Mash the bananas with a fork in a medium-sized bowl.
To the bananas, add the coconut flakes, pecans, walnuts, cinnamon, sea salt, and 1½ cups of almond milk and stir to combine.
Pour the mixture into a small saucepan stirring continuously over low heat until warmed through, about five minutes. Slowly add in the remaining almond milk, up to ½ cup, until your desired consistency is achieved.
Top porridge with berries and serve hot. Leftovers can be refrigerated for up to five days.