Chunky Monkey Oatmeal Skillet (Printable)

Warm, shareable oatmeal skillet with banana, chocolate chips, and walnuts baked in cast-iron to golden perfection.

# What You'll Need:

→ Dry Ingredients

01 - 1½ cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - ½ teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - ½ cup unsalted butter, melted
07 - ⅓ cup light brown sugar, packed
08 - ⅓ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Chunky Monkey Add-ins

11 - 2 ripe bananas, mashed (about 1 cup)
12 - ½ cup semisweet chocolate chips
13 - ½ cup chopped walnuts
14 - ½ cup chopped dark chocolate, optional

# How to Cook:

01 - Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together oats, flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until creamy and well combined.
04 - Beat in egg and vanilla extract. Stir in mashed bananas until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold in chocolate chips, walnuts, and chopped dark chocolate if using.
07 - Spread batter evenly into the prepared skillet.
08 - Bake for 22-25 minutes until edges are golden and a toothpick inserted in center comes out mostly clean with few moist crumbs.
09 - Allow to cool for 10 minutes before serving. Serve warm directly from skillet, optionally topped with vanilla ice cream.

# Expert Advice:

01 -
  • It bakes in one pan and tastes like indulgence without requiring fancy technique or ingredients you don't already have.
  • The texture is thick and chewy where it matters, with pockets of chocolate and walnut that make every bite feel intentional.
  • Baking it in cast iron means it stays warm longer and looks impressive when you bring it to the table—people think you spent hours when it took barely forty minutes.
02 -
  • If your bananas aren't truly ripe—soft and spotted—they won't mash properly and you'll end up with chunks; the riper the better for this recipe.
  • Cast iron retains heat longer than regular baking pans, so if your edges start darkening too quickly before the center sets, tent the skillet loosely with foil for the last few minutes.
  • Don't skip letting it cool for at least 10 minutes or you'll be eating warm banana mush instead of sliceable chunks—the structure needs that time to set.
03 -
  • Mash your bananas with a fork while the oven preheats—slightly chunky bananas add texture instead of turning into a puree.
  • Toast your walnuts lightly in a dry pan for two minutes before chopping and folding them in; it deepens their flavor and makes them less likely to taste bland next to the chocolate.
Go Back