Step 1

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.

Step 2

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.

Step 3

When the porridge is at your desired consistency, serve topped with the banana slices and brown sugar syrup.