1. See notes for microwave version. But best texture comes from stove top.
2. First, blend or mash your banana so it’s almost pureed.
3. Next, mix your cream and almond milk. Place on stove top in small pan and bring to a soft boil. Don’t actually boil, just close to it . Add in your oats or quick oats and pinch of salt. Stir in your whole egg (or egg whites if you want lighter version).
4. Add 1 tsp vanilla extract and banana mixture.
5. Cover and let it sit on low or off for 5 to 10 minutes. If you have regular oats, then you will need to cook according to package. Usually around 20 minutes. The egg should create a thicker texture, with the egg (or egg white) portion cooking within the oats. You can see it getting thicker. Stir a few times while cooking.
6. Once oats are cooked, spoon into bowls.

Make the “custard” topping

1. In a small bowl, mix 1/2 cup of coconut or non-dairy yogurt, 1-2 tbsp of vanilla protein powder, and any sweetener you desire. Add in butter extract and a spoonful of honey to make it taste more like custard. Mix together until thickened.
2. Place chocolate in a microwave-safe dish and cook for 30 second intervals until melted.
3. Spoon yogurt mix on top of each bowl. Drizzle your dark chocolate sauce on top.
4. Sprinkle with extra cacao nibs or maple syrup/honey if desired.