Step 1

Add the steel cut oats to a medium saucepan and bring to medium heat. Toast the oats, stirring often until lightly toasted and they create a nutty aroma, about 5 minutes. Then pour in the almond milk, maple syrup, and a pinch of salt. Stir to combine.

Step 2

Increase the heat to bring the oatmeal to a boil, then reduce the heat to medium-low so that the oatmeal is simmering. Cook the oatmeal, stirring often, until the oatmeal is soft, thickened and pleasantly chewy, about 25-30 mins. (Optional to add splashes more almond milk while cooking to thin for desired consistency).

Step 3

While the oatmeal is cooking, add the coconut oil to a medium skillet and bring to medium heat. Sprinkle the pan with coconut sugar and cinnamon. Add the halved bananas (4 slices) to the skillet and fry until golden browned and caramelized, about 1-2 minutes. Flip each slice, and cook the other side until golden brown and caramelized as well. Remove from heat.

Step 4

Divide the oatmeal between two bowls and top with the fried bananas. Drizzle with almond butter and sprinkle with chopped almonds. Optional to add more maple syrup if desired to taste.