serves 6 to 8
2 cups rolled oats
1/2 cup chopped pecans, toasted and cooled
1 cup chopped hazelnuts, toasted and cooled
1/4 cup unsweetened shredded coconut
3 tablespoons ground flaxseeds
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1 1/2 cups organic skim milk
1/3 cup buttermilk
1/2 cup applesauce (I used a homemade chunkier kind, and it worked well)
1/3 cup pure maple syrup
1 large egg, beaten
1 tablespoon pure vanilla extract
3 ripe bananas, cut into 1/2-inch slices
2-3 teaspoons walnut oil (for drizzling), plus more for greasing the pan
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Add the chopped nuts in an even layer onto the baking sheet. Toast the nuts in the oven for 5 minutes, or until lightly browned. Remove from the oven and let cool.
2. Increase the oven temperature to 375 degrees. Grease the bottom and sides of an 8x8 baking dish with walnut oil. Cover the bottom of the dish with sliced bananas (this should use up two bananas). Set aside.
3. In a large bowl, stir together the oats, cooled nuts, shredded coconut, ground flaxseeds, baking powder, cinnamon, ginger, nutmeg, and salt.
4. In a medium bowl, whisk together the milk, buttermilk, applesauce, maple syrup, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and fold together quickly with a rubber spatula. Spoon the mixture evenly over the banana slices in the prepped baking dish. Top with the remaining banana slices. Drizzle with walnut oil.
6. Bake in the oven for 40 minutes, or until bubbly and golden brown. Remove from the oven and let cool for 15 minutes.
7. Serve with toppings such as additional cinnamon, brown sugar, dried fruit, or milk. Leftovers can be kept in an airtight container in the refrigerator for up to one week.