In a medium saucepot over medium-high heat, add the non-dairy milk, oats, banana, almond butter, syrup, cinnamon, and salt. Stir to combine.
Bring everything to a rolling simmer. Turn the heat down to medium-low and continue to cook, stirring occasionally, for approximately 10 minutes. The porridge is finished when the liquid is absorbed, the oats are tender, and the consistency is creamy and a little thick.
Top with sliced bananas, cacao nibs, and a dollop of coconut milk yogurt. Enjoy while warm.