1 small Ripe Banana, (6 inches long, abut 1/4 cup mashed)
1 tablespoon Flax Meal
2 teaspoons Pure Maple Syrup
2 teaspoons Olive Oil
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Baking Powder
1/8 teaspoon Fine Sea Salt
1/2 cup Non-Dairy Milk, plus 2 tablespoons (like Almond Milk or Soy Milk)
1 cup Old Fashioned Rolled Oats
1/4 cup Pecan Pieces, (1 ounce)
Adjust the cooking rack to the bottom position and preheat toaster oven to 350°F on the BAKE setting. Grease a 7 x 5-inch toaster oven-safe baking dish.
In a large bowl, add the banana and mash well. Stir in the flaxseed meal, maple syrup, olive oil, cinnamon, vanilla, baking powder, salt, milk, oats, and pecan pieces. Pour mixture into prepared baking dish.
Bake oatmeal until the middle is set and browned on the edges, about 25 to 35 minutes. (For softer scoopable oatmeal bake 25 to 30 minutes, for firm oatmeal bake 30 to 35 minutes.)
Let sit at least 10 minutes before slicing and serving.
Store leftovers in the fridge for 3 to 5 days or freeze for up to three months.