Healthy Pumpkin Oatmeal Breakfast Cake
A delightful and nourishing breakfast cake made with pumpkin, oats, and Greek yogurt, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
- Mix the rolled oats, pumpkin puree, Greek yogurt, honey (or maple syrup), and eggs until well combined.
- Whisk the baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Combine the dry ingredients into the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the dish for about 10 minutes before slicing into bars.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days; can be frozen for up to 3 months.