Put the oats in a bowl, pour in the chocolate coconut milk, stir and leave in the fridge overnight.
The next day, divide the soaked oats into three bowls, add a sliced banana to each, garnish with dried coconut, raspberries and add honey.
Sauté the finely chopped onion on Ghee butter in a big pot. Add crushed garlic, oats and sauté for a while. Add spinach, milk and cook briefly. Mix the soup with an immersion mixer. Add cream, season with salt and pepper and garnish on a plate with grated Parmesan cheese and croutons.