Pumpkin Breakfast Cake

First Monday after Daylight Savings definitely calls for a little help and cake always makes things better so Pumpkin Breakfast Cake it is! Shh technically apple but I shared this on Instagram last week and promised the recipe so I’m sharing pumpkin today and will share the apple soon. My personal favorite and Baby G’s favorite!

Yep I said Baby G’s favorite (he likes both but really likes the apple)! Boy is like his mama and loves his oats.

Last week I finally decided to switch up the apple for pumpkin because I didn’t want the family to get burnt out and felt like we needed a little of pumpkin before November. Plus A was asking since she’s liking pumpkin and white chocolate again right now.

Pumpkin Breakfast Cake is basically baked oatmeal but fluffier and cake like. Same simple ingredients but instead the oats are ground into oat flour. I had set out to make baked oats for the family now that Baby G is eating real food, we actually skipped baby food and did Baby Led Weaning/ Feeding starting around 6 months. So with this it means I don’t add chocolate, yes I add a little sugar, and instead add chocolate on top!

I took my Banana Bars with Creamy Cinnamon Roll Frosting from WAY back I use to make and regular baked oats I would make and came up with Breakfast Cake.

One pan that takes less than 10 minutes to whip together and the whole family wakes up to breakfast and I don’t have to get up early, because I make it the night before. If I do have time I will make 2 pans, a pan without sugar added for Baby G and cut it and freeze it for later and another batch for myself adding chocolate, flaxseed (to help boost my milk supply along with the oats), and sometimes collagen.

You can also play with the nut butter in this recipe. If using one that has sugar you can reduce the amount of sugar you use. As mentioned you can also add chocolate chips (A loves white chocolate), caramel pieces, and or nuts if you want. Since I usually leave the additions out as mentioned I like to add my favorite chocolate pb spread (Cocoa Bar In a Jar PB Cup) on top of mine or enjoy it with yogurt and honey on top. Peanut butter and pumpkin because it’s been pretty much the only way I like pumpkin since last year.

Because what’s cake without a little “frosting”?! 😉

Although I chalked that up to being pregnant and thought my pumpkin obsession would be back this year but haven’t seen any signs of it. Might just have to make Pumpkin Pie Peanut Brittle Pudding Cups again for Thanksgiving, since it’s being hosted at our house (yes Thanksgiving and our annual Christmas, I’m going to need a lot of wine! Lol) A likes hers with white chocolate. Everyone else usually just takes theirs to go and has it plain, well except Baby G he has his plain too but not on the go.

I’ll get the Apple Breakfast Cake up soon along with some Thanksgiving sides and dishes! We’ll see how things go with my husbands travel but I might be able to get it posted this week.

It’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen!

Print Recipe

Pumpkin Breakfast Cake

Pumpkin Breakfast Cake is basically baked oatmeal but fluffier and cake like. Same simple ingredients t only takes minutes to make, is great for meal prep, and is gluten free with a vegan friendly option.

Course

Breakfast

Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings (8x8 or 9x9 pan)

Ingredients

• 1/3 c nut butter (used almond butter)
• 1/2 c coconut palm sugar
• 2 eggs, or chia eggs for vegan option
• 1 tsp vanilla, optional
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice (or more and less cinnamon, or omit and just use cinnamon)
• 1 tsp baking powder
• 1 tsp baking soda
• tsp ¼salt
• 1 1/2 c oats
• 1 c pumpkin puree, not pie filling

Optional Add-ins

• 1/2 c chocolate chips
• 1/2 c chopped nuts

Course Breakfast Prep Time 10 minutes Cook Time 30 minutes Servings servings (8x8 or 9x9 pan) Ingredients 1/3 c nut butter (used almond butter) 1/2 c coconut palm sugar 2 eggs, or chia eggs for vegan option 1 tsp vanilla, optional 1 tsp cinnamon 1/2 tsp pumpkin pie spice (or more and less cinnamon, or omit and just use cinnamon) 1 tsp baking powder 1 tsp baking soda tsp ¼salt 1 1/2 c oats 1 c pumpkin puree, not pie filling Optional Add-ins 1/2 c chocolate chips 1/2 c chopped nuts

Instructions

1. Preheat oven to 350F.
2. Line an 8x8 or 9x9 pan with parchment paper and/ or spray with coconut oil spray.
3. In a large bowl mix together nut butter, coconut palm sugar, eggs, optional vanilla, and pumpkin puree.
4. In a small food processor, or dry container of a Vitamix, chop oats to oat flour.
5. Add in cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Pulse to combine.
6. Add dry mixture into the wet and mix until combine.
7. If you want to add chocolate chips and or nuts now would be the time to fold them in.
8. Pour batter into prepared pan and bake 30-35 minutes.
9. Cool on a cooling rack until cool.
10. Cut and enjoy as is or with toppings of choice!

Recipe Notes

You can reduce sugar if you are using a nut butter that is already sweetened and or omit if you are making it for babies and younger kids.