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)
• 1 cup milk*
• 1/4 cup maple syrup or honey (85 grams)
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch salt
• 1 ¾ cups rolled oats (I use large flake)
• 2 cups blueberries/fruit (1 for mix, 1 for on top)
• 1/4 cup walnuts, chopped or cocoa nibs

*if using frozen blueberries use 3/4 cup milk. If fresh use up to 1 cup depending on how wet or dry you want the oatmeal. You can also swap for cream for a richer oatmeal.

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, milk, 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 or cocoa nibs.
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.

ORANGE-CRANBERRY: swap blueberries for 180 grams cranberries (just over half 340g package). Cranberries will float to the top so add all at once. Add zest and orange juice of 1 navel orange. Use maple syrup instead of honey and add 1 extra tablespoon (100 grams in total). Add 1/4 cup extra oats because of orange juice. Sprinkle top with heaping tablespoon of coconut