Servings: 4 @ 3 fp

2 medium ripe bananas,  sliced into 1/2″ pieces 2 medium ripe bananas,  sliced into ½″ pieces
1 1/2 cup blueberries (or peaches, etc) 1 ½ cup blueberries (or peaches, etc)
2 Tbsp Truvia Brown Sugar Blend (3 SP) 2 Tbsp Truvia Brown Sugar Blend (3 SP)
1 cup uncooked quick oats (9 SP) 1 cup uncooked quick oats (9 SP)
1/2 tsp baking powder ½ tsp baking powder
3/4 tsp cinnamon ¾ tsp cinnamon
pinch of salt pinch of salt
1 cup fat free unsweetened Almond Milk (1) 1 cup fat free unsweetened Almond Milk (1)
1 egg 1 egg
1 tsp vanilla extract 1 tsp vanilla extract

Preheat the oven to 375° F.  Get out a 8 x 8″ or 9 x 9″ silicone baking dish; set aside.
Arrange the banana slices in a single layer on the bottom of the silicone baking dish. Sprinkle half of the blueberries over the bananas, shake onto the fruit about ¼ tsp of the cinnamon, and ½ Tbsp Truvia Brown Sugar.
(No need to measure the cinnamon. Sprinkle all over the bananas).
In a medium bowl, combine the oats, baking powder, remaining cinnamon, 1.5 Tbsp  Truvia brown sugar, and salt; stir together.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries over the the top.
Bake the oatmeal for about 30 to 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.