Preheat oven to 350 degrees F.
While oven is preheating, combine the coconut oil, almond, butter and honey in a medium bowl. Add in the oats, a generous pinch of salt, and stir well.
Pour into a pan lined with parchment paper and bake for about 20 minutes until golden. Stir halfway through.
Blend the coconut milk, bananas, peaches, and turmeric until you achieve a smooth, ice-cream like consistency.
Pour into 2 jars or bowls, topping with slices of fresh peaches, granola, and coconut flakes. Sprinkle the top with bee pollen.
Note: If you don’t have a high speed blender or food processor, adding a bit more coconut milk will help, as well as letting your frozen bananas and peaches slightly soften for about 5 minutes before blending.