1. Add the milk oats, cinnamon and vanilla into a medium saucepan over a medium heat. Stir the porridge constantly whilst bringing it to a boil. Reduce the heat and simmer for a few minutes until the porridge has reached your desired consistency.
2. Remove from the heat before stirring through the peanut butter.
3. Scoop porridge into bowls and top with sliced bananas, chopped nuts and a drizzle of caramel sauce.

Carmel Sauce

1. Add the cashews to a high-powered blender or food processor. Blend on low for 10-20 minutes until smooth and creamy, scraping down the sides as necessary.
2. Add the coconut nectar, oil and salt, then blend again for 5 minutes or until well corporated.
3. Use to drizzle over your porridge or store in the fridge to use later!