Bring water and almond milk to a gentle boil over medium heat.

Add the salt and oats to the pot; stir to combine. Turn the heat down to medium-low and allow the oats to cook until tender, about 25-30 minutes.

Once the mixture has thickened and the oats are tender, take the pot off the heat and stir in the mashed banana, vanilla bean paste, vanilla extract, maple syrup, cinnamon, and nutmeg. Serve immediately topped with toasted pecans, banana slices, toasted coconut flakes, and a drizzle of maple syrup (optional).

If you're making the oatmeal in advance for an easy take-and-go breakfast option, divide 1-cup servings into separate airtight containers and store in the refrigerator for up to 7 days. Top with the recommend toppings the morning you're going to serve.