Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish lightly with butter or oil to prevent sticking.

In a large mixing bowl, whisk together the mashed bananas, eggs, milk, almond butter, ground cinnamon, baking powder, and vanilla extract until fully combined. The almond butter might create some thickness; keep whisking until smooth.

Stir in the rolled oats and chopped dried apricots. Make sure the oats are evenly coated with the liquid mixture and the apricots are well distributed.

Pour the mixture into the prepared baking dish, using a spatula to spread it evenly. It should be fairly thick but spreadable.

Bake in the preheated oven for 32 to 36 minutes. You’ll notice the edges turn golden and the center should feel set but still slightly soft when gently pressed. Avoid overbaking or it can dry out.

Let the oatmeal bake cool in the dish for at least 10 minutes. This pause helps it finish setting so you can cut neat squares or scoop it into bowls without it falling apart.

Serve warm on its own or topped with yogurt, fresh fruit, or a drizzle of honey if you want a bit more sweetness.