Method

In a bowl, mash the banana until smooth. Add the oats, cinnamon, and salt, stirring until well combined.

Heat the olive oil in a non-stick frying pan over medium heat. Add the oat mixture and cook for 8–10 minutes, using a spatula to break it up and turn occasionally, until golden and crisp in places.

While the oats are cooking, place the frozen berries in a microwave-safe bowl and heat for 2–3 minutes until softened and juicy. Lightly mash with a fork.

To serve, spoon the blueberry yog into a bowl. Top with the scrambled oats, warm berries, a drizzle of peanut butter, and a sprinkle of chocolate chunks.

Tip: Best enjoyed warm, but also delicious chilled as a high-protein snack or breakfast.