Place the oats, almond milk and 1 teaspoon of the agave nectar in a medium sized microwave bowl and on a high heat microwave for 2 minutes.

On a medium heat in a frying pan gently melt the coconut oil and add the sliced bananas.

In a small pan add in the raspberries, 1 teaspoon of agave nectar and the water and heat over a medium heat, stirring occasionally so the raspberries break down.

When the microwave is finished take out your oats give them a stir and give them another 2 minutes on high.

Turn your banana slices over to gently fry the other sides of them.

Stir your raspberries again and bring them to a gentle boil.

Divide your oats between two bowls, divide the banana slices between the 2 dishes and equally spoon the raspberry compote between the dishes.

Drizzle a further 1 teaspoon of agave nectar on each bowl and serve immediately.