Pumpkin Cinnamon Coffee Cake Oatmeal

Sugar free, high in fiber, packed with protein, and super filling, this cinnamon coffee cake oatmeal is perfect all fall and winter long.  I know, I know, it’s still 80 degrees in Florida yet I’m more obsessed with pumpkin than I have been in a long time.  There is a WAY to cook the oats to make them taste even more delicious – so you have to follow the steps in order!

I love cooking my cream of wheat or oat bran so that it creates a dense texture that is similar to a cake.  Then, cooking the oats a SECOND time with the whey protein also helps create that cakey texture.  The pumpkin is just added on top of the oats and stirred in a tiny bit to create the perfect texture between cold, creamy pumpkin and cinnamon coffee cake.  IMG_5909


Recipe inspiration: Arman from thebigmansworld.com

Pumpkin Cinnamon Coffee Cake Oats


30 g cream of wheat or oat bran

3/4 scoop MTS Whey in Cinnagram

1/4 cup pumpkin

Heaping tsp cinnamon, plus more to sprinkle on top

Coffee Cake Glaze:


2 tbsp coconut butter

1 tbsp unsweetened cashew milk


  1. Cook oat bran with water in microwave for 2 minutes.  Remove (the oats should be thick) and stir in protein powder of choice.  This one has a perfect cinnamon  flavor. Place back in microwave for 1-2 minutes and let the protein powder create a “cakey” texture to the oats.
  2. Remove from microwave and add pumpkin and cinnamon to top of cake without fully incorporating and breaking up the ‘cake’.
  3. Heat coconut butter and cashew milk in microwave for 15-20 seconds in a small ramekin, whisk together, and drizzle over oatmeal.  Sprinkle with more cinnamon and devour!

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