Preheat oven to 375 degrees. Place almond milk and water in pan on to boil. Mash the banana , remaining maple syrup salt and give it a good stir.
In cast iron skillet over medium heat toast the steele cut oats stirring constantly for about two minutes. Add cinnamon and cardamon and continue to toast for 1-2 minutes.
Pour almond milk and water mix over hot oats. Add bananas and remaining maple syrup and salt. Place skillet in oven and bake for 20 minutes, or until oats have absorbed most of the liquid.
Cut second banana and arrange over the top of the oatmeal. Place back in oven and bake for another 10-15 minutes.Remove from oven and let cool 5 minutes then garnish with pecans and toasted coconut . Serve with maple syrup. Cover and refrigerate any left overs for up to 3 days .
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|Serving Size: 1 Serving (848g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 506 (60%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 9.8mg||3 %|
|Sodium 78.1mg||3 %|
|Potassium 1421.1mg||37 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 68.6g|
|Protein 13.3g||19 %|
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Calories per serving: 837
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