Simmer the oats

• Add the oats, milk, water and a pinch of salt to a small saucepan.
• Simmer gently, stirring occasionally, until the oats have softened and most of the liquid has been absorbed.

Stir in the egg whites

• Turn the heat right down and gradually stir in the egg whites, mixing continuously until fully cooked, thick and creamy.
• Add a splash of milk only if needed.

Caramelise the banana and pecans

• Melt a little butter and the maple syrup in a small frying pan.
• Add the halved banana and pecans and cook until golden and caramelised.

Assemble and serve

• Spoon the oats into a bowl and add a generous dollop of thick Greek yoghurt.
• Top with the warm maple banana and pecans.
• Finish with a little nut butter if you fancy.