Roughly chop walnuts and add to the skillet. Toast, stirring often, until fragrant, 2-3 minutes. Set aside to cool.
½ cup walnuts
Peel and slice the bananas into ¼-inch rounds.
Add salt and water to a large pot and bring to a boil over high heat. Once boiling, stir in oats, cinnamon, and half of the bananas; reduce heat to medium. Cover and let simmer for 3-5 minutes or until oats reach desired consistency and banana has softened.
⅛ tsp salt
3 ½ cup water
2 cup oats, quick cooking
2 tsp cinnamon
Return the skillet to medium heat and add oil and maple syrup.
2 tbsp virgin coconut oil
2 tbsp pure maple syrup
Place the remaining banana slices flat side down in the skillet. Cook until golden brown, 2-3 minutes and then flip and continue cooking for 1-2 more minutes.
To serve, divide oatmeal between bowls, top with walnuts and bananas, and drizzle with maple syrup. Enjoy!