Method

1. Add the milk to a non-stick saucepan, over high heat.

2. Add the quinoa and chia seeds, and stir well. Bring to a boil, reduce the heat, and simmer for 12mins.

3. Heat the coconut oil in a small, non-stick frying pan, over medium heat.

4. Add the chopped banana and cinnamon, and fry for 2-3mins, or until golden.

5. Evenly split the porridge between two bowls. Drizzle nut butter (we used almond), and cover evenly with banana and chopped nuts.