- 2 cups rolled oats
- 1/3 cup chocolate chips (or raisins if you prefer)
- 1/2 cup walnuts roughly chopped
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 1/2 teaspoons ground cinnamon (more or less to your liking)
- 1/4 teaspoon salt
- 3 tablespoons maple syrup
- 1 1/4 cups of plain unsweetened soymilk
- 1 large egg
- 2 teaspoons vanilla extract
- 2–3 very ripe bananas, mashed (depending on how much banana flavor you want!)
- Preheat oven to 375’F
- Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
- Combine oats, walnuts, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
- Combine maple syrup, milk, egg and vanilla in a separate mixing bowl
- Add wet to dry mixture, folding gently to combine then fold in banana. Let sit for 1 minute to allow chia seeds to soak up some of the moisture
- Fold in chocolate chips chocolate chips
- Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
- Bake for 30 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
- Allow to cool completely before slicing. You don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven.
These oats will keep well in an airtight container in the fridge for 4-5 days.
Keywords: breakfast, oatmeal