• 20g jumbo porridge oats
• 125ml almond or hazelnut milk
• 125ml cashew milk
• 1 medium ripe banana
• dash of vanilla extract

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Peel the banana and roughly chop, keeping a little piece back for serving.  Place the chopped banana 15g of the porridge oats, vanilla extract, almond and cashew milk in a blender and blend until smooth.

Pour into a tall glass, sprinkle on the remaining oats and top with the reserved banana - serve straight away.

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