To make the porridge, add the oats, quinoa, hemp seeds, milk, water and 1 teaspoon of lemon zest to a large saucepan. Bring to a boil and then reduce to a simmer until soft and tender, stirring throughout to prevent sticking.
While the porrdige is cooking, add the strawberries, remaining lemon zest, maple syrup and water to a small saucepan. Stir to coat evenly and then bring to a gentle simmer on a low-medium heat. Stir the strawberries occassionally and once soft, turn off the heat.
To serve, add a serve of porridge to a bowl and top with a few spoonfuls of strawberries, coconut yoghurt and flaked almonds.
Store in glass jars or a glass container in individual portions when making ahead. Nutrition facts are an estimate only.