1overripe banana(you can sub applesauce or Greek yogurt as well -- 100 grams or ⅓ cup)
2cupslow fat milk
⅓cupmaple syrup(you can substitute any sugar or sweetener)
3cupslarge flake rolled oats
Blueberries, raspberries, chopped strawberries, chocolate chips, or nuts for topping as desired(frozen fruit will require a longer cook time)
Preheat the oven to 350 degrees F and grease an 8x8" or 9x9" pan with non-stick spray.
In a large bowl, mash banana. Add milk, eggs, maple syrup, vanilla and whisk well.
Whisk in baking powder, cinnamon and salt.
Add oats and stir until combined (you can add in fruit, chocolate chips or nuts at this point or sprinkle them on top).
Bake, uncovered, for 25-30 minutes, until the edges are set and light golden brown.
Serve warm or refrigerate to serve later. See my tips in post for freezing.
Storage:Baked oatmeal will last in an airtight container in the fridge for 3-4 days.Baked oatmeal is also the best make-ahead, freezer-friendly meal prep option. To freeze it, bake as directed, cool completely, then store in an airtight container in the freezer for up to 3 months.To reheat baked oatmeal from the fridge, microwave or warm in the microwave until heated through. To reheat baked oatmeal from frozen, bake at 350ºF in the oven or wrap individual slices in a paper towel and warm in the microwave until heated through.