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Preheat your oven to 180°C fan.
Tip the yoghurt and oats into a blender. Crack in the eggs. Peel the bananas and roughly slice them in. Finish with the maple syrup and blend until smooth.
Pour the mix into a shallow pan or tin approx. 22cm in diameter. Evenly scatter in the fruit and transfer to the oven and bake for 25 mins, until set.
If you’d like to brown the top, slide it under a hot grill for a couple of minutes until golden.
To serve, spoon into bowls while still warm and finish with some toasted almonds and a drizzle of maple syrup to taste.