Ingredients

• 60 g rolled oats — plain
• 450 ml water — room temperature or cool
• 120 g egg — well beaten in a bowl
• 120 g low fat plain greek yogurt — room temperature if possible
• 60 g banana — very thinly sliced or mashed
• 6 g fresh ginger — very finely grated
• 10 g honey — liquid optional
• 1 g salt — fine optional

Instructions

1. In a small saucepan, combine the rolled oats, water, and a tiny pinch of salt if using, then let the oats sit in the water for 3–4 minutes to soften while you prepare the other ingredients.
2. In a separate bowl, beat the eggs thoroughly until completely smooth and no streaks remain, then set aside; in another small bowl, mix the Greek yogurt with the grated ginger until evenly combined.
3. Place the saucepan with oats over medium-low heat and cook, stirring often, for 5–7 minutes until the oats are soft and the mixture is gently simmering but not vigorously boiling.
4. Reduce the heat to low, then slowly drizzle the beaten eggs into the simmering oats in a thin stream while stirring gently and continuously to create soft egg ribbons; cook for 1–2 more minutes until the egg is just set and the mixture looks creamy.
5. Remove the pan from the heat and let it sit for 1–2 minutes to cool slightly, which helps reduce smell intensity and makes it easier on a sensitive stomach.
6. Gently fold in the ginger yogurt and mashed or very thinly sliced banana until just combined; taste and add a small drizzle of honey if you tolerate a bit of sweetness.
7. Divide into two small bowls and serve warm, not piping hot, allowing it to cool to a comfortable temperature before eating to further reduce nausea triggers.