Cut the bananas lengthwise in half, place them along with the pecan nuts onto a baking tray and roast for 10-15 minutes.
Combine the oats, coconut milk, filtered water, almond butter and cinnamon in a small pot and let simmer on low heat for about 5-10 minutes. Stir occasionally.
Fill the porridge into bowls and garnish with the roasted bananas and pecans.