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PdfBegin by placing the chai tea bag in a small sauce pan (with the bag handle hanging out of course).
Pour in the oats and then roughly tear the dates with your fingers and throw them in too (or you can chop them but it's just more washing up!).
Pour in the milk and place on a medium heat until it begins to bubble slightly.
Lower the heat and cook slowly, stirring ever so often whilst you prepare the bananas.
Peel and slice the banana into relatively thick slices (if they're too thin, they will just fall apart on the pan).
Melt the butter in a pan and begin to fry the bananas on a medium heat for a few minutes on each side until golden and caramelised (try not to flip them more than once as they will become very flimsy!).
Once your porridge has thickened and is beautifully creamy (about 7-8 minutes) remove from the heat. At this point, sometimes add a little bit more milk and stir it through as it makes it extra creamy!
Pour the porridge into your bowl of choice and carefully place the caramelised bananas on top.
Finish with a generous dollop of yogurt, a drizzle of maple syrup and of course a dusting of cinnamon.