What you need:
2.5 cups Quaker rolled oats
3 over ripe bananas
1/2 cup almond milk
1/4 cup maple syrup
2 tsp vanilla
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Preheat your oven to 350 degrees. Toast the rolled oats in the oven on a cookie sheet for 6 minutes.
Take 1 1/2 cups of oats and chop them in a food processor until they are about the consistency of flour.
In a medium mixing bowl, combine the oatmeal, baking powder, salt and spices.
In a separate mixing bowl, mash the bananas until there are no lumps. Using frozen bananas helped when it came to mixing. I microwaved the bananas in their peels until they were completed thawed, then mashed them well.
Then I added the remaining wet ingredients.
Add the dry ingredients to the wet mixture and then allow the oats to "soak" for about 10 minutes.
Put the batter into a greased 9x5 inch bread pan and bake at 350 degrees for 45 minutes.
Cool and serve!