Chunky Monkey Oatmeal Skillet (Printer-friendly)

Warm banana chocolate walnut oatmeal skillet baked golden in cast-iron

# Required Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1/2 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 1 large egg
10 - 2 teaspoons vanilla extract
11 - 2 medium ripe bananas, mashed

→ Mix-ins

12 - 1/2 cup semisweet chocolate chips
13 - 1/2 cup chopped walnuts
14 - 1/4 cup unsweetened shredded coconut, optional

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease a 10-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
03 - In a separate bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth.
04 - Add egg and vanilla extract to the wet mixture; whisk well. Stir in mashed bananas until fully combined.
05 - Pour wet mixture into dry ingredients. Mix until just incorporated.
06 - Gently fold in chocolate chips, walnuts, and coconut if using.
07 - Spread dough evenly into the prepared skillet.
08 - Bake for 20 to 24 minutes, or until top is golden and edges are set but center is still slightly soft.
09 - Let cool for 10 minutes before serving warm. Serve slices directly from skillet, optionally topped with ice cream.

# Expert Suggestions:

01 -
  • It's a skillet situation, meaning you bake it once and serve it straight from the pan like you actually have your life together.
  • The banana keeps everything moist and tender without needing extra oil, so it tastes indulgent but isn't fussy.
  • You can eat it warm with ice cream melting into all the crevices, or grab a slice the next morning with coffee.
02 -
  • Don't overbake this cookie thinking it looks too soft—it continues setting as it cools, and pulling it out when it looks slightly underbaked is what keeps it tender instead of cake-like.
  • Use bananas that are genuinely ripe with brown spots; they're sweeter and provide more moisture and flavor than pale yellow ones.
03 -
  • For extra moisture and flavor, use the ripest bananas you can find—the ones your family might overlook are actually the perfect choice here.
  • If you're making this nut-free, sunflower seeds provide that same pleasant crunch without the tree nut concern, and they toast beautifully in the oven.
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