Chunky Monkey Baked Oats

Chunky monkey baked oats in a ramekin.

5 from 1 reviews

Who doesn’t like cake for breakfast? These Chunky Monkey Baked Oats are healthy sweet you can eat for breakfast (or dessert). It’s made with blended oats and banana and then baked up with chocolate and nuts for that classic chunky monkey feel.


  • 1 medium banana
  • 2 tablespoons milk-of-choice (we used oat)
  • 1 egg
  • 1 tablespoon honey
  • 2/3 cup rolled oats or quick oats (see note)
  • 11/2 teaspoon baking powder
  • Pinch salt
  • ¼ cup chocolate chunks, plus more for topping
  • ¼ cup chopped walnuts


  1. Preheat oven to 350ºF and lightly grease two 8 or 10 ounce oven-safe ramekins.
  2. Add banana, milk, egg, honey, oats, baking powder, and a pinch of salt to a blender, in that order. Blend until smooth and creamy.
  3. Stir in the chocolate chunks and nuts until combined.
  4. Transfer the batter to the greased ramekins and top with additional chocolate and nuts, if desired.
  5. Bake on the center rack until the baked oats have puffed up and started to pull away from the edge of the ramekin and toothpick inserted comes out mostly clean, about 25-30 minutes.
  6. Serve warm or at room temperature.


Not all oats are gluten-free, so be sure to look for gluten-free certified oats if you need them. Old-fashioned, rolled oats or quick oats all work here. Steel-cut oats don’t work well in this recipe.

One tablespoon of honey makes it just sweet. If you want you can and an extra tablespoon to make it a bit more sweet like cake.

Want to make this without the egg? We tested this with a “flax egg”, made from 1 tablespoon ground flaxseed and 2 tablespoons almond milk. The baked oatmeal came out virtually the same. To make the flax egg, add the flaxseed to the milk and let it “gel” together for about 15 minutes before using.

Leftover baked oats will keep at room temperature for about 3 days. You can reheat in a toaster, if desired.


Keywords: Chunky Monkey Baked Oats


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