Pumpkin Chocolate Chip Baked Oatmeal

Recipe makes 9x13 but can easily half for 8x8

2 cups milk
4 eggs
2 teaspoons vanilla
1/4 cup melted coconut oil or butter
1 (15 ounce) can pumpkin puree
2 over-ripe bananas
1 cup brown sugar
1/2 teaspoon salt
6 cups oats (quick or old fashioned will work)
1/2 cup ground flaxseed
4 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup mini chocolate chips

1-Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray.
2-In a blender, blend the first 8 ingredients, milk through salt.
3-In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in with the dry ingredients and stir until well combined. Finally stir in the chocolate chips.
4-Pour batter into greased casserole dish. Bake for about 30-35 minutes, until the edges are set but middle is still soft to the touch. I prefer to take it out on the softer side, because it carry-over cooks even after it's out of the oven.
5-Let cool for about 5 minutes. Serve warm with a little milk on top.