1cupmashed bananafrom approximately 2 large or 3 medium overripe bananas
3/4cupmilkor almond milk, or another dairy-free milk, at room temperature
2eggsat room temperature
1/4cupcoconut oilmelted and slightly cooled
1/4cuppure maple syrup
1 1/2teaspoonspure vanilla extract
1 1/2teaspoonsground cinnamon
Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
In a large bowl, mix together mashed banana, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, 1/2 cup toasted pecans, cinnamon, and salt; stir until mixture is well-combined.
Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk or cream drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.
You may substitute your favorite nuts for pecans. But whatever you use, I highly recommend toasting extras for garnish...sprinkled on top of the creamy baked oatmeal, they contribute fabulous crunch!
The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to re-solidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.
Reheat oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.