Chunky Monkey Oatmeal Skillet (Printable Version)

Warm oatmeal skillet baked with mashed bananas, chocolate chips, and walnuts for a comforting dessert that feeds eight.

# What You'll Need:

→ 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 skillet.
08 - Bake for 20 to 24 minutes, or until the top is golden and edges are set but center remains slightly soft.
09 - Let cool for 10 minutes before serving warm. Serve slices directly from the skillet, optionally topped with ice cream.

# Additional Tips::

01 -
  • It bakes into one giant shareable cookie with crispy edges and a soft, almost fudgy center that stays warm for ages in the skillet.
  • The banana adds natural sweetness and moisture without making it feel like banana bread trying to be dessert.
  • You can have it mixed, baked, and on the table in under 40 minutes with minimal cleanup.
  • It tastes like the love child of a smoothie bowl and a bakery cookie, which is oddly perfect.
02 -
  • Use bananas that are truly ripe, almost too far gone, the darker the peel, the sweeter and more flavorful the cookie.
  • Don't skip the cooling time, cutting it too early turns it into a crumbly mess instead of clean slices.
  • The center should look slightly underdone when you pull it out, it continues cooking in the hot skillet and sets to the perfect gooey texture.
03 -
  • Press a few extra chocolate chips and walnut pieces on top of the dough right before baking for a bakery-worthy look.
  • If your bananas aren't ripe enough, roast them in their peels at 300°F for 15 minutes to intensify their sweetness.
  • Use a well-seasoned cast-iron skillet, it distributes heat evenly and gives you those perfect crispy edges without burning.
  • For an extra flavor boost, brown the butter before mixing it with the sugars, it adds a nutty depth that's absolutely worth the extra two minutes.
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