Peanut Butter Pumpkin Mousse Oatmeal

Peanut Butter Pumpkin Mousse Oatmeal

I can’t take the credit for this at all! Thank you to Peanut Butter Boy for your fabulous peanut butter pumpkin mousse recipe! It’s heavenly!!

To make my peanut butter pumpkin mousse oatmeal, I used the Peanut Butter Boy’s recipe, but trimmed it down to make a single serving. The night before you want to eat your oatmeal, combine:

1/2 cup ricotta
1/3 cup pumpkin
1 T honey
1 T pb
1/4 t vanilla
1/2 t cinnamon

I also added 2 Splenda packets to the mixture and pureed it in the blender until it was creamy. You’ll have to use a spoon to push the mixture down into the blender, and it might take a minute or two for the concoction to really start blending, but it’ll get there! The heightened smell of the pumpkin and peanut butter after blending is absolutely mouth-watering.

Pour the mixture in a tupperware container and chill overnight. In the morning, make your rolled oats as per usual (I use 1/2 cup rolled oats and 1 cup water and stir it over medium heat for about 5 minutes). Use whatever you’d like to sweeten the oatmeal, and then spoon the chilled peanut butter pumpkin mousse on top of the hot oats. It’s like dessert for breakfast! Yum-my!

If you’d like to try a warm version of this that does not involve any chilling the night before, check out my fluffy pumpkin ricotta oatmeal.