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Protein Pumpkin Breakfast Cake

This Protein Pumpkin Breakfast Cake is the perfect quick and easy make ahead healthy breakfast. A great way to wake up to a fall morning and enjoy a delicious low calorie, high protein, gluten free breakfast that you make the night before.
Course Breakfast
Keyword Breakfast, Gluten Free, Protein, Pumpkin, Vegetarian
Prep Time 8 minutes
Total Time 1 hour 8 minutes
Servings 24 bars

Ingredients

Cake:

  • 1 can organic pure pumpkin
  • 1 cup old fashioned oats processed in food processor into flour
  • 2 cups unsweetened Almond milk or unsweetened coconut milk
  • ¾ cup pure maple syrup
  • 4 whole large eggs
  • ¾ cup AllWhites 100% Liquid Egg Whites
  • 2 teaspoon pumpkin spice mix
  • 8 Tablespoons vanilla whey protein powder

Topping:

  • 3 tablespoon dairy free semi-sweet chocolate chips {enjoy life}
  • 1/4 teaspoon extra virgin coconut oil

Instructions

Cake:

  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.

Topping:

  1. Place ingredients in small bowl and microwave for 1 minute. Stir until smooth.
  2. Drizzle over cake in a back and forth pattern.
  3. Cut into squares and serve.

Recipe Notes

Store in refrigerator covered for up to 2-3 days.