Multigrain porridge with cocoa and banana

1. Place the multigrain and soy flakes together with milk, 100 ml water and cocoa powder into a small saucepan, bring to a boil, then simmer over medium heat for 2–3 mins, stirring continuously, until a creamy porridge forms. Divide the porridge among 4 bowls.
2. Peel the bananas and dice into small pieces. Toast the hazelnuts, if desired, in a non-stick pan without oil over medium heat, stirring constantly until fragrant, then coarsely chop. 
3. Add the diced bananas onto the porridge, sprinkle the hazelnuts over the top and start spooning.

Enjoy your meal!