Salted Caramel Banana Oats

Pre heat the oven to 200c.

Put the jumbo oats into a baking dish along with the coconut sugar and cinnamon. Toss together, then bake in the oven for 20 minutes, or until golden.

In a large bowl mash the banana and stir in the yoghurt and set to one side – for a smoother texture, use a hand blender to blend the two together.

For the caramel, stir together the almond butter, coconut oil, maple syrup and salt in a small bowl until smooth.

To serve, layer the banana yoghurt, caramel and toasted oats between 5 small glasses. Top with more of the toasted oats, sliced banana and grated chocolate.