website). One of my favorites has been their coconut yogurt, which actually contains coconut – hooray!
I added some coconut yogurt into this baked oatmeal to make it super, duper coconutty. It has the added benefit of providing moistness and volume.
While I’ve only tested this recipe using Chobani coconut yogurt, I have a few substitution ideas if you can’t get your hands on some Chobani:
- Non-dairy coconut yogurt
- Plain Greek yogurt (or non-dairy yogurt), plus ~2 tsp maple syrup (or sugar) and ~1/8 tsp coconut extract (optional)
I’ve also included a single-serving and vegan version underneath the main recipe.
Let me explain why all these photos look so different to each other. This recipe makes four baked oatmeals, which you can bake in ramekins or in a Texas (jumbo) muffin pan.
As for why some oatmeals look like they’ve come back from the tanning salon, that’s a mystery.
It was an unusual morning when I took these photos – at first it was sunny, then the sky was invaded by dark clouds, and then it was sunny again. And I’m no expert when it comes to changing the white balance on my camera (another thing to add to my To Do List).
Recently I’ve been up to my ears in baked oatmeal recipes. There’s just something about baked oatmeal that’s so addictive! I can also be incredibly indecisive. So, I thought I’d ask you which baked oatmeal you’d like to see next (they’ll all be posted in the upcoming weeks).
Here are the contenders for today:
On the left is Lemon, Currant and Pistachio Baked Oatmeal. On the right we have Banana Upside Down Cake Baked Oatmeal. There’s also Jelly Doughnut Baked Oatmeal (photo currently unavailable – meaning I need to still take photos of this one!)
Please let me know which baked oatmeal you’d like to see next (other baked oatmeal ideas are also welcome, of course). The winning oatmeal will be on the blog next week.
For now, here’s plenty of banana, coconut, walnuts and chocolate. With a few oats mixed in.
- 2 large, very ripe bananas
- ½ cup Chobani coconut Greek yogurt
- 2 teaspoons vanilla extract
- 1 ½ cups rolled oats
- ¼ cup shredded coconut
- ¼ cup roughly chopped walnuts
- ⅛ – ¼ cup chocolate chips (or raisins)
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 egg white
- 1 cup milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Preheat the oven to 350°F (180°C). Grease four small ramekins, or four holes of a Texas (jumbo) muffin pan.
- Mash the bananas in a large bowl. Mix in the Greek yogurt and vanilla extract.
- Add the rolled oats, shredded coconut, walnuts, chocolate chips, cinnamon, nutmeg and salt.
- Mix in the egg white, followed by the milk. Add the baking powder and baking soda, and mix until well combined.
- Divide the mixture between the prepared ramekins or muffin holes. The ramekins/holes will be filled right to the top.
- Bake 25 - 35 minutes, depending on whether you prefer a softer, more doughy oatmeal (bake for 25 minutes) or a firmer, chewier oatmeal (bake for 35 minutes). If removing the baked oatmeals from the ramekins (or muffin pan), allow them to cool for 5 minutes first. Enjoy!
I usually bake my oatmeals for 27 - 30 minutes, so it's halfway between soft/doughy and firm/chewy. However, please note that baking times may vary depending on your oven.
For a non-dairy version, try coconut yogurt (or another non-dairy yogurt) and almond milk (or coconut milk - from the carton, not the can).
Recipe inspired by Healthy Food for Living and The Oatmeal Artist.
And here’s the single-serving and vegan option:
- ½ large, very ripe banana
- 2 tablespoons pumpkin puree or yogurt
- ½ teaspoon vanilla extract
- ~ ⅛ teaspoon blackstrap molasses (optional)
- ½ cup rolled oats
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- ¼ teaspoon baking powder, rounded
- Pinch of salt
- 4 teaspoons shredded coconut
- 1 tablespoon chopped walnuts
- ½ - 1 teaspoon chocolate chips (or raisins)
- ⅓ cup almond milk
- Preheat the oven to 350°F (180°C). Grease a small ramekin.
- Mash the banana in a small bowl. Mix in the pumpkin puree (or yogurt), vanilla extract and blackstrap molasses.
- Add the rolled oats, cinnamon, nutmeg, baking powder and salt. Stir in the shredded coconut, walnuts and chocolate chips.
- Add the almond milk, and mix until well combined. Pour the mixture into the prepared ramekin.
- Bake 25 - 30 minutes, or until the top is dry and lightly browned. Enjoy!
Applesauce can also be used instead of the pumpkin puree (or yogurt)