Mix the hazelnuts with the flaked almonds and maple syrup in a small frying pan, caramelize over a medium heat until golden brown. Remove from the hob, mix in the cocoa nibs. Leave to cool and become crunchy.
Boil the water and salt in a medium-sized pan. Add the oat flakes, return to the boil. Add the oat milk, gingerbread spices and vanilla, stir well, simmer over a medium heat for 5-7 mins., stirring occasionally. Stir the porridge again thoroughly before serving, stir in a little more oat milk and maple syrup to taste.
Serve the porridge in a bowl, scatter over the crunchy topping and sliced banana. Drizzle a little maple syrup and oat milk over the top, serve immediately.