Name: Mini Cocoa and Coconut Baked Oatmeal Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 ripe banana, mashed; 1 egg; 70–80 g rolled oats (¾ cup; quick oats work great for a softer texture); 120 ml milk (any kind, including plant-based); 1–1.5 tbsp unsweetened cocoa powder; 1–2 tbsp sugar or sweetener, to taste; ¼ tsp baking powder; A pinch of salt; ½ tsp vanilla extract (optional but lovely); 1–2 tbsp shredded coconut for topping; A few chocolate chips (optional but delicious with cocoa)

If you are searching for a coconut baked oatmeal recipe that is easy, comforting, and perfect for busy mornings, you are in the right place. This little cocoa-infused oatmeal bake has been one of my go-to creations on the days when I want something warm, satisfying, and just sweet enough to feel indulgent without weighing me down.

I first started making this recipe during a stretch of cold mornings when I wanted a breakfast that felt cozy but didn’t require a lot of work. What I love most about it is how effortlessly it fits into different parts of my week. Whether I need a quick weekday breakfast, a healthier afternoon snack, or a warm little dessert with a spoonful of yogurt on top, this baked oatmeal checks all the boxes.

It’s also the perfect recipe for those times when you have one very ripe banana sitting on the counter and you’re wondering what to do with it. I’ve made banana muffins, pancakes, waffles, and plenty of other treats, but sometimes I want something smaller, simpler, and fast. This recipe delivers exactly that.

Why I Love This Coconut Baked Oatmeal Recipe

There are a lot of reasons why this has become a staple in my kitchen. It’s quick to prepare, budget-friendly, and uses ingredients I always have on hand. But there’s something more to it—something that makes it feel just a little special.

Here’s what makes it one of my favorite easy treats:

It uses just one banana, one egg, and pantry staples.
The cocoa adds a gentle chocolate flavor without turning it into a dessert bomb.
The shredded coconut gives the top that irresistible golden crust.
It feels wholesome but still fun, especially when served warm.
You can customize it endlessly: add chocolate chips, mix coconut into the batter, use plant-based milk, or make it less sweet.

Because this baked oatmeal is naturally portioned for one or two servings, it’s ideal if you’re cooking just for yourself or don’t want leftovers. I personally enjoy making it fresh because it fills the kitchen with the warm scent of cocoa and coconut, and that alone makes the morning feel a little brighter.

When I Recommend Making This Recipe

This coconut baked oatmeal recipe is wonderfully flexible, so I make it at different times for different reasons. A few of my favorites:

On busy weekday mornings

It takes only a few minutes to mix everything directly in the baking dish—no bowls necessary. I mash the banana with a fork, mix the rest in, sprinkle coconut, and bake. By the time I check emails, it’s ready.

As a midday energy boost

When I want a snack that feels more substantial than fruit or yogurt, this baked oatmeal gives me something warm and satisfying that doesn’t feel heavy.

For a lighter dessert

Topped with a dollop of Greek yogurt or a drizzle of warm milk, it easily becomes a cozy dessert that doesn’t overwhelm you after dinner.

Weekend slow mornings

Sometimes I just want to make something small, comforting, and homemade without committing to a big batch of muffins or pancakes. This is perfect for that kind of mood.

When I need something kid-friendly

Kids love the chocolatey flavor, and since it’s lightly sweetened and full of oats and banana, I also feel good serving it.

If you enjoy recipes like mini muffins, single-serve baked oats, or small-batch pancakes, this will fit beautifully into your regular breakfast rotation.

Coconut Baked Oatmeal Recipe

Ingredients You’ll Need

Here’s what goes into this mini cocoa and coconut baked oatmeal recipe. Most ingredients are simple and already in your pantry.

1 ripe banana, mashed
1 egg
70–80 g rolled oats (¾ cup; quick oats work great for a softer texture)
120 ml milk (any kind, including plant-based)
1–1.5 tbsp unsweetened cocoa powder
1–2 tbsp sugar or sweetener, to taste
¼ tsp baking powder
A pinch of salt
½ tsp vanilla extract (optional but lovely)
1–2 tbsp shredded coconut for topping
A few chocolate chips (optional but delicious with cocoa)

If you prefer a firmer, more cake-like oatmeal bake, use 80 g oats and add a bit of coconut into the batter. For a softer result, stick to 70 g oats.

