Baked Breakfast Cake - Pumpkin Pie Style

Baked Breakfast Cake - Pumpkin Pie Style
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Baked Breakfast Cake - Pumpkin Pie Style calories by ingredient


Introduction

Adapted from Angela's recipe on ohsheglows.com. Top with bananas, dark chocolate, or fruit of your choice before baking. Can also add protein powder and chia seeds to up nutritional value (I didn't have either of these!) Adapted from Angela's recipe on ohsheglows.com. Top with bananas, dark chocolate, or fruit of your choice before baking. Can also add protein powder and chia seeds to up nutritional value (I didn't have either of these!)
Number of Servings: 3

Ingredients

    1/2 cup ground pecans (or nut of choice)
    1 cup 100% whole grain old fashioned oats
    1 1/2 tbs Agave Nectar (or maple syrup)
    1/4 cup unsweetened applesauce
    1/2 cup canned pumpkin
    2 tsp vanilla
    2 tsp cinnamon
    1.25 cup skim milk (can substitute almond, soy, rice, or hemp milk)

Directions

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.