1 can unsweetened coconut milk
2 tablespoons honey
1 large egg
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/8 tsp. sea salt
3/4 cup steel cut oats, or 1 1/2 cup rolled oats
2 small ripe bananas, mashed
2 small ripe bananas, sliced
Preheat oven to 375 degrees. Generously grease an 8×8-inch baking dish with coconut oil; set aside.
In a large bowl, whisk together all ingredients except oats and the sliced bananas. Once it is well combined, stir in the oats.
Transfer mixture to the prepared baking dish, making sure to even out the top. Then arrange the 2 sliced bananas in a single layer across the top of the oatmeal mixture.
For steel cut oats, bake for 45 minutes until golden brown and center is set. For rolled oats, bake 30 minutes. If you are doubling the recipe, use a 9×13-inch baking dish and extend bake time to 50-60 minutes for steel cut oats, and 35-40 minutes for rolled oats.
Then, remove the oatmeal bake from the oven and let cool 3-5 minutes.
Adapted from http://www.keeperofthehome.org.