Stir together the gluten-free rolled oats, brown rice flour, baking powder, and half of the chocolate chips in a large mixing bowl (dry mixture).

Add the remaining ingredients except for the chocolate chips to a blender and blend until completely smooth (custard mixture).

Pour the custard mixture into the mixing bowl with the dry mixture. Stir well and allow this mixture to sit 10 minutes, stirring occasionally.

Preheat the oven to 375 degrees Fahrenheit and lightly oil or spray a 8” x 8” baking dish.

Transfer the banana bread oatmeal mixture to the prepared baking dish and use a large spoon to stir mixture around so that oats are evenly distributed. sprinkle the remaining chocolate chips on top (they will naturally sink a little - this is fine!)

Place on the center rack of the oven and bake for 45 to 55 minutes, until the center of the baked oatmeal has set up. Turn off the oven but leave the baked oatmeal inside and allow it to sit 8 minutes.

Remove baked oatmeal from the oven and allow it to sit at least 1 hour before cutting and serving.