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Protein Pumpkin Breakfast Cake

Protein Pumpkin Breakfast Cake

Protein Pumpkin Breakfast Cake

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Add some guilt-free decadence to your morning routine. This chocolate drizzled delight is like a soufflé cake that leaves you feeling full and satisfied thanks to potassium and antioxidant-rich pumpkin and lean egg protein.

Recipe Ingredients

1 can
organic pure pumpkin
1 cup
old fashioned oats, processed in food processor
2 cups
unsweetened Almond milk or unsweetened coconut milk
3/4 cup
pure maple syrup
4
whole large eggs
2 tsp
pumpkin spice mix
8 tbsp
vanilla whey protein powder
3 tbsp
dairy free semi-sweet chocolate chips
1/4 tsp
extra virgin coconut oil

Instructions

1
Preheat oven 350°. Grease a 9 x 13” pan with baking spray or extra virgin coconut oil.
2
Mix all the ingredients in a large bowl until well combined. The mix will be very wet.
3
Pour into prepared greased baking pan and bake for 60 minutes.
4
Remove from oven and place on a rack to cool completely, or place in refrigerator to cool quickly.
5
Place ingredients in small bowl and microwave for 1 minute. Stir until smooth.
6
Drizzle over cake in a back and forth pattern. Cut into squares and serve.

Protein Pumpkin Breakfast Cake

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