50g rolled oats

150ml coconut milk

150ml unsweetened almond milk (or normal milk)

½ tbsp margarine (or butter)

1 banana, sliced

2tbsp brown sugar

1tbsp agave nectar (or honey)

½tsp ground cinnamon

Combine the oats in a saucepan with the coconut milk and almond milk, and heat gently, stirring regularly, for 5 minutes or so, until the oats are cooked. You can adjust the consistency of the porridge by either adding a dash more milk to make it thinner, or simmering for an extra minute or so to thicken it up.
While the oats are cooking, melt the margarine in a frying pan and add the bananas, brown sugar, agave nectar and cinnamon. Cook over a medium heat for a few minutes (you want the sugar syrup to be gently bubbling), gently turning the banana slices over halfway through.
When the porridge is at your desired consistency, serve topped with the banana slices and brown sugar syrup.