Maple Cinnamon Protein Oatmeal with Caramelized Bananas

In a medium saucepan, combine 1 cup steel-cut oats with 2 cups water, 1 cup almond milk, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.

Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking. The oats should be tender but still have a slight chew.

While the oats cook, toast 1/3 cup walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant, stirring frequently to prevent burning. Set aside to cool.

In a small bowl, whisk 90g whey protein powder with 1/4 cup cold water until smooth, ensuring there are no lumps.

Peel 2 bananas and slice them into 1/2-inch thick rounds.

In a non-stick skillet, melt 2 tablespoons butter over medium heat until foaming subsides.

Add the banana slices to the skillet in a single layer and sprinkle with 1 tablespoon brown sugar.

Cook bananas for 2-3 minutes without moving them until they develop a golden-brown caramelized bottom.

Carefully flip each banana slice and cook for another 1-2 minutes until caramelized on both sides. Remove from heat.

Once the oats are cooked, remove from heat and stir in the protein powder mixture, 3 tablespoons maple syrup, 2 teaspoons cinnamon, and 1 teaspoon vanilla extract.

Fold in 2 tablespoons chia seeds and stir until well combined.

Divide the oatmeal between three bowls, top each with equal portions of caramelized bananas and toasted walnuts.

Serve immediately while hot.