Place the rolled oats, vanilla, and 3 cups of water in a small pot over high heat. Bring to a boil then reduce the heat to low, cover, and simmer for 10 minutes. Add the almond butter to the pot and whisk briskly for 1 minute. Continue to cook for 3-4 more minutes, or until the oats are soft.
1 cup rolled oats, 1 teaspoon vanilla, ¼ cup almond butter
Meanwhile, heat the coconut oil in a small frying pan over medium-high heat. Slice the bananas and sprinkle the coconut or brown sugar over both sides. Add them to the pan in a single layer and fry until they are golden brown and caramelized, about 1-2 minutes. Flip the bananas over and let them caramelize on the other side, about 1-2 minutes more.
1 teaspoon coconut oil, 2 bananas, 2 teaspoons coconut sugar or brown sugar
Place the oatmeal into your blender and blend on high until smooth. Pour the whipped almond butter oatmeal into 2 bowls and top with the caramelized bananas, toasted almonds and any or all of the optional toppings.