Step 1

Preheat oven to 400°F.

Step 2

Mash bananas in a large mixing bowl. Add eggs, cinnamon, vanilla extract, agave nectar and baking powder. Whisk until ingredients are well combined.

Step 3

Melt butter in the microwave and allow it to cool slightly. Add to the bowl along with unsweetened almond milk (or milk of choice) and whisk again.

Step 4

Roughly chop macadamia nuts and stir them into your batter along with whole grain oats. Set aside.

Step 5

Generously coat an 8x8 glass baking dish with non stick cooking spray. Line with pineapple rings and maraschino cherries.

Step 6

Cover fruits with oatmeal batter and bake for 30-35 minutes (until slightly golden on top and a toothpick comes out clean).

Step 7

Allow to cool for 10 minutes. Use a small, sharp knife or spatula to loosen oatmeal bake from sides of pan.

Step 8

Place a piece of parchment paper on top of the baked oatmeal, then place a cutting board on top of the paper. Flip bake over onto the board.

Step 9

Cut into squares, add toasted coconut topping and additional agave if desired.

Step 10

Enjoy!