Add the oats, 120 ml of the almond milk, sugar, cinnamon, and salt into a pot and stir well. Cook on low heat for about 7 minutes, stirring frequently. Add the remaining 30 ml of almond milk halfway through cooking.
Meanwhile, melt the coconut oil in a frying pan over medium heat. Add the brown sugar and stir well to combine.
Slice a banana in half lengthwise. Spread out the caramel over the surface of the pan, add the sliced banana and cook for 3-4 minutes until golden brown. If you wish, you can flip the banana to caramelise both sides.
Once the oatmeal is creamy and bubbling, remove from the heat and decant into your favourite bowl. Top with the caramelised bananas. I also added chopped hazelnuts and homemade chia jam (see notes)