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["1. Preheat your oven to 375 F and adjust a rack to the middle. Butter or grease an 8x8"" pan or a 1-3/4 quart glass baking dish. Set aside.", "2. In a medium bowl, mix together your oats, all of your almonds but 2 tablespoons, flax seeds, baking powder, salt and cinnamon. Set aside.", "3. In another bowl, thoroughly combine your agave (or sugar), milk, almond milk, coconut milk, egg, coconut oil, vanilla extract, and almond extract. Set aside.", "4. In your baking dish sprinkle 1/2 of your bananas onto the bottom. Next, top with your oat/almond mixture. Finally, pour your milk/egg mix on top. Do not stir.", "5. Gently tap your baking dish onto your counter top allowing any air bubbles to come to the surface. Then top with the last 1/2 of the bananas and the remaining 2 tablespoons of almonds.", "6. Bake approximately 40 minutes or until puffy, lightly golden brown, and center isn't jiggly. Remove from oven and let sit for 5-10 minutes to set.", "7. Serve warm.", "Notes:", "- You can take it one step further and sprinkle sugar on top 10 minutes before the baking time is done. Also, a drizzle more of coconut oil on top before serving would be fabulous.", "- You can replace the three different milks for 2 cups of your favorite kind.", "Recipe adapted from epicurious.com"]
