The holidays are upon us and adding dark chocolate to my breakfast is a thing. If you haven’t had the combo of oats, bananas and dark chocolate – you’re truly missing out. To make it more festive and seasonal, of course I had to include cranberries and cinnamon. This baked oatmeal is the perfect addition to your holiday breakfast or brunch spread. Serve it warm with a scoop of coconut yogurt and fresh berries. You could even add a little coco whip if you want to get fancy.
Grab a bowl and get to mixing! You only need a handful of ingredients and a dish to bake in. This recipe can easily be doubled to yield 8 servings. I highly recommend adding a few extra dark chocolate chunks on top before baking. I personally love to use Vitacost’s brand, they also have mini chocolate chips if you would prefer a sweeter option. All ingredients for this recipe are linked below. Everything can be found on Vitacost at a fraction of the price, compared to most stores. Be sure to stock up on your favorites! If you’re interested in reading about my personal favorite pantry items, you can check out that post here.
If banana isn’t your thing, you can replace the mashed bananas with apple sauce. Be sure to double up the flax meal to help with binding though. Alternatively, you can use chia seeds in place of flax. If you want to get really crazy, you can even replace the banana mash with pumpkin puree.
Let me know if you give this recipe a try. I would love to see you recreations, be sure to leave me a comment if you make any substitutions. Feel free to snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post.
Dark Chocolate Cranberry Baked Oatmeal
Yield 4 servings
- 2 cups Vitacost Rolled Oats
- 3/4 cups Non-Dairy Milk, unsweetened
- 1 1/4 cups Bananas, mashed (2 large)
- 1/2 cup Vitacost Coconut Sugar
- 1/4 cup Vitacost Dark Chocolate Chunks
- 1/4 cup Vitacost Dried Cranberries
- 2 tbsp Ground Flax Meal
- 1 tbsp Vitacost Cacao Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Vitacost Cinnamon
- Pinch of Salt
Preheat oven to 350 degrees F.
In a large bowl add bananas and mash with a fork.
Measure and whisk in non-dairy milk, coconut sugar, flax meal, cacao powder, vanilla, cinnamon and salt, until everything is evenly combined.
Fold in rolled oats, dark chocolate and dried cranberries.
Evenly pour into a one quart baking dish. Smooth out the top as needed.
Bake for 35-40 minutes, uncovered.
Remove from the oven and let rest for 10 minutes before cutting.
Serve warm with coconut yogurt and fresh berries, enjoy.
Store leftovers in an air-tight container. Chill in the fridge for up to 5 days.
Reheat as needed in the oven at 350 F. for 10 minutes or until warmed through.
Courses Breakfast, Brunch