Hearty, banana-infused baked oatmeal that’s naturally sweetened, satisfying, and requires just 1 bowl and 10 ingredients to prepare. The perfect cozy, comforting breakfast.
Prepare flax eggs in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.
Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.
Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).
Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.
Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.
*If subbing eggs for flax eggs, 1 flax egg generally = about 1 small chicken egg.
* Nutrition information is a rough estimate calculated with coconut oil, half unsweetened almond milk and half light coconut milk, and walnuts, without optional ingredients.