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Chocolate Chip Pumpkin Breakfast Cake

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Chocolate Chip Pumpkin Breakfast Cake

Waking up to this chocolate chip pumpkin breakfast cake and a hot cup of coffee will give you an automatic happy belly and a great day! 

Waking up to this chocolate chip pumpkin breakfast cake and a hot cup of coffee will give you an automatic happy belly and a great day!

Happy Friday! I am currently on my way to Seattle with the sister. I get to be her date to one of her best friend’s weddings. SCORE. We’ve got an amazing weekend of hiking and wedding shenanigans planned. I’ve been to Mt. Rainier, but it was a brief trip so I am excited to explore a bit more! We’re going to do a day in the city, too, which I have never done! 

I’ll of course be taking you along via Snapchat…so make sure you are following FitFoodieFinds! 

Anyways, let’s talk pumpkin breakfast cake. You guys LOVED the Banana Breakfast Cake SO MUCH that I decided to get festive and make a fall version. 

Insert…pumpkin!

Waking up to this chocolate chip pumpkin breakfast cake and a hot cup of coffee will give you an automatic happy belly and a great day!

So dense…and so delicious!

It’s made with 100% whole grains, no refined sugar, and a lotta love. It’s sweetened with banana and maple syrup…the perfect fall flavor combination. 

Waking up to this chocolate chip pumpkin breakfast cake and a hot cup of coffee will give you an automatic happy belly and a great day!

Get super fancy and top your slice with some homemade cream cheese frosting (3.5 oz cream cheese + 3 tablespoons maple syrup) and then a sprinkle of pumpkin seeds for crunch.

Yes

Basic Ingredients Chocolate Chip Pumpkin Breakfast Cake

  • 1 medium banana, mashed
  • ½ cup pumpkin puree
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • 1 and ¼ cup unsweetened almond milk
  • 3 tablespoons coconut oil, partially melted
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ cup dark chocolate chips

How to make Chocolate Chip Pumpkin Breakfast Cake

  1. First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
  2. Next, mash 1 banana in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
  3. Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
  4. Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.

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Chocolate Chip Pumpkin Breakfast Cake

Chocolate Chip Pumpkin Breakfast Cake

  • Author: Lee Hersh
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
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Description

Waking up to this chocolate chip pumpkin breakfast cake and a hot cup of coffee will give you an automatic happy belly and a great day! 

Ingredients

Scale
  • 1 medium banana, mashed
  • ½ cup pumpkin puree
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • 1 and ¼ cup unsweetened almond milk
  • 3 tablespoons coconut oil, partially melted
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ cup dark chocolate chips

Instructions

  1. First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
  2. Next, mash 1 banana in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
  3. Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
  4. Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes

Nutrition

  • Serving Size: 1/2 cake
  • Calories: 279
  • Sugar: 18
  • Fat: 12
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 6

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Loaded Banana Quinoa Porridge

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Loaded Banana Quinoa Porridge

Thank the lordie today is Friday. This girl needs to catch up on some sleep! Although, I did go to bed at 9:30 last night. Don’t judge, sleep is one of the best things I can give my body!I decided I am going to start devoting my Friday posts to a combination of exercise and food. My Friday workouts are usually spontaneous and and creative because I have more time than usual. Before I get into my workout, lets talk food.

My post workout fuel was something new this morning! (Remember my post on change?) Over Spring Break, my mom and I stopped at an awesome health food store called Health Hut in Milwaukee. They had an amazing bulk section, I was very impressed. This is where I discovered…Quinoa Flakes!

This morning’s grub was something I like to call Loaded Banana Quinoa Porridge. 

Loaded Banana Quinoa Porridge

Loaded Banana Quinoa Porridge

  • 1/3C quinoa flakes
  • 1T chia seeds
  • 1/2 large banana
  • 1/4C vanilla almond milk
  • 1C water

This is what my breakfast looked like pre-toppings…chia-y, banana-y, fluffy, yummy.

Loaded Banana Quinoa Porridge

And after….I “loaded” this deliciously nutty porridge with peanut flour sauce, unsalted sunflower seeds, unsweetened coconut, and a big bloob of almond butter. [not pictured = raisins].

Loaded Banana Quinoa Porridge
Loaded Banana Quinoa Porridge
Loaded Banana Quinoa Porridge

Well, that was tasty; a nice change up from my typical rolled oat/oat bran combo too. Have you ever had quinoa flakes.

….and now…..Let’s change the subject to Fit Friday.

The sister and I were at the gym by 8:30 this morning, fully equipped with camera in hand. I want to apologize in advance for this next photo. I advise that you grab your sunglasses because I may blind you with the paleness of my skin…

I absolutely love the gym I go to here in Minneapolis. Anytime Fitness is convenient, clean, and affordable! Not to mention there are over 1,000 chain outlets across the United States, so I can pretty much travel anywhere I want and have access to a gym!

Stop and Go Express Workout

go

1 mile @ 6 mph

stop

– 15 bur-pees –

go

1 mile @ 7 mph

stop

– 15 bur-pees –

go

1 mile @ 8 mph

-stretch-

Here’s an action shot of me doing a Bur-Pee, courtesy of the sister. Good thing there were only a few other people at the gym this morning. [I only got a handful of weird looks]

and out in just a little over 45 minutes. A great workout + Banana Quinoa Porridge = Definitely a solid way to start my Friday.

Links to other Fit Foodie Finds workouts

Cheers to the weekend!

-L

What is your favorite day of the week?

Did you exercise today? If so, what was your workout?

Would you rather….Be rich with an unhappy job? or make less money with a job you love?

