1cupmashed bananasabout 2 large or 3 small bananas
1 1/2cupsmilkany variety
1 1/2tablespoonscoconut oil, meltedor butter
2cupsuncooked old fashioned oats
Preheat oven to 350 degrees. Grease a 2 quart or 8-inch square pan with butter or coconut oil.
In a large mixing bowl, mash up the bananas well using a fork.
Add the milk, maple syrup, vanilla, egg, cinnamon, baking powder, and salt to the bananas and mix until well combined. Add in oats and stir just until incorporated and oats are coated.
Pour the oatmeal mixture into the prepared pan and bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
Serve warm with additional maple syrup and chopped walnuts if desired.
Leftovers: Leftover baked oatmeal can be stored covered in the fridge for 5-6 days. Reheat in the microwave before serving.Milk: Use any milk you like for this: regular milk, coconut milk, and almond milk all work with great success.Oats: Use old fashioned oats for the best texture, but quick-cooking oats will work as well. Do NOT use steel-cut oats. Be sure to use certified gluten-free oats for a gluten-free baked oatmeal recipe.Maple Syrup: Feel free to use honey in place of the maple syrup, and you can increase the amount of sweetener added by up to an additional 1/4 cup. Egg: Omit the egg if needed. The oatmeal will bake up perfectly still, it just will be a bit softer in texture. Oil: Use melted butter or nut butter in place of coconut oil. To Prep Baked Oatmeal in advance: Assemble up to baking and cover and refrigerate for up to 24 hours. Remove from the fridge and pre-heat oven to 350 degrees. Bake for 40-45 minutes, or until set.