Place the porridge oats in a bowl, cover with cold water and leave to soak overnight.
Approx. 12 hours later, pour the porridge into a sieve and drain well. Mash half of the banana in a bowl and mix together with the porridge, yoghurt, raspberries and honey and divide evenly between 2 glasses or bowls.
Cut the remaining banana into slices. Garnish the overnight oats with the banana slices and chopped hazelnuts.
TIPP: For an even nuttier flavour, roast the chopped hazelnuts in a pan without fat.
