Chunky Monkey Oatmeal Skillet (Printable)

Warm banana chocolate walnut oatmeal skillet baked golden and served from cast-iron

# Ingredient List:

→ 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

# Directions:

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 and whisk well. Stir in mashed bananas until fully combined.
05 - Pour wet mixture into dry ingredients and mix until just incorporated.
06 - Gently fold in chocolate chips, walnuts, and coconut if using.
07 - Spread dough evenly into the prepared cast-iron skillet.
08 - Bake for 20 to 24 minutes, or until the top is golden and the edges are set but the center remains slightly soft.
09 - Let cool for 10 minutes before serving warm. Serve slices directly from the skillet, optionally topped with ice cream.

# Expert Tips:

01 -
  • One skillet means one pan to wash, which honestly might be the best part of dessert.
  • The banana keeps everything tender and naturally sweet, so you're not oversugaring the whole situation.
  • It's warm and gooey in the center when you pull it out, perfect for scooping with a spoon or sharing straight from the cast iron.
02 -
  • Those 10 minutes of resting time aren't optional—they're what keep this from falling apart when you scoop it, so don't rush it.
  • Overripe bananas with brown spots are your secret weapon; they're sweeter and more flavorful than pale yellow ones.
  • The skillet stays hot even after you pull it out of the oven, so the bottom continues cooking slightly—that's why you stop baking while the center still looks a tiny bit soft.
03 -
  • Keep your cast iron seasoned and it becomes virtually nonstick over time, which means less grease needed and easier cleanup.
  • If your bananas aren't quite ripe enough, a pinch of extra cinnamon or a tablespoon of honey stirred into the wet mixture adds depth and compensates beautifully.
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