Brew the coffee then refrigerate it until cold.

In a medium saucepan, bring water to a boil.

Stir in the rolled oats and a pinch of salt. Reduce heat to medium-low and simmer for 5 - 7 minutes, stirring occasionally, until oats are tender and most of the liquid is absorbed.

Stir in the brown sugar and maple syrup until well combined. Cook for an additional 1 - 2 minutes, or until the oatmeal reaches your desired consistency.

For the Iced Salted Honey Latte: In a small saucepan, heat the milk and honey over low heat until the honey is dissolved. Remove from heat and add to the coffee.

Pour over ice. Sprinkle with sea salt.

Top each bowl of oatmeal with banana slices and serve with latte.