Banana Coconut Baked Oatmeal with Rosemary and Cacao


Today’s recipe came to life because I am always a fan of recipes that can be made from those spotty bananas you‘ve left uneaten for far too long….or recipes that can be whipped up from pantry staples you always have on hand…or recipes that make boring oatmeal a little more elevated in flavors and textures.

Let me introduce to you….BAKED OATMEAL! If you haven’t eaten oatmeal like this before…don’t be afraid. It’s not your typical soupy oatmeal that’s cooked over the stove or in the microwave. It has a soft bouncy cookie like texture thanks to some eggs plus it’s naturally sweetened so it’s great for breakfast or even as a healthy dessert. My kids love it, major plus. We love to eat it with yogurt dolloped on top but I know some folks love to pour milk over it too…you do you boo. This recipe is super easy to adapt as well if you don’t have certain things on hand and I’ll note those changes below. But I’m not gonna lie….the rosemary cacao combo is blowing my mind so if you can get your hands on those ingredients, you won’t regret it. If you can’t…it will still be delicious so don’t stress. ENJOY!


Banana Coconut Baked Oatmeal with Rosemary and Cacao

Serves 6


  • 3 ripe and spotty bananas

  • ¼ cup maple syrup 

  • ¼ cup plus 1 tablespoon melted and slightly cooled coconut oil

  • 3 eggs 

  • ¾ cup milk 

  • 2 teaspoons vanilla extract 

  • 3 cups oats 

  • ½ teaspoon salt 

  • 1 teaspoon baking powder 

  • ½ teaspoon baking soda 

  • ½ teaspoon ground cinnamon

  • 1 tablespoon finely minced fresh rosemary 

  • 2 tablespoons cacao nibs 

  • ¼ cup chopped walnuts 

  • ¼ cup shredded unsweetened coconut 

  • ¼ cup semi sweet chocolate chips 

For Serving:

  • Yogurt (optional)

  • Milk (optional)


Preheat the oven to 350 degrees and grease a 9 inch cast iron skillet (or a square baking pan) with one tablespoon of coconut oil and set aside. In a large bowl, mash the bananas with the back of a fork and then add the maple syrup, the remaining coconut oil, eggs, milk, and vanilla extract. Whisk until fully combined. In a separate bowl, add the remaining ingredients and toss until combined. Pour your dry ingredients into the bowl of wet ingredients and stir until everything is combined and no dry bits remain. Pour the batter into your greased skillet and bake in the oven for 30-35 minutes or until the center is set. Let it cool on the counter for 5-10 minutes before serving. It’s best served warm. Serve with a dollop of yogurt or with a drizzle of milk. Store in the refrigerator for 2-3 days and eat it cold or reheated. I recommend reheating.


  • You can swap the maple syrup for honey or the coconut oil for butter if you’d like.

  • If you don’t have fresh rosemary or cacao, you can just leave them out without having to adjust the recipe. You can use dried rosemary if you can’t get fresh or swap it out for thyme as well. Cacao nibs are most often found at health food stores and add a nice boost of health benefits as well as a delicious bitter chocolate taste.

  • The semi sweet chocolate chips help balance out the bitter cacao but you can leave them out if you’d like.

  • If you don’t have any shredded coconut, just replace it with more nuts or you can even shred up an apple if you have that on hand.

  • The walnuts can be replaced with whatever nut you have on hand. Almonds, cashews, or pecans would be great.

  • Regular milk or any non-dairy milk will work.