Chunky Monkey Oatmeal Skillet (Printable)

Warm, golden oatmeal skillet with mashed bananas, chocolate chips, and toasted walnuts. Baked in a cast-iron pan for 8 servings.

# 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 Steps:

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 well combined and creamy.
04 - Beat in egg and vanilla extract, then stir in mashed bananas until fully incorporated.
05 - Gradually fold dry ingredient mixture 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 prepared skillet.
08 - Bake for 22 to 25 minutes, or until edges are golden and a toothpick inserted in center comes out mostly clean with a few moist crumbs.
09 - Let cool for 10 minutes before serving. Serve warm straight from skillet, optionally topped with vanilla ice cream.

# Expert Hints:

01 -
  • It bakes as one glorious skillet instead of fussy individual cookies, which means less cleanup and more time enjoying warm, gooey chocolate.
  • The mashed banana keeps everything impossibly moist while the oats give you just enough texture to feel virtuous about eating dessert.
  • You can pull it straight from the pan and serve it still warm, optionally with ice cream melting into every bite.
02 -
  • Overripe bananas are your friend here—they mash easier and taste sweeter, so don't reach for the firm ones.
  • The baking time matters more than the exact temperature; every oven runs differently, so start checking at 22 minutes rather than waiting the full 25 and accidentally overbaking.
03 -
  • Toast your walnuts in a dry skillet for 3–4 minutes before chopping and folding them in—it wakes up their flavor and keeps them from tasting muted.
  • Use a cast-iron skillet that's well-seasoned; it prevents sticking and adds a subtle, almost imperceptible richness to the edges that you won't find in other pans.
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