Puree the almond milk in a blending cup along with all the other ingredients up to and including the almond butter, mix in the oats, cover and chill for at least 2 hrs. or overnight.
Mix the coconut oil with the cocoa until smooth, stir in the maple syrup and almond milk. Serve the porridge in 2 bowls, drizzle the sauce over the top.
Top the porridge with granola and almond milk.