Place the coconut water and oats in a non-stick saucepan bring to boil, stirring often. Simmer for 3 minutes, occasionally stirring. Leave to sit for 1 minute off the heat.
Toast your coconut chips in a dry frying pan.
Serve with toasted coconut chips, sliced banana, cinnamon and touch of agave syrup, if required.
(Recipe: Lisa Roukin, Image: David Munns)