Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender.
2 cups rolled oats, 1 cup almond milk, 2 bananas, ¼ cup maple syrup, 1 teaspoon baking powder, ¼ teaspoon cinnamon, ¼ teaspoon sea salt, 1 teaspoon vanilla extract, 4 scoops Orgain vanilla vegan protein powder, ¼ cup almond butter
Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
Coat an 8X8 baking dish with coconut oil or cooking spray. Add oatmeal mixture to dish.
Top with mix-ins and gently fold in. Bake at 350F for approximately 30 minutes.
¼ cup chocolate chips
Notes
Flavor Combination Suggestions:
Chocolate Chip Cookie: Add 1 tablespoon chocolate chips for a single serving or ¼ cup for the full recipe.
Matcha: Add 1 teaspoon of matcha for a single serving or 4 teaspoon for a full recipe.
Double Chocolate Brownie: Add 2 tablespoon cacao powder + 1 teaspoon chocolate chips for a single serving or ½ cup cacao powder plus 4 teaspoon chocolate chips for a full recipe.
Blueberry Lemon: Add ¼ cup blueberries plus 1 tablespoon lemon juice for a single serve or 1 cup blueberries plus ¼ cup lemon juice for a full recipe.
Single Serve Directions: Use a ramekin and divide the recipe by four. You can also divide the whole recipe between four ramekins and try out different flavor combinations.Storage Directions: Baked oatmeal is best eaten fresh from the oven. If you want to reheat it, I recommend adding almond milk and microwaving it until your desired temperature.Note: Nutrition information reflects chocolate chip cookie dough variation. Nutrition information for other flavor combinations will vary and is based on an online nutrition calculator that may vary from your calculations.