• Add the oats, lemon zest, coconut sugar, coconut milk, plant based milk and dark chocolate to a non-stick saucepan. Cook over a medium heat, stirring frequently, for around 5 minutes, or until the oatmeal reaches your desired consistency.
• Meanwhile, caramelise the banana. Heat the coconut sugar in a non-stick frying pan over a low heat with ½ teaspoon water. Add the banana slices and fry for 2-3 minutes on each side.
• Serve the oatmeal with the caramelised banana on top and other toppings of your choice.

Overnight oats option

• Stir together the oats, lemon zest, coconut sugar, coconut milk, plant based milk and a tablespoon cacao powder. Transfer to a jar or airtight container and leave in the fridge for at least 30 minutes, ideally overnight.