Toast the crunch. In a small skillet, warm butter or coconut oil over medium heat.
Add oats and nuts with a pinch of salt. Stir for 2–3 minutes until toasty and fragrant. Set aside to cool slightly.
Warm the banana. Slice half the banana and add to the same skillet with a dash of cinnamon.
Cook 1–2 minutes, flipping once, until edges caramelize. Alternatively, microwave a few slices for 20–30 seconds to soften. Reserve the other half for topping.
Whip the cottage cheese. Blend cottage cheese with vanilla, remaining cinnamon, and a small pinch of salt until smooth and creamy.
A mini blender or immersion blender works best. If you like it rustic, skip blending and just stir well.
Sweeten to taste. Add maple syrup or honey to the cottage cheese, if needed. If your banana is very ripe, you may not need any sweetener.
Assemble the bowl. Spoon the whipped cottage cheese into a bowl.
Tuck in the warm banana slices. Sprinkle the toasted oat-nut mix over the top.
Finish with extras. Add the remaining fresh banana slices and any optional toppings. A drizzle of nut butter or a few cacao nibs take it over the top.
Serve right away. Enjoy while the banana and topping are still warm against the cool, creamy base.