Healthy Oatmeal Pumpkin Breakfast Cake: A Nutritious Morning Delight

I’ve perfected this wholesome breakfast cake that combines the cozy flavors of pumpkin pie with the nutritional benefits of oats. This make-ahead breakfast option is perfect for busy mornings while still feeling like a treat.

The Science of Healthy Baking

The combination of pumpkin and oats creates a perfectly moist cake with a tender crumb, while natural sweeteners provide just the right amount of sweetness without refined sugar. The protein and fiber content helps maintain steady energy levels throughout the morning.

Prep & Timing Information

• Prep Time: 10 minutes
• Baking Time: 25-30 minutes
• Cooling Time: 10 minutes
• Total Time: 45-50 minutes
• Servings: 9 squares

Equipment Needed

• 9×9 inch baking pan
• Parchment paper
• Two mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Blender (if making oat flour)

Ingredients

Wet Ingredients

• 1 cup (240g) pumpkin puree
• 2 large eggs, room temperature
• 1/3 cup (80ml) maple syrup or honey
• 1/4 cup (60ml) milk of choice
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups (180g) old-fashioned rolled oats
• 1/2 cup (45g) oat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Optional Toppings

• 1/4 cup pumpkin seeds
• 1/4 cup chopped nuts (walnuts or pecans)
• Additional maple syrup for serving
• Greek yogurt
• Fresh berries or sliced fruit

Detailed Instructions

Preparation

1. Preheat oven to 350°F (175°C)
2. Line baking pan:

• Cut parchment to fit pan
• Leave overhang for easy removal
• Lightly grease exposed sides

Making Oat Flour (if needed)

1. Place 3/4 cup rolled oats in blender
2. Blend until fine flour consistency
3. Measure 1/2 cup for recipe

Mixing Wet Ingredients

1. In large bowl, combine:

• Pumpkin puree
• Beaten eggs
• Maple syrup
• Milk
• Melted coconut oil
• Vanilla extract

1. Whisk until smooth

Combining Dry Ingredients

1. In separate bowl, mix:

• Rolled oats
• Oat flour
• Baking powder
• Cinnamon
• Pumpkin pie spice
• Salt

Final Assembly

1. Add dry ingredients to wet
2. Fold gently until combined
3. Pour into prepared pan
4. Smooth top with spatula
5. Add desired toppings

Baking

1. Bake 25-30 minutes until:

• Top is golden
• Center is set
• Toothpick comes out clean

1. Cool 10 minutes in pan
2. Lift out using parchment
3. Cool completely before cutting

Pro Tips for Perfect Results

1. Use room temperature eggs for better mixing
2. Don’t overmix batter to keep texture light
3. Check doneness at 25 minutes
4. Store in airtight container
5. Let cool completely before storing

Storage Instructions

• Room Temperature: 2 days
• Refrigerator: 4-5 days
• Freezer: 3 months (wrap well)
• Reheat individual pieces in microwave

Nutritional Information (per square)

• Calories: 185
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 41mg
• Sodium: 115mg
• Total Carbohydrates: 27g
• Dietary Fiber: 4g
• Sugar: 8g
• Protein: 6g

Serving Suggestions

• Breakfast options:
• Warm with maple syrup
• Topped with Greek yogurt
• With fresh fruit
• Spread with almond butter

Variations

Protein-Packed Version

• Add 1/4 cup protein powder
• Reduce oat flour by 2 tablespoons
• Increase milk by 2 tablespoons

Fruit-Enhanced

• Add 1 cup fresh berries
• Add 1/2 cup chopped apple
• Add banana slices on top

Extra Spicy

• Double the cinnamon
• Add 1/4 teaspoon nutmeg
• Add 1/8 teaspoon cloves

This breakfast cake is perfect for:

• Meal prep
• Busy mornings
• School breakfasts
• Post-workout fuel
• Healthy snacking
• Holiday breakfast

The combination of wholesome ingredients creates a nutritious breakfast that feels like a treat while providing sustained energy throughout the morning.