The night before, combine all of the oat ingredients in a large jar. Mix or shake until the ingredients are evenly distributed. Set aside in the fridge overnight.
The next day, mix the oats with a spoon to make sure all of the ingredients are well-combined.
Divide the oats in your bowls.
Slice the banana(s) lengthways. Spinkle coconut sugar over cut surface of banana and cook on a fry pan or under a grill until golden brown.
For the caramel, combine the medjool dates, milk, tahini and salt in a small bowl. Use a whizz stick to blend until completely smooth.
Arrange grilled banana and caramel on oats in your Coconut Bowls. Sprinkle cacao nibs on the oats and decorate your bowls as desired. Enjoy!