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.
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:
Banana Pumpkin Breakfast Cookie with Raisin Carrot Cake Oatmeal
Servings: Makes 1 cookie
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
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.
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!
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!