2 1/2cupsold-fashioned rolled oats(not instant or quick-cooking)
1/2cup, packed light brown sugar
1teaspoonground cinnamon
3/4teaspoonground ginger
1/2teaspoonground nutmeg
1/2teaspoonbaking powder
1/2teaspoonkosher saltoptional
3very ripe bananasmashed
3 1/2 cups almond milkor soy milk
1teaspoonvanilla extract
1/2cupsemi-sweet chocolate chunks (or chips)
Instructions
Lightly grease a 9"x13"x3" baking dish with vegetable cooking spray (or butter if non-vegan is okay). In a large mixing bowl, combine the oats, brown sugar, spices, baking powder, and salt. Use a whisk to toss the oats in the spice mixture. Set the oats aside.
Using the same whisk, but in a separate bowl, combine the mashed bananas, almond milk, and the vanilla extract.Add the wet mixture to the spiced oats and mix everything together well.
Pour the banana-oat mixture into the prepared baking dish, cover the dish with aluminum foil, and place it into the refrigerator.Allow the oats to soak for 4-8 hours (overnight)*.
After the oatmeal has soaked, transfer the baking dish from the refrigerator straight into your cold oven. Turn the oven to 350°F and allow the dish to heat gradually as the oven heats up. Don't put a cold, ceramic dish into a hot oven because it will shatter. Once the oven has come up to temperature, set a timer for 30 minutes.
After 30 minutes, carefully remove the foil and continue baking for an additional 25-30 minutes, or until the center is no longer soupy and the surface is a deep brown color.
Once the oatmeal is fully baked, remove the pan from the oven and sprinkle the chocolate chunks over the top.
Serve the oatmeal while still hot- either on its own, with milk stirred in, topped with more chocolate, or with dried (or fresh) fruits, instead.
Notes
*While you can bake the oatmeal right away, I don't recommend doing so since the oats will still have a bit of bite to them. The 4-8 hours of soaking gives the oats enough time to soften. Any leftovers may be stored in the fridge for 3 days, or frozen for up to 3 months!