Add oats, coconut milk, Almond milk, cinnamon, nutmeg, ginger, allspice, cardamom, cloves, black pepper, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally.
Once done, oats should thicken and become swollen + fluffy and creamy with half the the liquid still remaining. Stir in the condensed milk, brown sugar, and mashed banana and let it simmer for an additional 2-3 minutes before removing it from heat.
To serve, portion oatmeal into serving bowl(s) and top with sliced bananas, your fave nuts, chia seeds, and/or granola, if desired.
Bon Appetit!
Notes
STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
OVERNIGHT OPTION: Simply add all oatmeal ingredients (substituting the brown sugar with maple syrup) to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, top overnight oats with toppings and enjoy.
TOASTED NUTS: Add chopped walnuts/pecans/almonds, etc. to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk instead of full-fat coconut cream/milk. Any one of the following works: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.