Banana Pudding Baked Oatmeal

• 2 ripe bananas, mashed
• 2 Tbsp. butter or coconut oil, melted
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. flour (I use oat flour)
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats

Vanilla Pudding Frosting

• 4 oz. cream cheese, softened
• 1/2 pkg. instant vanilla pudding mix
• 1/2 c. milk (can use dairy free)
• Gluten free vanilla wafers

• Preheat the oven to 350 degrees. In a large mixing bowl, mash the bananas with a fork. Then, whisk in the butter/oil, brown sugar, maple syrup, vanilla, and eggs. Next, whisk in the flour, baking powder, salt, and cinnamon. Carefully whisk in the milk. Then, stir in the oats. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups. Bake for 30 minutes.
• In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the instant pudding mix and milk. Beat on high, until smooth. Set in the fridge until ready to use. Pipe or spread over the cooled oatmeal muffins. Then, top with vanilla wafers. Store in the fridge (wafers will soften.)