An easy to make, healthy oatmeal breakfast. Lot’s of fruit makes it sweet enough that you don’t need a lot of added sweetener (I used honey, you could swap with maple syrup).

Ingredients

• 2 ripe bananas
• 300 grams high protein plain yogurt (just under 1 ¼ cups)
• ½ cup 18% cream (or milk)
• 1 heaping tablespoon honey
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch salt
• 1 ¾ cups rolled oats (I use large flake)
• 2 cups blueberries/raspberries (I used a mix but mostly blueberries) + 1 cup blueberries for the top
• 1/4 cup walnuts, chopped

Directions

1. Preheat oven to 375°F.
2. I use an 8×10 Staub enameled casserole dish. If not enameled, consider greasing dish with butter.
3. Mash bananas well so no clumps.
4. In large bowl, add mashed banana, yogurt, cream, honey, egg and vanilla. Whisk until smooth.
5. Whisk in baking powder and salt.
6. Stir in rolled oats until well combined.
7. Gently stir in first 2 cups of blueberries + raspberries.
8. Pour into casserole dish.
9. Add last 1 cup blueberries on top.
10. Sprinkle top with chopped walnuts.
11. Bake for 35-40 minutes until set (toothpick does not come out too gooey but it does not have to be totally dry either).

Let cool for 10 minutes before serving. Tastes great with whipped cream.