Add the oats, maca powder, protein powder, soy/coconut yoghurt, Himalayan salt, lemon juice, agave nectar and plant milk into a sauce pan. Bring to a simmer on a low-medium heat.
Stir for 5-7 minutes, gradually adding at least 1 cup of water throughout the cooking process.
To make the caramelised fruit, place the banana coins and oranges on a non-stick frying pan and drizzle evenly with the agave nectar. Cook for around 2 minutes on each side on a high heat, until the banana coins are golden brown.
Serve immediately with the rest of the toppings, or leave in the fridge overnight.