In a medium skillet over medium-low heat, melt a small amount of butter or oil and add thinly sliced ripe bananas. Cook them for about 3–4 minutes until they turn golden brown, flipping them gently. Remove from heat and set aside.

In a mixing bowl, combine rolled oats and your choice of milk. Add brown sugar, vanilla extract, cinnamon, and a pinch of sea salt. Mix thoroughly for about 1–2 minutes until evenly distributed.

Gently fold in the warm caramelized bananas along with any syrup from the skillet. Allow the mixture to rest for about 5 minutes.

Transfer the mixture into an airtight container or jar, seal tightly, and refrigerate overnight, or for at least 4 hours.

In the morning, stir the oats and add a splash of milk if needed. Top with extra caramelized bananas or nuts before serving.