In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana.
Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 3-4 minutes.
Add the vanilla and pumpkin, cottage cheese, pumpkin pie spice, agave nectar, and stir until incorporated. Pour into a serving bowl and top with toasted pecans.
Note: This was extremely filling and very pumpkin-pie-like. You get a hint of maple flavoring, and the cottage cheese adds a richness and unique texture. Feel free to add bananas as well!
I love pairing pecans and pumpkin! This reminded me a little bit of the pumpkin rolls that Ryan’s Grandma makes every year for Thanksgiving.
