Instructions

• Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
• In a large bowl, whisk together 2 cups old-fashioned oats, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt until evenly combined.
• In a medium bowl, combine 1 cup mashed ripe bananas, 1 cup unsweetened vanilla almond milk (or milk of your choice), 1/2 cup creamy natural peanut butter, 2 large eggs, 1/4 cup pure maple syrup, and 1 1/2 teaspoons pure vanilla extract. Whisk until smooth and fully combined.
• Pour the wet ingredients into the bowl with the oat mixture. Stir with a spatula or wooden spoon until everything is evenly incorporated.
• Stir in 1/4 cup of the 1/2 cup chocolate chips (reserve the remaining 1/4 cup for the top).
• Transfer the oatmeal mixture to the prepared 8×8-inch pan and spread it into an even layer. Sprinkle the reserved 1/4 cup chocolate chips evenly over the top.
• Bake for 35 minutes, or until the center is set and the top is slightly firm (a toothpick inserted near the center should come out with moist crumbs but no wet batter).
• Remove the pan from the oven and let the baked oatmeal cool in the pan on a wire rack for 5 minutes.
• Cut into squares and serve warm. If desired, drizzle with additional peanut butter and sprinkle with flaky sea salt before serving.