Remember my post for Cinnamon Graham Overnight Oats that I shared with you all a few weeks ago? I created the concoction using my Cinnamon Graham Steel Cut Oats from MyOatmeal.com, which they graciously sent me a little while ago.
Yay for free oatmeal, especially when it is oatmeal that I personally created!
As I mentioned in my last past, MyOatmeal is a company that enables you to create your own personalized oatmeal. You simply choose your type of oats, add in your favorite flavor and/or sweetener, and select additional add-ins (nuts, seeds, fruit), if desired. I love my Cinnamon Graham Steel Cut Oats creation, but I REALLY love my other variety that I built: Raisin Carrot Cake Oatmeal, which contains multi-grain oats, flax, carrot cake flavoring, and dark raisins.
This is what I made with my personalized Raisin Carrot Cake Oatmeal:
Please try to tell me that this does not look totally amazing. Seriously, you can’t. And if you tasted it you would absolutely agree with me!
Banana Pumpkin Breakfast Cookie with Raisin Carrot Cake Oatmeal
Servings: Makes 1 cookie
Ingredients
1 banana, cut in half
1 1/2 TB canned pumpkin
2/3 cups of oats (I used my Raisin Carrot Cake Oatmeal, but you could use plain)
1 packet Truvia, or other natural sweetener or sugar
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1 tsp chia seeds (I used milled chia seeds)
1/8 cup unsweetened vanilla almond milk
nut butter, optional
Directions
1. Mash half of banana in medium bowl.
2. Add remainder of the ingredients and stir until well-combined.
3. Scoop the mixture onto a plate and flatten with a spatula into the shape of a large cookie.
4. Wrap the plate with plastic wrap and place in the refrigerator overnight.
5. In the morning, remove the plastic wrap, cut up the remaining half of the banana to put on top (I kept mine in a sealed baggie overnight), and top with your favorite nut butter, if desired. I chose peanut butter!
Are you drooling yet? Because I am. This was SO good. I seriously cannot wait to make it again for breakfast this coming week.
Like I mentioned above, you can use regular oatmeal, but I must say that the addition of the carrot cake flavoring and the raisins was divine. I am really enjoying coming up with all sorts of breakfast creations to make with my MyOatmeal oats!
It may not officially be Fall, but I am in full on pumpkin mode. You can definitely expect to see plenty more where that came from!
