Mash the banana

• Mash the banana with a fork in a bowl until smooth.

Mix the oat mixture

• Add the rolled oats, cinnamon and salt to the mashed banana.
• Stir until evenly combined.

Grease the pan

• Grease a frying pan with coconut oil and heat over medium heat.

Fry the oats

• Add the oat mixture to the pan and flatten it down with the back of a spatula into a thin layer, almost like a pancake.
• Fry for a minute until the bottom begins to cook, then break it up into smaller and smaller pieces as you go, until you get golden clusters.

Prepare the toppings

• Mix the soy protein powder into the soy yoghurt.
• Warm the frozen raspberries until jammy.

Serve

• Serve the scrambled oats immediately with the protein yoghurt, warm raspberries, cacao nibs and almond butter.