Baked Breakfast Cake - Pumpkin Pie Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup ground pecans (or nut of choice)1 cup 100% whole grain old fashioned oats1 1/2 tbs Agave Nectar (or maple syrup)1/4 cup unsweetened applesauce1/2 cup canned pumpkin2 tsp vanilla2 tsp cinnamon1.25 cup skim milk (can substitute almond, soy, rice, or hemp milk)
Put all ingredients into a blender and blend until smooth. Place in 3 small oven safe dishes (greased). Bake at 350-375 for 30 minutes.
I put a sprinkle of chopped pecans and a tiny bit of dark chocolate crumbs on top before I baked them. Can be refrigerated for 4 days or frozen!! Remember to let dish come to room temp before baking.
Number of Servings: 3
Recipe submitted by SparkPeople user KATREENI.
I put a sprinkle of chopped pecans and a tiny bit of dark chocolate crumbs on top before I baked them. Can be refrigerated for 4 days or frozen!! Remember to let dish come to room temp before baking.
Number of Servings: 3
Recipe submitted by SparkPeople user KATREENI.
Nutritional Info Amount Per Serving
- Calories: 334.8
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.6 g
- Protein: 5.6 g
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