Bring the milk, water, salt and oat flakes to the boil in a pan, simmer on a low heat for approx. 5 mins., stirring occasionally.
Cut the banana in half lengthwise. Place in a non-stick frying pan and fry on both sides with the honey.
Dry-roast the coconut flakes and pecan nuts. Serve the porridge in bowls, top with the banana, yoghurt, almond cream, coconut flakes and pecan nuts.