Step 1

Combine the amaranth, coconut milk, water, 1 tablespoon of honey, and cinnamon stick in a 2 qt saucepan. Stir to combine and bring to a boil over medium heat. Whisk in the turmeric. Turn the heat to low, cover with a lid, and cook for 15 minutes.

Step 2

Stir in the oats and cook, uncovered, for about 6-8 more minutes, or until thickened and creamy.

Step 3

Meanwhile, heat a nonstick skillet over medium-high heat. Add the coconut oil. Once hot, add the banana slices in one layer. Cook for a minute or so. Drizzle in the remaining 1 tablespoon of honey. Turn the heat to medium and cook for another couple of minutes until deeply caramelized. Flip the bananas, turn off the heat, and season with a pinch of salt.

Step 4

Pour the oats into two bowls. Top with the caramelized bananas, chopped pistachios, coconut flakes, and another drizzle of honey. Garnish with rose petals (optional).