Step-by-Step Instructions

This recipe is designed to be incredibly simple, and the photos I shared illustrate perfectly how easy the process is. Everything happens in just a few steps.

1. Preheat your oven

Set your oven to 180°C (350°F) while you prepare the batter. It heats up quickly, and you’ll be ready to bake in minutes.

2. Mash the banana

Mash your ripe banana directly in the baking dish or in a small bowl. It should look smooth and creamy, similar to the photo in your preparation steps.

3. Mix in the wet ingredients

Once the banana is mashed:

Add the egg
Pour in the milk
Add sugar or sweetener
Mix in the vanilla extract

Stir everything together until the mixture is smooth and evenly combined.

4. Add the dry ingredients

Stir in:

The oats
Cocoa powder
Baking powder
Salt

If you want a richer coconut flavor, feel free to mix 1 tablespoon of shredded coconut directly into the batter here.

5. Pour and smooth the mixture

Pour the mixture into a lightly greased or parchment-lined baking dish. Smooth out the top with the back of a spoon so it bakes evenly.

6. Add the shredded coconut topping

Sprinkle generously—this caramelizes beautifully in the oven and gives the baked oatmeal its toasty, coconutty top layer.

7. Bake

Bake for 22–28 minutes, depending on your oven and preferred texture.
You’ll know it’s ready when the top looks set and the inside no longer looks wet.

Tips for Success

A few suggestions to help you get the perfect baked oatmeal every time:

For a softer, creamier texture: use 70 g oats.
For a firmer result: use 80 g oats + extra coconut in the batter.
For a more intense chocolate flavor: add another half tablespoon of cocoa.
To make it sweeter without adding sugar: use an extra-ripe banana.
For a dessert-like version: add chocolate chips on top before baking.
For a dairy-free version: use almond, soy, or coconut milk.

This recipe is very forgiving, so feel free to make it your own.

How to Serve This Baked Oatmeal

I love this recipe because it adapts easily to different serving styles. Depending on your mood, you can serve it:

Warm with Greek yogurt on top or Coconut yogurt
With a drizzle of warm milk
With a spoonful of coconut yogurt for extra tropical flavor
With fresh fruit like sliced strawberries or blueberries
Cooled and cut into squares for a lunchbox treat

The yogurt topping you used in your photo looks wonderfully creamy and balances the cocoa and coconut perfectly.

More Breakfast Ideas You Might Love

If you enjoy this coconut baked oatmeal recipe, you might also like some of my other comforting, small-batch breakfast ideas. These are reader favorites and pair beautifully with your morning coffee or tea:

All of them follow the same philosophy: simple ingredients, cozy flavors, and easy instructions.

And if you want to keep up with every new recipe I publish, make sure to follow my Pinterest page here:
DailyAppetizer Pinterest
I share all my new recipes there, along with quick ideas and meal suggestions.

Final Thoughts

This coconut baked oatmeal recipe is one of those simple little creations that quietly becomes a staple in your kitchen. It’s quick, warm, nourishing, and just sweet enough to feel like a treat. I love how versatile it is and how easily it fits into any day, whether you’re grabbing breakfast on a busy morning or settling in for a slow, cozy start.

With just a banana, an egg, some oats, and a sprinkle of coconut, you can make something that feels homemade, comforting, and full of flavor. I hope you enjoy this baked oatmeal as much as I do and that it becomes one of your favorite small-batch recipes to return to again and again.

If you try it, don’t forget to explore the other breakfast ideas linked above and follow me on Pinterest for more simple and cozy recipes.

Enjoy your warm slice of cocoa-coconut goodness.

Mini Cocoa and Coconut Baked Oatmeal Recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 ripe banana, mashed
1 egg
70–80 g rolled oats (¾ cup; quick oats work great for a softer texture)
120 ml milk (any kind, including plant-based)
1–1.5 tbsp unsweetened cocoa powder
1–2 tbsp sugar or sweetener, to taste
¼ tsp baking powder
A pinch of salt
½ tsp vanilla extract (optional but lovely)
1–2 tbsp shredded coconut for topping
A few chocolate chips (optional but delicious with cocoa)