So it’s safe to say I’m obsessed with fudgy brownie oatmeal. Like, seriously obsessed. Like, eat-it-every-single-day obsessed. Can’t-get-enough obsessed. It’s so freaking good. 🙂 And, just like the fudgy brownie baked oatmeal, it’s super customizable! You can add applesauce or date paste instead of maple syrup for sweetness. You can add nuts or chocolate chips for more crunch. And you can easily freeze these instead to make no-bake cookies. Seriously, so easy. Do whatever you want with these. It’s your life. LIVE IT. Because chocolate is the way to live.
If you’re like me and love chocolate, check out some of my other chocolate recipes, like chocolate chip peanut butter cookie bars, chocolate smoothie, chocolate chip muffins, fluffy chocolate cupcakes, and two-ingredient chocolate frosting.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 very ripe bananas, mashed*
- 1-2 tbsp maple syrup**
- Pinch of salt
- 1/4 cup water
- 1 1/4 cups oats
- 2 tbsp cacao powder
- (optional) 1-2 tbsp peanut butter (I used powdered)
- (optional) 1/8-1/4 tsp turmeric
- 1 tbsp ground flax/chia
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
In a large bowl, mix bananas, maple syrup, salt, and water.
Add oats, cacao, peanut butter, turmeric, and flax/chia and mix well.
Drop spoonfuls of batter onto parchment paper and bake for 20 minutes.
Let cool for 5-10 minutes so they firm up a little more. Then enjoy!
*You can use fresh or frozen-thawed banana. Either one works.
**You can sub applesauce or date paste for the maple syrup for a fruit-sweetened option.
***For no-bake cookies, don't preheat oven or bake. Use only a splash of water when making the recipe and pop the cookies on the baking sheet into the freezer. Or you can add the batter to a muffin tin and freeze them that way. Yum! 🙂
****Inspired by my Fudgy Brownie Baked Oats.