Step 1

Preheat the oven to 375° F. Grease an 8X8-inch baking dish, set aside.

Step 2

In a small bowl, toss together the oats, chopped pecans, ground cinnamon, salt, and baking powder.

Step 3

In a stand mixer with the paddle attachment, mash the bananas on medium speed. Add the avocado oil, eggs, milk, vanilla extract, and maple syrup. Mix until smooth and well incorporated. Add the oat mixture and mix until everything is combined.

Step 4

Pour into the prepared dish and bake for 35-40 minutes, or until set and golden brown. If you like your baked oatmeal a little more on the firm side, like me (and as pictured), bake for a little longer.

Step 5

Allow the baked oatmeal to cool before slicing into 6 squares. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.