1. Working in batches, add about 2 cups at a time of the chopped celeriac to a food processor, and pulse until it reaches a rice consistency. You should end up with about 6 cups. 

2. In a medium pot, add the riced celeriac and cover with water. Bring to a boil over medium high heat, then cover and reduce to a simmer. Cook the celeriac until soft, about 45-50 minutes. 

3. Once the celeriac is cooked through, drain and return to the sauce pan along with the coconut milk, bananas, honey and cinnamon. Bring to a simmer until the bananas are soft, and can easily be mashed. 

4. Add the coconut flour and collagen, and stir, breaking up the bananas, until all the ingredients are well combined. Simmer for 2-3 more minutes, allowing the coconut flour to absorb, and thicken the N’oatmeal. 

5. Remove from the heat, and serve with sliced banana, coconut flakes, and a drizzle of honey!