1: For the porridge base, preheat the oven to 200°C/ Fan 180°C/Gas 6 and line a baking tray with baking parchment. Spread the oats out on the tray and toast on the top shelf of the oven for 10 minutes or until golden brown. Transfer the oats to a large non-stick saucepan, add the water and milk and simmer gently for 4–5 minutes, stirring occasionally, as it thickens.
For the raspberry and nut topping:
1: Mix half of the raspberries and coconut sugar into the porridge base and divide between two bowls.
2: Top with the remaining raspberries, sugar and the pistachios.
Or for the spiced pear topping:
1: Melt the butter in a small saucepan over a medium heat.
2: Add the sugar, spice, pears and water. Stir, then cook for 4–5 minutes.
3: Add the dates and cook for a further 2 minutes. Ladle the porridge into two bowls and spoon the pear mix on top.
4: Sprinkle with the toasted almonds to serve.
Or for the bacon and egg topping:
1: Cook the lardons in the olive oil in a small non-stick frying pan over a medium-high heat until well browned and super crispy, about 10–12 minutes.
2: Tip the lardons into a small bowl and add the maple syrup. Return the pan to the heat, adding a little more oil if needed.
3: Crack the eggs into the pan and cook sunny side up for 2–3 minutes, until the whites are set and the yolks are still runny.
4: Add a little salt to the porridge base and ladle into two bowls. Top each portion with a fried egg and the lardons. Add a little barbecue sauce too, if you fancy it.