In a medium saucepan, add the oats, hazelnut milk, peanut butter, and maple syrup. Stir well so that the peanut butter breaks down into the milk. Let the porridge thicken over a medium heat for 5-6 minutes, stirring often.
Meanwhile, put the blueberries into a saucepan and let stew over a medium heat. If you're using fresh blueberries, I'd recommend adding in a tablespoon of water to get the stewing process happening a little quicker.
Pour the porridge into two bowls and top with the blueberries sauce. Add some figs and some halved hazelnuts to make breakfast extra special. But you do you! Enjoy!