- 2 cups fat-free vanilla yogurt
- 1 cup quick-cooking oats
- 1 (8 ounce) can crushed pineapple, undrained
- 1/2 cup slivered almonds, toasted
- 2 medium firm bananas. sliced
- In a bowl, combine the yogurt, oats, pineapple and almonds; cover and refrigerate overnight. Serve with sliced bananas.