Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
Lightly grease a 9x9 inch baking dish with a bit of oil or non-stick spray to prevent sticking.
In a large mixing bowl, mash the ripe bananas until smooth. Add the slightly beaten eggs, unsweetened almond milk, maple syrup, and vanilla extract (if using). Whisk until well combined.
In another bowl, combine the rolled oats, ground cinnamon, ground nutmeg (if using), baking powder, and salt. Stir until evenly mixed.
Pour the dry oat mixture into the wet banana mixture. Stir until everything is well combined, ensuring the oats are evenly coated.
Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly with a spatula. Top with sliced bananas for an extra touch of sweetness.
Bake in the preheated oven for 30-35 minutes, or until the oatmeal is set and slightly golden on top.
Allow the baked oatmeal to cool for a few minutes before slicing. Serve warm, topped with a dollop of yogurt and a drizzle of maple syrup for an indulgent finish.
