In a saucepan, combine 1 cup of rolled oats with 2 cups of water or milk. Bring to a gentle boil over medium heat, stirring occasionally. Cook according to package instructions for about 5 minutes, or until the oats are creamy and tender. Remove from heat and set aside.

In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add sliced ripe bananas to the skillet. Sprinkle 1 tablespoon of brown sugar over the bananas and cook for about 5-7 minutes, flipping halfway through to caramelize them.

Once the oats are cooked, stir in your desired amount of fig preserves until well incorporated and warmed.

Divide the creamy oatmeal into serving bowls. Top each bowl with the caramelized bananas and any glaze from the skillet. Optionally, sprinkle some shredded coconut on top.