Whether it’s fall, spring, summer or winter, the Pumpkin Breakfast Bake is a delicious treat you will want to eat all year long. They are moist, balanced and packed with fiber. Make several at a time in loaf pans and store in the refrigerator for a fast, on-the-go solution for your early mornings.
The recipe is simple:
3/4 c egg whites
2 whole eggs
1/2 c old fashioned oats
1/2 c pumpkin puree
1 scoop protein whey concentrate (or vanilla whey protein)
1 scoop Super Seed Beyond Fiber Powder
1 TBSP coconut oil
1/4 c dried cranberries
1 dash of ground cinnamon
Combine all of the ingredients in a medium bowl with a whisk until smooth. Pour into a loaf pan and bake at 350 degrees for 40-45 minutes. I usually make 3 Pumpkin Breakfast Bakes at a time in order to use the whole can of pumpkin. Each bake is approximately 2 breakfasts for women and 1-1.5 breakfasts for men. There is no need to guess at how much you should eat though. *The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day!
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