Set your oven to 350°F (175°C) and grease a 8x8 inch baking dish with coconut oil or cooking spray. Then add half of your gluten-free rolled oats to a high speed blender and process into a fine flour.

In a large bowl, combine oats, oat flour, baking powder, salt, cinnamon, nutmeg, and vanilla protein powder.

In a separate bowl, mash the bananas until smooth, then whisk in the maple syrup, vanilla extract, eggs, and almond milk. Pour into the dry ingredients and stir until combined.

Add oats, walnuts, flour, cinnamon brown sugar, brown sugar and melted coconut oil to a food processor. Pulse a few times until a crumbly, textured streusel forms. Should resemble wet sand.

Pour the oatmeal mixture into the prepared baking dish and evenly sprinkle the blended walnut oat streusel over the top. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.

Let it cool slightly before slicing. Serve warm with a drizzle of maple syrup, Greek yogurt, coconut butter or a drizzle of vanilla icing!