Mash the ripe bananas in a large mixing bowl until smooth.
Stir in the almond butter until fully combined with the mashed bananas.
Pour in the almond milk and add the vanilla extract. Stir until well incorporated.
Add the maple syrup or honey if desired, adjusting for sweetness.
Add the gluten-free rolled oats, protein powder, ground cinnamon, and sea salt. Mix until evenly coated.
Divide the mixture into storage containers or leave in the mixing bowl, cover, and refrigerate overnight.
In the morning, stir the oatmeal and add more almond milk if needed. Top with almond butter, hemp seeds, and fresh fruit before serving.
