1 ripe banana, cut in half

¾ cup almond milk

¼ cup water

pinch salt

1 tablespoon coconut sugar

¼ teaspoon ground cinnamon

¼ cup quick-cooking oats

¼ cup quinoa flakes

½ teaspoon vanilla extract

2 tablespoons toasted walnut pieces

1 tablespoon toasted pumpkin seeds

1 tablespoon flax seeds

1. Place half the banana in a medium saucepan and use a wooden spoon to roughly mash it.

2. Add the almond milk, water, pinch of salt, coconut sugar, and ground cinnamon to the pan and bring to a simmer over medium heat.

3. When the mixture reaches temperature, stir in the oats and quinoa flakes and cook for 1-2 minutes (cook longer if you like a thicker oatmeal), stirring often.

4. Stir in the vanilla extract and transfer to a bowl.

5. Slice the remaining banana half and arrange on top of the oatmeal.

6. Garnish with toasted nuts and seeds.

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