Begin by mashing one ripe banana in a medium bowl until smooth. Add in 1 cup of fat-free milk, ½ cup of plain Greek yogurt, and most of the beaten large brown egg. Mix thoroughly until well combined and creamy.

In a separate large bowl, whisk together 1 cup of oat flour, 1 cup of old-fashioned oats, 1 teaspoon of baking powder, 1 scoop of vanilla protein powder, and a pinch of salt. Gradually stir the dry mixture into the wet ingredients, folding gently until smooth.

Preheat your oven to 350°F (175°C) while you prepare your baking dish. Spray a medium baking dish with non-stick spray or line it with parchment paper. Pour the oat batter into the dish and spread it evenly.

In a small bowl, combine ½ cup of almond flour, the reserved tablespoon of beaten egg, 1 teaspoon of almond extract, and a splash of milk. Whisk until smooth.

Spoon dollops of the almond cream over the oat mixture and swirl gently. Sprinkle sliced almonds over the top. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Allow the baked oats to cool slightly for about 5-10 minutes. Dust with powdered sugar if desired, then cut into squares and serve warm.