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Peanut Butter and Jelly Oatmeal

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Peanut Butter and Jelly Oatmeal

Please tell me that the weather in your neck of the woods has been has been just as beautiful as it has been here. Yesterday in the cities, it got up to 54 degrees! I’m telling you, last year at this time we had almost 3 feet of snow and bone chilling, sub-zero temperatures. There is no way I would have been able to walk outside without my parka. My outfit was very springy yesterday (don’t mind my messy room)

I made sure I was done with work by early afternoon so I could soak up some sun. Carly and I decided to take advantage of this weather and go for a nice stroll along the river before heading to Yoga. We ended up walking around 4ish miles! 

We saw some crazy things on the trail yesterday: weird bikes, lots of dogs, nordic ski teams, and some crazies. This is what I love about Minneapolis. When there’s nice weather, everyone and their mom is outside enjoying it!

Oh the joys of having a smart phone. Sadly, the weather is back to good ol’ winter. There is cold temps, high winds, and snow in the forecast for the rest of the week :/

Anyways, It’s been way too long since I’ve posted a bowl of oatmeal. I call this creation Peanut Butter and Jelly Oatmeal with lots of stuff on top!

I used a very basic recipe for the base of my oatmeal: 1/3C quick cooking oats + 1T flax seed meal + 1C water + dash of cinnamon + dash of salt. I whipped it up on the stove top. My toppings included: peanut butter, apricot preserves, pistachio nuts, and puffed cereal. MM mmm good. I love added a plethora of goodness to my oats. It just adds amazing texture and makes my breakfast pretty 

Last but not least..check out my latest post at AnytimeHealth.com. I created a Winter Running Gear Guide for all you running lovers out there! 

How’s the weather by you?

What is your favorite oatmeal add-in?

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Strawberries and Cream Overnight Oat Parfait

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Strawberries and Cream Overnight Oat Parfait

I have officially been converted from a LoHO to a “LoOO.”Lover of Hot Oats —> Lover of Overnight Oats

Have you checked out my recipe at Anytime health yet for my Strawberries and Cream Overnight Oat Parfait?

Strawberries and Cream Overnight Oat Parfait
Strawberries and Cream Overnight Oat Parfait

You absolutely should. Now that strawbs are in season, you can pretty much make one of these babies for under a dollar! I picked up a carton for $1.19 the other day!

The nutritional breakdown isn’t too shabby either…
Calories: 203
Fat: 6.5g
Carbohydrates: 37g
Fiber: 12g
Protein: 8g
Sugar: 10g
Sodium: 12 mg

What is the best deal on strawberries you’ve seen this Spring?

Are you a LoHO or a LoOO?

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Vanilla Blueberry Oatmeal + Interval Workout

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Vanilla Blueberry Oatmeal

It’s been a while since I’ve posted my breakfast. Good morning oatmeal! This morning I used my stove top oat method, which I rarely do because of time sake. It’s Saturday, I had time. 

Vanilla Blueberry Oatmeal

In the mix this morning was 1/3 cup quick cooking oatmeal, 1 tablespoon chia seeds, 1 teaspoon vanilla, and 1 cup of liquid (I used 1/2 water, 1/2 vanilla almond milk).

Vanilla Blueberry Oatmeal

On top I have more fresh blueberries, sliced banana, and of course, peanut butter!

Vanilla Blueberry Oatmeal

This will be the perfect breakfast to hold me over (til my snack) today. I am getting CPR certified this AM from 9-1. I probably should have done this the second I got Yoga Sculpt Certified, but in order to teach at Corepower I need to have this. I’m hoping it will be a quick 4 hours :)

Afterwards I am going to go for a quick workout and then maybe some yoga. Speaking of workout…check out the workout I did yesterday at lunch with Trista…

This was a play off of one of Lindsay’s (from the Lean Green Bean) workouts. We switched up a few things, but it is the same principle. 

What’s nice about this workout, is that I haven’t really been into running long distances lately. This will get you to run 2 miles, but it breaks it up, while pushing you to run faster. Me likey.

That is all! I need to get it into gear and start my day!

What are you doing today?

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Overnight Oat Parfait

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Overnight Oat Parfait

Now that the weather is warmer, this girl has been craving a chilled breakfast. No worries oatmeal, I have not deserted you!

Overnight Oat Parfait
Overnight Oat Parfait

Angela from Oh She Glows makes the most fantastic breakfast parfaits I have been wanting to make one of these guys for the longest time; I am SO GLAD I DID! There are countless variations and I have a feeling I may have found my staple summer breakfast.How-To make an Overnight Oat Parfait

Step 1: Prepare your overnight oats. In a small tupperware mix together 1/4 C rolled oats, 1/4C oat bran, 1T chia seeds, cinnamon, 1/2C vanilla almond milk (or any kind of milk), and 1/2C water. Chill in the fridge overnight.

Overnight Oat Parfait

This is what it should look like in the morning: chia seeds expanded and very creamy!

Step 2: Assemble your parfait! I layered my oats with sliced banana, peanut flour sauce (peanut flour + milk), and raisins. Then, I topped my parfait with more goodies: sun flower seeds and unsweetened coconut shavings.

Step 3: Unnecessary but necessary at the same time. I am guilty of poring my beautiful parfait back into a more accessible container. Oops I also added a bloob of my deliciously perfect maple cinnamon almond butter.

Well that breakfast took all of 2 minutes to devour. The vanilla almond milk gives it a hint of sweetness that is just irresistible! Did I mention the texture is extremely creamy?? I am off to my internship! We are making frittatas today!! YIPPIE.

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