For the porridge:
· 50g oats
· 225ml almond milk
· 1 tbsp Biona Organic Coconut Blossom Nectar
For the topping:
· Frozen raspberries
· Sliced banana
· 1 tsp cinnamon powder
· 1 heaped tbsp Biona Organic Almond Butter
· Drizzle of Biona Organic Coconut Blossom Nectar
· Cook the oats with the almond milk and a tablespoon of coconut nectar and bring them to preferred thickness. Take off the heat, and stir blueberries through.
· Transfer to a bowl and top with banana, frozen raspberries, cinnamon powder, coconut nectar and almond butter.