Pumpkin Cinnamon Roll Oatmeal
Try this Pumpkin Cinnamon Roll Oatmeal recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon ground cinnamon
- 1 cup water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- 1 teaspoon milk
- 1/8 teaspoon ground cloves
- 1 tablespoon powdered sugar
- 1 cup old fashioned rolled oats
- 1/2 cup pumpkin puree
- pinch of cinnamon
- 1 cup milk of choice
- 2 tablespoons maple syrup (i used grade a)
- 1/2 tablespoon butter (optional)
- 1 teaspoon molasses (optional)
- 1 tablespoon low fat cream cheese
- Carbohydrate 47.5123903126712 g
- Cholesterol 0.24999999949279 mg
- Fat 2.84683718733556 g
- Fiber 10.4198065139055 g
- Protein 6.20836937483668 g
- Saturated Fat 0.550526187405486 g
- Serving Size 1 1 serving (232g)
- Sodium 300.108293751982 mg
- Sugar 37.0925837987656 g
- Trans Fat 0.50907115623082 g
- Calories 234 calories
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.In a small bowl whisk together all of the frosting ingredients until smooth.Drizzle or pipe the frosting onto two bowls of oatmeal.
