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.
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
- 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.
- Remove from microwave and add pumpkin and cinnamon to top of cake without fully incorporating and breaking up the ‘cake’.
- 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!