• Preheat the oven to 350°F (180°C). Grease a small baking dish - I used a 6-inch x 6-inch ceramic dish. You can also use small ramekins - with cooking oil spray. Set aside.
• In a food processor, add banana, oats, almond milk, flax meal, vanilla extract, salt, cinnamon, coconut sugar, and baking powder.
• Blend on medium-high speed until smooth - it's ok if there are bits and pieces of oats. This prevents the recipe from being gummy.
• Add chocolate chips and shredded coconut or walnuts.
• Pulse to incorporate and pour the batter into the prepared baking dish.
• Sprinkle chocolate chips and extra banana slices on top if you like.
• Bake for 18 to 22 minutes or until set on top and not jiggly in the middle. The baking time depends on how you like your oatmeal texture. Bake it longer for a firm, dry texture or less for a softer oatmeal.

Serving

• Cool down in the baking dish for a couple of minutes before serving.
• Serve with peanut butter, maple syrup, and extra nuts.

Storage

• Store in the fridge after it has cool completely cool at room temperature. Film the dish to keep it moist and refrigerate it for 3-4 days. Freeze in an airtight container for up to 1 month.