2 ½ cups quick oats

2 eggs

1 ½ cups milk (dairy or plant-based)

1 cup peanut butter OR unsweetened applesauce OR mashed banana

⅓ cup sugar (or preferred sweetener)

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

¾ cup chocolate chips, divided

Cooking spray

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Preheat the oven to 350°F (175°C) and spray an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, combine the oats, eggs, milk, peanut butter (or applesauce or mashed banana), sugar, vanilla, baking powder, and salt. Stir until well combined.
Fold in ½ cup of the chocolate chips.
Pour the mixture into the prepared baking dish and top with the remaining chocolate chips.
Bake for 35–40 minutes, or until the top cracks slightly and the edges begin to brown.
Let cool for 10–15 minutes before serving.

For a nutty flavor, use peanut butter or substitute with almond/cashew butter.

For a fruity version, swap peanut butter with mashed banana or applesauce.

To make it vegan, use plant-based milk and flax eggs instead of regular eggs.

For gluten-free, use certified gluten-free oats.

Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze individual portions for up to 3 months and reheat when ready to serve.