Joy to the Food

Make the oats
0 Combine [wprm-ingredient text="2 cups oat milk" uid="1"] with a pinch of salt in a pot. Bring to a boil. Stir in the [wprm-ingredient text="1.5 cup quick cook oats" uid="0"] and reduce to medium heat; cook for 3-5 minutes. Remove from heat, stir in the [wprm-ingredient text="1/4 c egg whites" uid="12"], and [wprm-ingredient text="6 tbsp hemp seeds" uid="13"], cover, and let stand for 2-3 minutes.If using rolled oats or other kind, follow the package instructions for making the oats. If you want to make this in the microwave, check out the notes section below.
Make the caramelized bananas (can use any topping you like)
1 Add [wprm-ingredient text="1/2 tbsp oil" uid="4"] to a sauce pan or skillet over medium heat. Once melted, add in the [wprm-ingredient text="1/4 cup chopped hazelnuts" uid="3"], [wprm-ingredient text="1/2 tsp cinnamon" uid="6"], [wprm-ingredient text="1/4 tsp salt" uid="7"], [wprm-ingredient text="1/2 tsp vanilla" uid="8"], and [wprm-ingredient text="4 tbsp maple syrup" uid="5"]. Give this a stir and let it cook for 1-2 minutes.
2 Add in the sliced [wprm-ingredient text="1/2 banana" uid="2"], ensuring that they are all in one layer and laying on the flat side. Let this cook for 3-5 minutes until the sauce is sticky and bubbling and the bananas have softened. Do not try to move the bananas yet!
5 Gently flip the bananas, making sure they are mostly golden brown. Let them cook another 1-2 minutes.
6 Plate up the oatmeal in bowls and top with caramelized bananas. Top with optional [wprm-ingredient text="Cashew butter" uid="9"] and [wprm-ingredient text="Yogurt or coconut whip" uid="11"].