Oh my goodness... the things I have been missing all these years eating gross preserved canned and boxed food and fast-food - I have now been addicted to pinterest for all the yummy looking food recipes. Those on the HCG diet may hate me for posting these - but I am trying to get inspired for cooking fresh foods when life returns to somewhat "normal." I cannot wait to eat this recipe for breakfast! I think I can't wait because I love banana's and I once was on a nutrition plan that included plain oats - which were disgusting without adding some flavoring to them - and this just seems too good to be true! Peanut Butter Breakfast Pudding
(serves 1)
- 1/2 cup rolled oats
- 1 cup milk of choice (I used almond)
- 1/4 tsp salt
- 1/2 a ripe banana
- 1-2 T peanut butter (or other nut butter)
- 1/4 tsp pure vanilla extract
- sweetener (the amount will vary, depending on your tastebuds and what milk you use)
Cook the oats, salt, and milk (either on the stove or in the microwave). Meanwhile, blend the pb and banana. Then add your vanilla, sweetener, and 1/2 of the cooked oats to the blender (I used a Magic Bullet) and re-blend. Stir in the rest of the oats. You can blend all the oats if you prefer, but I like the chewiness of leaving some un-blended.
Nutritional Info:
(The nutritional info is based on the entire recipe)
- Calories: 330
- Protein: 11g
- Carbs: 45g
- Fiber: 8g
- Fat: 14g
- Cholesterol: 0mg
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