Ingredients

• 60 g rolled oats — uncooked
• 120 g egg whites — liquid or from separated eggs
• 120 g plain greek yogurt 2 percent — chilled
• 250 ml milk or fortified soy milk — unsweetened
• 80 g banana — thinly sliced
• 10 g ground flaxseed — ready to use
• 10 g honey or maple syrup — liquid optional

Instructions

1. In a small saucepan, combine the rolled oats and milk, then place over medium-low heat and stir gently until the mixture begins to simmer, about 3–4 minutes.
2. Reduce the heat to low and slowly pour in the egg whites while whisking continuously so they blend smoothly into the oats without forming lumps; cook for another 3–4 minutes until thick and creamy.
3. Remove the pan from the heat and stir in the ground flaxseed and half of the sliced banana, allowing the banana to soften slightly in the warm mixture.
4. Divide the warm oat and egg white mixture between two small bowls, then top each with Greek yogurt and the remaining banana slices.
5. Drizzle a small amount of honey or maple syrup over each bowl if you want extra sweetness and energy, and serve warm.