In a saucepan heat the dark chocolate almond milk on medium/high heat until near boil.
Add the gluten free quick oats and stir.
Turn heat down to medium.
Add the peanut butter to the oats and stir well.
Cook on medium heat for 2 minutes.
Remove from heat and pour into 2 small bowls.
Top each bowl with sliced banana, hemp and chia seeds.
Add the peanut butter and continue stirring for a minute.