Preheat oven to 350 F (180 C).

Chop almonds into little bits.

In a bowl, mash the banana with the back of a fork. Add in oats, cinnamon, almonds, and peanut butter. Mix thoroughly.

Spray a muffin tin with non-stick spray and evenly distribute oat mixture evenly among muffin cups (fill one muffin cup per nest listed above in serving size details).

With the back of a fork, press down into the oat mixture to form a divot in the middle.

Bake for about 12-15 minutes until golden and firm. Remove from tin and let cool. Serve with greek yogurt in the divots.

Meal prep note: Keep extra muffins in airtight container in fridge. Optionally, you can warm them up in a microwave before serving.

Serving note: 1 container of Greek yogurt goes with every two nests.