- 3 / 4 cup oats
- 1 / 2 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of sea salt
- 1 banana, divided
- 2 / 3 cup milk (of choice)
- splash of vanilla extract
- For toppings: pecans, pure maple syrup, sea salt (and optional sunflower seeds)
Preheat oven to 350 degrees Fahrenheit. Set out a ramekin and coat the inside with coconut oil or cooking spray.
In a small mixing bowl, add oats, baking powder, cinnamon, sea salt. Mix to combine.
In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.
Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Using the other half of banana, make slices and spread across the top (as shown in photo).
Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden.
While the oatmeal is baking, prepare the maple pecan topping. To a small skillet, add approximately 2 tablespoons of pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding in approximately 1 teaspoon of pure maple syrup and a pinch of sea salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.
To the finished baked oatmeal, add the maple pecans, a drizzle of pure maple syrup, and (optional) sunflower seeds before serving.