It looks like cake! Or another delicious dessert! Okay, fine, it’s oatmeal, but with pumpkin. Like my other breakfast cakes, they freeze well for a grab and go breakfast. You can eat with a fork or eat it like a muffin. It’s pretty versatile. 

 

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Pumpkin Pecan Breakfast Cake
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 cup unsweetened almond milk
  • 1 cup of pure pumpkin puree
  • ¼ cup sugar free maple syrup, plus 2 tbsp
  • 4 egg whites
  • 1 tsp of pumpkin pie spice
  • 3½ cups old unfashioned oats
  • ¼ cup pecan chips

Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a jumbo muffin pan with cooking spray.
  3. In a blender combine milk, pumpkin, ¼ cup of syrup, pumpkin pie spice and egg whites. Mix until smooth.
  4. Combine pumpkin mixtures with oats in a sauce pan and set over medium high heat and bring to an almost boil. Stir constantly and lower heat until oats absorb the moisture, about 10 minutes.
  5. Combine the pecan chips with remaining 2 tbsp of syrup and spread the mixture evenly in the 6 muffin wells.
  6. Lastly, pour the batter evenly in the wells over the pecan mixture.
  7. Bake at 350 degrees for 30 minutes or until the the top begins to brown.
  8. Let cool for about 10 minutes, then flip the pan to have your breakfast cake.
  9. Enjoy!

Nutrition Information
Serving size: 1 cake Calories: 280 Fat: 10.8g Carbohydrates: 37.5g Sugar: 2.7 Sodium: 107mg Fiber: 7g Protein: 11.2g Cholesterol: 124mg

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