Chocolate porridge with caramalised banana and hazelnuts

Photo and recipe Liz Sinner - vegelizious

1. In a saucepan, cook the oats with chocolate milk over medium heat, stirring occasionally, until creamy (5–10 minutes). Depending on your desired consistency, you can add a little more chooclate milk.
2. Halve the banana lengthwise. Heat a pan with a little oil and fry the banana for 1–2 min per side until caramelised.
3. Divide the porridge into two bowls. Top with fried banana, chopped hazelnuts, cacao nibs, and a drizzle of hazelnut butter. Serve warm.