If you can, soak the oats and cinnamon in half the almond milk the night before and keep in the refrigerator overnight. The oats will soften beautifully, enough to be eaten just as they are with the chopped dates, flaked almonds and
To cook the porridge, transfer the oat mixture to a saucepan with the remaining almond milk. Heat gently, stirring constantly for a few minutes until the porridge turns thick and creamy. Add a little water if it looks too thick.
Remove the cinnamon stick and divide the oats among four warmed bowls. Top with the dates, almonds and a drizzle of maple syrup.