Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish. Set aside.
In a large mixing bowl, mash a ripe banana with the back of a fork until no large chunks remain. To the same bowl, add dairy free milk, maple syrup, almond butter, and vanilla. Whisk well to combine, breaking up any clumps from the almond butter.
Into the same bowl, oats, flax, cinnamon, baking powder, salt and nutmeg. Whisk to combine. Then add pecans and chocolate chips and stir together evenly.
Pour the oat mixture into the prepared baking pan. Using a spatula, gently pat down the oats to make an even top.
If desired, sprinkle additional vegan chocolate chips across the top (another ¼ to ⅓ cup). Optional - add some turbinado sugar on top for a bit of crunch and extra sweetness.
Place into the oven and bake for 40 to 45 minutes until the top is nice and golden. Remove from the oven and let it cool for 5-10 minutes before cutting.
You can serve as-is or with toppings of your choice. Can be served warm or chilled. Store leftovers covered in the refrigerator for up to 5 days.