In a medium pot, combine the milk, Truvia, nutmeg, cinnamon, and cloves. Heat on medium-high until it reaches a soft boil.

Add in the oats and the mashed banana, and stir well. Turn heat down to low, and cook, stirring often, until all of the liquid has been absorbed and oats are creamy. Stir in the vanilla.

In a small nonstick pan, heat the coconut oil and the other tablespoon of Truvia on medium heat. Add in the sliced bananas, pecans, and cinnamon, and cook undisturbed for 2-3 minutes. Then, gently stir and allow the mixture to cook for 4-5 more minutes. Bananas will be very soft and a caramel sauce should form.

Split oatmeal evenly between two bowls, and top with the caramelized banana and pecan mixture. Serve immediately!