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Put the oats, cocoa and vanilla in a large bowl and pour over 800ml – 1 litre cold water (depending how thick you like your porridge). Cover the bowl and leave to soak overnight.
The next morning, tip the contents into a saucepan with the chopped banana. Cook over a medium heat for 15 mins, stirring frequently, until the oats are cooked.
Put half of the mixture in the fridge for the next day. Spoon the rest into two bowls, swirl in 1 pot yogurt and slice over a banana (save the other pot and banana for the next morning). Warm through with a splash of milk to reheat.