BANANA RUM CAKE PROTEIN OATMEAL {Bulking version}

I had some banana's that were starting to look a little old. Usually when that happens, the first thing I do is throw them in my freezer for future banana bread recipes. Instead, I decided to take my old banana {it was still in pretty good condition, but too soft for my liking to just eat it} and put it in my husband's oatmeal. Hmmm...I could do a banana bread oatmeal {recipe for that is coming soon}, but I felt like doing something a little more fun. So, I added rum extract and some other ingredients and my banana rum cake baked oatmeal was born. Say that 3 times real fast!



BANANA RUM CAKE BAKED OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old-fashioned oats
2 cups water
1 banana, medium, mashed
2 egg whites
2 TBS fat-free sour cream
1/2 cup fat-free cottage cheese
1/2 tsp baking powder
4 TBS Torani sugar-free brown sugar & cinnamon
1/2 tsp vanilla extract
2 tsp Splenda brown sugar
1/2 tsp rum extract
1/2 tsp butter extract
2 tsp pecans, finely chopped
2 stevia packets
pinch of sea salt

Directions
Mix all of your ingredients together in an oven safe bowl. Make sure your egg whites are whipped in well, you don't want egg white clumps after your oatmeal bakes. Bake your oatmeal at 400 degrees for 30 to 35 minutes. Pull out and stir. Wait 5 minutes or so to let it cool before eating. It's gonna be hot!

Nutrition Facts {1 serving}
Calories: 568
Fats: 10g
Carbs: 93g
Protein: 34g
Fiber: 11.5g
Sugar: 25g