Protein Pumpkin Breakfast Cake

Protein Pumpkin Breakfast Cake takes around 45 minutes from beginning to end. This gluten free, dairy free, and fodmap friendly recipe serves 24 and costs 84 cents per serving. This morn meal has 149 calories, 6g of protein, and 8g of fat per serving. 71 person have tried and liked this recipe. This recipe from A Healthy Life for Me requires old fashioned oats, unsweetened coconut milk, pumpkin spice mix, and maple syrup. With a spoonacular score of 49%, this dish is solid. Try Protein Breakfast Cake, Carrot Breakfast Protein Cake, and Chocolate Chip Pumpkin Breakfast Cake for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven 350. Grease a 9 x 13 pan with baking spray or extra virgin coconut oil.Mix all the ingredients in a large bowl until well combined. The mix will be very wet.Pour into prepared greased baking pan and bake for 60 minutes.Remove from oven and place on a rack to cool completely, or place in refrigerator to cool quickly.Place ingredients in small bowl and microwave for 1 minute. Stir until smooth.Drizzle over cake in a back and forth pattern.Cut into squares and serve.

 

Step by step:

1. Preheat oven 35

2. Grease a 9 x 13 pan with baking spray or extra virgin coconut oil.

3. Mix all the ingredients in a large bowl until well combined. The mix will be very wet.

4. Pour into prepared greased baking pan and bake for 60 minutes.

5. Remove from oven and place on a rack to cool completely, or place in refrigerator to cool quickly.

6. Place ingredients in small bowl and microwave for 1 minute. Stir until smooth.

7. Drizzle over cake in a back and forth pattern.

8. Cut into squares and serve.

Nutrition Information:

covered percent of daily need