Bring oats, coconut milk and water to a boil in a pot. Cut the vanilla bean lengthwise and scrape out the paste. Stir into the porridge along with the maple syrup. Cover the pot with a lid and keep aside. In the meantime heat the coconut oil in a pan and roast the pecan nuts for a minute. Garnish the porridge with pecan nuts and pomegranate seeds. Drizzle with maple syrup and enjoy!