Method

1. Start by toasting the & coconut flakes in a small, dry, non stick pan over a medium heat until golden.

2. Preheat the grill to high and line with foil.

3. Place the strawberries on the lined grill and grill until golden.

4. Pop the mashed banana in the pan with the flakes, milk & flax.

5. Stir over a low heat until thickened.

6. Pour the porridge into a bowl, dollop on the yoghurt and plenty peanut butter, scatter over the grilled strawberries, toasted nuts and coconut.

7. ​Sprinkle over the chopped chocolate and serve!