Pumpkin Pecan Oatmeal

Preheat the oven to 350 °F.

Coarsely chop the pumpkin, slice the banana and place on a baking sheet lined with parchment paper.

• 3.5 oz Pumpkin (w/o seeds)
• 1 Banana (~ 4.1 oz)

Add cinnamon, honey and nutmeg, mix well and bake for 15 minutes.

• ½ tsp Cinnamon, ground
• 1 tsp Honey
• 1 pinch of Nutmeg, ground

Bring the oats, milk and vanilla to a boil. Turn the heat to medium and cook stirring constantly until your oatmeal is creamy. Turn off the heat and set aside.

• 2⁄3 cup Whole grain rolled oats
• 2⁄3 cup Low fat milk
• ½ tsp Vanilla extract

Add the pumpkin and banana into a bowl and blend with an immersion blender or mush with a fork. Add the oatmeal and yogurt and mix well.

• 3 Tbsp Low fat yogurt

Serve the oatmeal and top with the pecans.

• 1 ⁠½ Tbsp Pecans

Enjoy your meal!