Banana peanut butter baked oats with dark chocolate chunks
Easier-to-swallow option below ↓These baked oats150 kcal come together in one bowl and turn into something between porridge and cake. The banana105 kcal and peanut butter188 kcal do the heavy lifting for calories while the dark chocolate makes every bite feel like a treat.
Baking the oats concentrates the flavors and creates a custardy texture that is much easier to eat than a big bowl of porridge. Peanut butter and banana add creaminess and natural sweetness. A handful of dark chocolate chunks melts into the oats as they bake.
Why it works
The combination of oats, banana, and peanut butter creates lasting energy without bulk. Baking keeps the texture soft and spoonable even after it cools a bit, which is kind on days when chewing feels like effort.
Banana peanut butter baked oats with dark chocolate chunks
Ingredients
- 1 1/2 cups rolled oats
- 2 ripe bananas, mashed
- 2 tbsp peanut butter
- 1 1/2 cups whole milk149 kcal
- 1 tbsp honey64 kcal or maple52 kcal
- 1/4 cup dark chocolate chunks or chips
- Pinch of salt
- Optional: extra peanut butter and flaky salt to serve
Method
- Heat the oven to 180°C (160°C fan).
- In a bowl mash the bananas well, then stir in the peanut butter, milk122 kcal, honey and salt until smooth.
- Stir in the oats until everything is evenly combined.
- Fold in most of the chocolate chunks, then tip into a small baking dish or loaf tin.
- Scatter the remaining chocolate on top and bake for 22–28 minutes until the top is golden and the center is just set but still soft.
- Let it cool for 5 minutes, then spoon into bowls. Add an extra swirl of peanut butter and a pinch of flaky salt if you like.
A little extra whole milk or cream poured over the warm oats adds even more gentle calories.
Make it your own
- Make a double batch and keep leftovers in the fridge for 2–3 days — they reheat beautifully with a splash of milk.
- Swap the chocolate for raisins85 kcal or chopped dates66 kcal if you want something different.
- Add a spoon of ground flax or a scoop of protein powder to the batter for even more staying power.
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