Ingredients

• 1/2 cup (40g) rolled oats
• 1/2 cup skim milk (or your favorite milk substitute)
• 1/2 cup water
• pinch of salt
• 1/2 medium banana, sliced into thin pieces
• 1 tsp vanilla extract (Best. Vanilla. Ever.)
• 1/4 cup pumpkin, canned
• 1/4 cup fat-free cottage cheese
• 1/4 tsp pumpkin pie spice
• 1 tbsp maple flavored agave nectar
• 0.2 oz toasted pecans

Directions

1. In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana.
2. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 3-4 minutes.
3. Add the vanilla and pumpkin, cottage cheese, pumpkin pie spice, agave nectar, and stir until incorporated. Pour into a serving bowl and top with toasted pecans.

Note: This was extremely filling and very pumpkin-pie-like. You get a hint of maple flavoring, and the cottage cheese adds a richness and unique texture. Feel free to add bananas as well! I love pairing pecans and pumpkin! This reminded me a little bit of the pumpkin rolls that Ryan’s Grandma makes every year for Thanksgiving.

Nutritional Info

1 servings = per serving Calories: 358 Fat: 7 g Carbs: 59 g Protein: 17 g Check out more recipes from my 30-Day Oatmeal Challenge.