• Preheat the oven to 350°F (180°C). Spray oil in an 8-inch x 8-inch square baking dish. Set aside.
• In a large bowl, stir dry ingredients: oats, cocoa powder, baking powder, and salt.
• Whisk in wet ingredients: mashed banana, milk, yogurt, coconut oil, vanilla extract, and maple syrup.
• Fold in the chocolate chips and chopped pecan or coconut, and stir to combine evenly.
• Pour the mixture into the prepared baking dish and add a few more chocolate chips on top, if desired.
• Bake on the center rack of the oven until the baked oatmeal is set, not jiggly in the center, and golden brown on top.
• After 30-35 minutes, it is a soft, moist baked oatmeal. That's my favorite way, and remove the pan from the oven at this time.
• Bake for 40-45 minutes for a dry and firm texture.

Storage

• Let it cool down completely or for at least 20 minutes before serving. Then, cool completely before storing in the fridge, in its baking dish covered with a piece of foil for up to 4-5 days.

Serving

• Serve cold or lukewarm with a dollop of Greek yogurt or extra almond milk.