In a bowl, combine the gluten free porridge oats, nut milk, chia or flax seeds, maple syrup, and ground cinnamon. Mix everything thoroughly to combine. Cover and refrigerate overnight to allow the oats to soak and soften.

If desired, gently heat the oatmeal for a few minutes in a microwave or on the stovetop. Adjust the amount of milk to achieve the desired porridge thickness.

Heat 1 teaspoon of coconut oil in a frying pan over medium heat. Place banana slices in the pan and fry for about 2 minutes until golden brown, then flip and cook the other side for another 2 minutes.

Pour 2 tablespoons of maple syrup into the pan with the bananas and allow it to bubble and reduce for a couple of minutes, thickening into a caramel sauce.

Spoon the oatmeal into serving bowls and top with caramelized bananas. Garnish with fresh raspberries, pomegranate seeds, a dollop of smooth nut butter, and a sprinkle of homemade granola.