Heat the almonds in a saucepan over a medium heat for 2-3 mins until smelling toasted, shaking the pan frequently. Remove from the pan to a plate.

Put the Quaker Rolled Oats, milk, sultanas and cinnamon, if using, into the saucepan with a pinch of salt. Cook over a medium heat for 5-6 mins until smooth and thick, stirring frequently. Add a splash more water if you prefer a thinner porridge.

Divide the porridge between four warmed bowls, and add the banana slices. Drizzle over the almond butter in a swirl, then top with the toasted almonds.