1 cup unsweetened or vanilla almond milk (any milk works fine here)
For the caramelized banana:
1/2 medium ripe banana, sliced
1 tsp ghee*
Preheat the oven to 350 degrees F. Prepare one ramekin or a small baking pan by spraying with coconut oil spray or lightly greasing with coconut oil.
In a large bowl, combine the oats, cinnamon, pumpkin pie spice, ginger and baking powder. Stir to combine.
Add the almond milk, pumpkin puree, maple syrup and vanilla to the bowl with the oats and mix everything together until well combined.
Pour the mixture into the ramekin and place in the oven.
Bake for 30 minutes – the top should be golden brown and the oatmeal should be set.
While the oatmeal is baking make the caramelized bananas by adding the ghee to a small frying pan and heating over medium heat. Add the banana slices and sprinkle with cinnamon. Fry the banana in the ghee for about 3 minutes, then flip until the other side is cooked (about 2 minutes). If you’re vegan use coconut oil instead of ghee.
Remove the oatmeal from the oven and top with the caramelized banana. I also like to drizzle some nut butter on top.
*If you’re vegan use coconut oil in place of the ghee