Porridge
• 200 ml rolled oats
• 200 ml water
• 200 ml milk A pinch of Nicolas Vahé Sea salt

Toppings
• 2 bananas, not overly ripe
• 1 tbsp butter
• 2 tbsp soft brown sugar
• 2 tbsp Nicolas Vahé Hazelnut Syrup
• 4 tbsp hazelnuts
• 2 tbsp jam or curd, such as Nicolas Vahé Mango Passion or Coconut Passion

Start by toasting the hazelnuts in a dry frying pan or in the oven at 200°C until golden and the skins begin to loosen. Allow them to cool slightly, then rub off the skins and roughly chop the nuts.

Place the oats, water, and milk in a saucepan and bring slowly to a boil. Reduce the heat and simmer for 3–4 minutes, stirring regularly.

Season the porridge with a pinch of salt to taste.

Slice the bananas into thick rounds. In a frying pan, melt the butter together with the brown sugar. Add the Nicolas Vahé Hazelnut Syrup and allow the mixture to cook briefly until slightly reduced.

Add the banana slices and half of the chopped hazelnuts. Cook gently until the bananas have absorbed the caramel and are beautifully glazed.

Spoon the porridge into two bowls and top with the caramelised bananas. If any caramel syrup remains in the pan, drizzle it over the porridge.

Finish with the remaining toasted hazelnuts and, if desired, a spoonful of jam or curd.

Serve immediately.