Vegan Peanut Butter Banana Chocolate Chip Oatmeal Breakfast Bake! Breakfast, brunch, or dessert, this delicious bake is loved by little kids and big kids (adults) alike.

Healthy and satisfying, this Vegan Peanut Butter Banana Chocolate Chip Oatmeal Breakfast Bake is a trifecta of delicious flavors and full of comforting goodness. A great make-ahead breakfast (or brunch) that makes mornings a breeze. Enjoy it as a treat for the holidays, birthdays, or any day of the week.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I’m all for breakfast bakes. I love that they make breakfast a breeze in the mornings. Cut a slice, warm it a little (if you like), and dig in. It’s filling, comforting, and ultra-versatile.

We all throughly enjoyed this tasty breakfast bake throughout the week. I like to make it often because it puts a smile on Yasmeen’s face. Every time I make it, she tells me how much she enjoys it.

You gotta give this one a try!

Stay on the look out for more oatmeal breakfast bakes in the future. From simple to decadent, we’ve got a wide variety in our line up.

Tips for Success:

• Flavor Profile: The flavor profile is banana with a hint of peanut butter and studded with chocolate chip goodness. It is a fantastic oatmeal breakfast treat, loved by kids and adults alike.
• Mashed Bananas: The number of bananas used is one really large banana or 1 ½ medium-sized bananas to arrive at ¾ cup.  Be sure to mash the bananas and then measure out ¾ cup.  Do not use more than ¾ cup of mashed bananas to avoid an overly moist bake.
• Medjool Dates: Medjool dates are very soft. You should be able to pinch them, and they are “gooey”.  If you use a drier date, then place the pitted dates into a small bowl and cover them with boiling water.  Set for 10 minutes, then completely drain them off before putting them into the food processor.  Medjool dates can typically go straight into the food processor without soaking them first if they are “gooey”.
• Dates in the Food Processor: After the dates have been chopped in the food processor, you will find that they all want to clump and stick together.  Pull them apart as much as possible before putting all the remaining wet ingredients into the food processor.  Then check about half-way through processing to ensure they didn’t clump back together.  No worries if they did, simply use your hands to pull them apart and evenly distribute them in the liquids before adding them to the oat mixture.
• Rolled Oats: Use whole grain rolled oats, not instant oats. We kitchen tested both Gluten Free and regular Bob’s Red Mill Rolled Oats (Whole Grain).
• Breakfast Bake: This recipe is a breakfast bake which means it is moist, warm, and not completely formed.  You will be able to cut individual serving; however, it is not intended to be picked up and eaten like a bar or cookie.  You eat it with a fork or spoon.
• Serve Warm: This breakfast bake is best when served warm with a drizzle of peanut butter.  You can microwave individual servings that have become room temperature or that have been refrigerated.
• Drizzle of Peanut Butter Topping: The finishing touch of this breakfast bake is drizzling individual servings with peanut butter.  Take some peanut butter (amount desired for drizzling) and place it in a bowl.  Add a teaspoon or more of hot tap water and whisk vigorously to thin out the peanut butter, then drizzle over top of the oatmeal bake.  This totally makes this dish.  You don’t have top individual servings with the peanut butter drizzle, but it totally next-levels the oatmeal bake.
• Banana Slices Topping: You can also add some banana slices to top off individual servings if you wish.

Leftovers and Freezing:

Leftovers should be stored in the refrigerator.  Store in a covered container.

This oatmeal bake can be frozen (without the peanut butter drizzle).

Pantry Products:

• Vegan Chocolate Chips:  We used Enjoy Life Semi-Sweet Chocolate Chips  You can use your favorite dark or semi-sweet vegan chocolate.
• Molasses:  We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.  We do not recommend black strap molasses. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Rolled Oats:  We used Bob’s Red Mill Rolled Oats (Whole Grain).  Use Bob’s Red Mill Gluten Free Rolled Oats as well.  Feel free to use your favorite rolled oats.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products Used:

• Food processor
• 9 x 13 baking dish
• Parchment paper

If you try these fun and flavorful breakfast, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Peanut Butter Banana Chocolate Chip Oatmeal Breakfast Bake

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 35 Minutes
• Total Time: 45 Minutes (+Rest Time)
• Yield: 6-8 Servings 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Healthy and satisfying, this Vegan Peanut Butter Banana Chocolate Chip Oatmeal Breakfast Bake is a trifecta of delicious flavors and full of comforting goodness.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 4 cups rolled oats (not instant oats)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• 5 Medjool dates, pitted, chopped
• 1 Tablespoon vanilla
• ½ cup unsweetened peanut butter
• ½ cup pure maple syrup
• 2 ¼ cups unsweetened plain plant milk
• ¾ cup mashed ripe bananas
• 1 teaspoon molasses *
• ½ to 1 cup vegan chocolate chips *

Optional Individual Serving Topping Ingredients:

• Drizzle unsweetened peanut butter (optionally thinned with hot tap water & splash of maple)
• Sprinkle vegan chocolate chips
• Sliced bananas

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Instructions

1. Preheat the oven to 375 F.
2. Line the bottom of a 9 x 13 baking dish with parchment paper, set aside.
3. In a large bowl, add all the Dry Ingredients, mix well, set aside.
4. Place the pitted Medjool dates in a food processor and pulse to break them up. Then add all the remaining Wet Ingredients (except for the chocolate chips). Pulse for several minutes until the mixture is smooth.  You will still see some tiny bits of dates in the mixture.  Scrape down the food processor about half-way to ensure the dates have not clumped together. Break them up with your hands and process again, if needed.
5. Add the wet ingredients to the oat mixture in the large bowl, and mix well, then add the chocolate chips. Stir for several minutes to allow the wet ingredients to absorb into the oats and become thick.
6. Carefully dump the mixture into a parchment paper (bottom only) lined baking dish.Spread out mixture evenly with a rubber spatula.  Press the mixture down lightly to ensure everything is cohesive.
7. Place in a preheated oven, and bake for 35 minutes, or until set.
8. Remove from the oven and allow to sit for 10 minutes before serving.
9. Top individual servings with a drizzle of peanut butter, sprinkle of chocolate chips and/or sliced bananas. Best if served warm.
10. To reheat, place individual serving in a microwave safe bowl/plate and microwave for 10 seconds (or longer) until warm.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 6 to 8

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