1. In small saucepan, simmer creamer over medium heat. Add tea bags, cover pot and let steep for 10 minutes.
2. Meanwhile, in medium saucepot, simmer cashew milk over medium heat. Add oats and lower heat to low, stirring for 10-15 minutes, until thick and nearly dry.
3. Add straned chai cream, salt, cardamom, and half of cinnamon. Stir.
4. Portion into bowls and top with sliced banana, cashews, toasted coconut, and more cinnamon if desired.
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