Step 1

Combine the milk, water, oats, and pinch of salt in a medium saucepan and bring to a low boil over medium-high heat on the stove. Reduce the heat and continue to cook until the liquid is absorbed and oats are tender. This makes chunkier oatmeal, so add a bit more liquid if you want it to be less thick.

Step 2

Melt butter and coconut sugar in a large skillet over medium heat on the stove, stirring occasionally. Add the syrup or milk, salt, cinnamon, and vanilla extract and stir to combine. Cook for 30-60 seconds over medium heat until the sauce has slightly thickened and is bubbly. Add banana slices in a single layer across the skillet and cook for 2-3 minutes, or until bananas are cooked to your liking and caramel sauce has thickened. I’ve also placed my oven-safe skillet under the broiler for a minute or two to caramelize the bananas even more, but this is not necessary.

Step 3

Divide oatmeal into 2 bowls and top each with the bananas and syrup. Serve immediately.