½ cup (80 g) whole grain crushed oatmeal
1 cup (250 ml) water
½ cup (125 ml) almond milk
1 tablespoon coconut oil
1 tablespoon maple syrup
1 tablespoon brown sugar
1 tablespoon ZOE oat concentrate
piece of dark chocolate
Pour chopped whole grain oats into a small saucepan, add water and milk, salt. Heat over medium heat, stirring occasionally, until boiling. Reduce heat and simmer, stirring constantly, until the oats have absorbed most of the liquid. Empty the pot, cover and let the oats swell for another 5 minutes.
Caramelize the bananas until the oatmeal is puffy. Cut the banana in half or cut into slices. Melt a tablespoon of coconut oil in a pan and add the banana pieces. Drizzle with maple syrup; sprinkle with brown sugar. Bake over medium heat on both sides until beautifully caramelized.
Place the oatmeal in a bowl. Arrange caramelized bananas on top of porridge, drizzle with maple syrup and ZOE concentrate. Sprinkle with a handful of chopped dark chocolate, your favorite berries, garnish with a sprig of fresh mint.