Preheat oven to 350*. Lightly grease a 1 quart baking dish.
In a large mixing bowl, combine agave, mashed banana, cocoa powder and peanut butter. Mix until no lumps of cocoa powder remain.
1 Large Overripe Banana, mashed well, ⅓ Cup Cocoa Powder, ¼ Cup Peanut Butter, ½ Cup Agave Nectar
Add plant milk and stir until the mixture is homogenous.
1 Cup Non-Dairy Milk
Add oats, baking powder and salt. Stir well, then add the chocolate chips and stir to distribute.
2 Cups Rolled Oats, 1 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, ¼ Cup Mini Chocolate Chips
Pour mixture into a prepared 1 quart baking dish. Allow to sit for 5 minutes.
Dollop peanut butter across the top of the oat mixture and use a knife to swirl it through. Then top with a sprinkle of chocolate chips.
¼ Cup Peanut Butter, 1 tablespoon Mini Chocolate Chips
Bake the oats in a 350* oven for 38-42 minutes or until the enter is set. Serve warm.