Ingredients

• 200 g plain low fat greek yogurt — room temperature if possible
• 100 g egg — lightly beaten (about 2 medium eggs)
• 80 g banana — very ripe, well mashed
• 40 g almond butter — smooth
• 80 ml milk (dairy or fortified soy) — room temperature if possible
• 20 g rolled oats — finely ground or quick oats
• 1 g ground cinnamon optional

Instructions

1. In a medium bowl, whisk the eggs, mashed banana, almond butter, milk, and cinnamon (if using) until completely smooth with no visible streaks.
2. Add the Greek yogurt and finely ground or quick oats to the bowl and whisk again until the mixture is uniform and slightly thick.
3. Pour the mixture into a small non-stick saucepan and place over very low to low heat, stirring slowly and continuously with a silicone spatula or whisk to prevent curdling.
4. Cook for 7–10 minutes, stirring, until the custard gently thickens and lightly coats the back of a spoon; it should steam but not reach a strong simmer or boil.
5. Remove from heat, let sit for 2–3 minutes to cool slightly, then divide into two small bowls.
6. Serve warm or at room temperature; if the texture thickens too much as it cools, stir in a splash of extra milk to loosen before eating.