Slice the banana in half. Mash one half of the banana with the cinnamon until it is a paste.
Add the banana, oats, plant milk and chia seeds (protein powder as well if you are using it!) into your overnight oats container. Stir and set this in the fridge to chill.
Let the oats chill for 15 minutes up to 24 hours, they will thicken as they go, so it's up to you how long you want to leave them!
To make the crumb topping, add the flaxmeal and almond butter together and mix until you get a crumbly, cookie-dough like texture.
When you are ready to eat, slice the second half of the banana. Set a skillet to medium high heat and add the coconut oil. Grill the bananas for two minutes on each side, or until they are slightly golden brown.
Top the oats with the crumble and bananas and serve!