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Add the frozen raspberries, blueberries, and maple syrup to a pan.
Cook on medium heat for 5–7 minutes, stirring occasionally, until the berries soften and form a thick sauce.
Remove from the heat and set aside.
In a bowl mash the banana and add oats, eggs, flaxseed, cinnamon, and vanilla and mix together.
Place in a pan and cook over low–medium heat, stirring frequently, until the mixture forms a soft, scrambled texture (around 5 minutes).
Add Greek yogurt to a bowl along with the scrambled oats and berry sauce and sprinkle with hemp seeds.