By Cara Lyons

Serves: 3
Hands-on time: 10 minutes
Total time: 10 minutes (plus chilling time)

INGREDIENTS:

• 3/4 cup old-fashioned rolled oats
• 1/4 cup shredded unsweetened coconut
• 2 tbsp ground flaxseeds
• 2/3 cup nonfat plain Greek yogurt
• 2/3 cup plain unsweetened almond milk
• 1 tbsp pure maple syrup (or honey)
• 1/2 tsp ground cinnamon
• 1 banana, peeled and cut into 1 1/2cm chunks
• 2/3 cup blueberries, fresh or frozen

INSTRUCTIONS:

1. In a medium bowl, whisk oats, coconut and flaxseeds. Add yogurt, milk, maple syrup/honey and cinnamon and stir to combine. Cover with plastic wrap and refrigerate overnight (8 to 16 hours).
2. Meanwhile, in a small container, combine banana and blueberries. Cover and freeze overnight (8 hours minimum). If using frozen blueberries, add to banana mixture in Step 3.
3. In a food processor or blender, blend banana-blueberry mixture, stopping to scrape down sides of bowl, until smooth and creamy. In small bowls or clear glasses, layer oatmeal mixture and banana-blueberry mixture, dividing evenly.

Nutrients per oatmeal sundae: Calories: 265, Total Fats: 9 g, Sat. Fat: 4.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 2 g, Carbs: 38 g, Fiber: 6 g, Protein 10 g, Sugars: 15 g, Sodium: 67 mg, Cholesterol: 0 mg