2 cups old-fashioned rolled oats

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon sea salt

2 cups milk of choice (unsweetened vanilla almond milk recommended)

¼ cup maple syrup

1 large egg (or 1 tablespoon ground flaxseed)

1 tablespoon melted coconut oil

1 teaspoon vanilla extract

2 ripe bananas, sliced (or ½ cup unsweetened applesauce)

1 ½ cups chopped pecans (or your choice of mix-ins like nuts, fruit, or chocolate)

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Preheat the oven to 375°F (190°C). Spray an 8×8-inch square baking dish with cooking spray.
In a large bowl, combine the oats, cinnamon, baking powder, and salt.
Add the milk, maple syrup, egg (or flaxseed), coconut oil, vanilla extract, and sliced bananas (or applesauce) to the dry ingredients. Stir well to combine.
Mix in 1 cup of chopped pecans (or your choice of nuts, dried fruit, etc.).
Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
Scatter the remaining pecans on top for added crunch.
Bake for 35 to 40 minutes, until the top is golden brown.
Remove from the oven and let it cool for a few minutes before cutting into squares. Serve as is or drizzle with more maple syrup for extra sweetness.

For a dairy-free option, use almond milk or any plant-based milk of your choice.
To make it vegan, substitute the egg with ground flaxseed or chia seeds.
Store leftovers in an airtight container in the fridge for up to 4 days.
You can freeze individual portions of the baked oatmeal for up to 3 months.
Feel free to experiment with different mix-ins such as nuts, fruits, or chocolate chips.