1 tbsp cup Greek yogurt (for non-dairy alternative, use coco yogurt)
1/4 cup sliced bananas
1 tbsp walnuts
1 tbsp dried cranberries
1 In a small saucepan, bring water to a boil. Reduce heat and stir in oats and salts. When oats have absorbed most of the water, pour in vanilla and egg whites. Whip vigorously with a fork until mixture is well blended.
2 Stir in the olive oil. Cook for 2 more minutes. Stir frequently until all the water is absorbed and the egg whites make the oats look puffy and creamy.
3 Cover the pot and remove from heat. Let it sit for at least 5 minutes.