Ingredients

• 60 g rolled oats — uncooked
• 40 g whey protein powder, vanilla — dry
• 80 g banana — thinly sliced
• 120 g greek yogurt, plain — room temperature
• 250 ml milk, semi-skimmed — cold
• 10 g chia seeds — whole optional
• 1 g ground cinnamon — ground optional

Instructions

1. In a small non-stick skillet or saucepan, add the rolled oats and milk, stirring to combine before turning on the heat.
2. Place the skillet over low-medium heat and cook for 4–5 minutes, stirring frequently, until the oats start to thicken and soften.
3. Stir in the sliced banana and ground cinnamon (if using), then cook for another 2–3 minutes on low heat until the banana softens and the mixture is creamy.
4. Remove the skillet from the heat and let it cool for 1–2 minutes so it is warm, not hot, which is gentler on a GLP-1–sensitive stomach.
5. In a small bowl, whisk the whey protein powder with 2–3 tablespoons of the warm oat mixture or a splash of milk until smooth, then gently stir this slurry into the skillet until fully combined.
6. Fold in the Greek yogurt and chia seeds (if using) until the texture is creamy and uniform, then divide into two small bowls and serve warm.