In a large mixing bowl, mash ripe bananas with a fork until creamy with a few small chunks for delightful texture.

Add gluten-free rolled oats and almond milk to the bananas. Stir vigorously until smooth, then cover and let it rest for 5 minutes.

Warm a dry skillet over medium heat and toast whole raw almonds, stirring constantly for about 3–4 minutes until golden brown.

Sprinkle chia seeds and dollop almond butter onto the base. Stir gently until thick and creamy.

Spoon the banana-oat-chia mixture into serving bowls.

Top each bowl with fresh berries, shredded coconut flakes, and a drizzle of honey or maple syrup.