Pumpkin Cinnamon Roll Oatmeal
on Oct 02, 2015, Updated Dec 15, 2025
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Pumpkin and cinnamon roll flavors come together in one harmonious and comforting bowl of oatmeal! Top it with the cream cheese frosting for a sweet, but not over the top fall breakfast!
Well it’s been at least a week since I shared a pumpkin recipe with you, so I suppose it’s about time to give you another one. I hope you guys like pumpkin because I love it! This pumpkin scones recipe and pumpkin muffins go perfectly with your morning cup of coffee. This week’s pumpkin recipe is just in time for the weekend, Pumpkin Cinnamon Roll Oatmeal.
I’m sure I’ve said it before, but I’m typically an eggs girl when it comes to breakfast. I think it has something to do with my body wanting protein and salt after I run in the morning. I used to be the complete opposite growing up, it was cereal and pancakes all the way. Oh, and I used to HATE oatmeal!
I remember on camping trips as a kid, sometimes the instant oatmeal was our only choice. I would get so mad that it was all we had and put up a big stink about having to eat it. Of course it was eat the oatmeal or nothing and you know darn well I wasn’t going to eat nothing! Luckily I grew out of that phase and now I enjoy a bowl of oatmeal every now and then.
I particularly enjoy a bowl of oatmeal on a cold day, with an extra large cup of coffee of course. Normally I just add cinnamon, maple syrup, and some kind of fruit. Since it’s October though, tis the season to add pumpkin to everything!
Not only does this oatmeal have plenty of pumpkin and pumpkin spice in it, but it also has some added cinnamon roll flavors. If I had to choose one breakfast pastry I would never tire of it would be a cinnamon roll. All that gooey cinnamon, butter, and brown sugar, topped with cream cheese icing…it’s a diabetics nightmare and my dream come true! But since my body wouldn’t appreciate me eating cinnamon rolls everyday, this pumpkin cinnamon roll oatmeal is the next best thing.
To give the oatmeal that cinnamon roll flavor I of course added plenty of cinnamon, used milk to cook it in for a creamier consistency, and topped it with that delicious cream cheese frosting swirl. The cream cheese frosting is optional, but I highly recommend adding it for a little sweet indulgence!
Pumpkin Cinnamon Roll Oatmeal
Ingredients
Pumpkin Cinnamon Roll Oatmeal
- 1 cup old fashioned rolled oats
- 1 cup milk of choice
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 2 tablespoons pure maple syrup
- 1/2 tablespoon butter, optional
- 1 teaspoon molasses, optional
- 1/4 teaspoon vanilla extract
Cream Cheese Frosting
- 1 tablespoon low fat cream cheese softened
- 1 tablespoon powdered sugar
- 1 teaspoon milk
- pinch of cinnamon
Instructions
Pumpkin Cinnamon Roll Oatmeal
- In a large saucepan bring the milk and water to a boil. Stir in the oats, cinnamon, ginger, salt, and cloves then lower the heat to medium low. Cook the oats for about 5 minutes or until most of the liquid is absorbed, stir occasionally.
- Stir in the pumpkin puree, maple syrup, butter molasses, and vanilla extract and cook for 1 minute. Remove from the heat and cover with a lid while you make the cream cheese frosting.
Cream Cheese Frosting
- In a small bowl whisk together all of the frosting ingredients until smooth. Drizzle or pipe the frosting onto two bowls of oatmeal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love that this comes together so quickly without sacrificing any flavor.