Step 1

Preheat the oven to 375°F.

Step 2

Spray an 8×8 square baking dish with cooking spray.

Step 3

In a large bowl, mix together the oats, almond milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter and vanilla. Stir together, then add 1/8 cup of the chopped chocolate.

Step 4

Carefully pour oatmeal mixture into the prepared baking dish.

Step 5

Scatter remaining chocolate on top.

Step 6

Bake for 25-30 minutes, or until the oatmeal has set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of peanut butter on top.

Step 7

store in the refrigerator in an airtight container for 4-6 days.

Step 8

To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.