Chocolate Oatmeal Breakfast (Print Version)

A wholesome breakfast treat combining oats, banana, and chocolate for a nutritious start to your day.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon ground cinnamon
05 - Pinch of salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2 tablespoons maple syrup or honey
08 - 1 tablespoon melted coconut oil or unsalted butter
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate
11 - 2 tablespoons chopped nuts (optional)

# How to Prepare:

01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, mash bananas until smooth. Stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add wet mixture to dry ingredients and stir gently until just combined. Fold in chocolate chips and optional nuts.
05 - Scoop heaping tablespoons of dough onto prepared baking sheet; flatten each cookie slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes until cookies are set and slightly firm to the touch.
07 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're proof that breakfast doesn't have to be complicated or guilt-inducing—just wholesome ingredients that actually taste like chocolate cake.
  • One batch makes eight cookies and they keep all week, so you can grab one on your way out the door without thinking twice.
02 -
  • The difference between a dry cookie and a tender one comes down to not overbaking—set a timer and trust it because ovens lie and every minute matters.
  • If your bananas aren't sweet enough, the cookies will taste bitter from the cocoa, so genuinely ripe bananas with brown spots make all the difference in the world.
03 -
  • Don't skip the five-minute cooling time on the baking sheet—it lets them set up enough to move without falling apart but keeps them tender inside.
  • If you want them slightly crispier, bake an extra minute or two, and if you prefer them softer, pull them out right at sixteen minutes while they're still giving a little to the touch.
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