Best 6 Pumpkin Oat Cake Recipes
Indulge in the delightful fusion of pumpkin and oat in this Pumpkin Oat Cake recipe. This moist and flavorful cake is a perfect treat for any occasion. The combination of pumpkin puree and rolled oats creates a unique texture and a burst of autumnal flavors. Topped with a sweet and tangy cream cheese frosting, this cake is sure to impress your family and friends.
If you are looking for a healthier alternative, try the Pumpkin Oat Bran Muffins recipe. These muffins are made with whole wheat flour, oat bran, and pumpkin puree, making them a nutritious and filling snack or breakfast option.
For those who prefer a gluten-free treat, the Pumpkin Oat Flour Pancakes recipe is the perfect choice. Made with oat flour, pumpkin puree, and spices, these pancakes are fluffy, tender, and packed with pumpkin flavor.
And if you're craving a sweet and crunchy snack, look no further than the Pumpkin Oat Cookies recipe. These cookies are made with rolled oats, pumpkin puree, and a blend of spices, resulting in a chewy and satisfying treat.
No matter which recipe you choose, you're sure to enjoy the delicious combination of pumpkin and oat in these delightful treats.
HEALTHY PUMPKIN OATMEAL SNACK CAKE
This easy recipe is perfect for breakfast, snacks, and even pre-bedtime treats! It's full of sweet pumpkin flavor, cozy spices, and hearty oats. It's a pumpkin lover's dream! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
Provided by Amy's Healthy Baking
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Bake at 350°F for 25-28 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.
HEALTHY PUMPKIN-OATMEAL BAKE
A fall breakfast for a crowd is made easy with this hearty, nutritious oatmeal. Canned pumpkin puree (or butternut squash puree) saves time on prep work and is packed with healthy fiber.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
- Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
- For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
- Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
- Cool on a rack for 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 270 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 45 milligrams, Sodium 115 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 7 grams
PUMPKIN CHEESECAKE OVERNIGHT OATS
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 5h10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 93 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 6 grams
PUMPKIN OATMEAL CAKE
This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste.
Provided by Miss_Elaine
Categories Dessert
Time 55m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs, oil, and vanilla until frothy.
- Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
- Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
- Frost with cream cheese frosting when cool.
Nutrition Facts : Calories 259.9, Fat 16.3, SaturatedFat 1.5, Cholesterol 56.4, Sodium 264.8, Carbohydrate 25.6, Fiber 1.1, Sugar 13.9, Protein 3.7
PUMPKIN OAT CAKE
Pumpkin, oats, raisins, nuts....can you say "Autumn in a Pan"? recipe for a bundt cake (you can replace 1/2 the oil with applesauce to reduce fat)
Provided by princess buttercup
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease a 12 cup fluted tube pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
- At low speed, blend flour mixture until smooth, and then add oats.
- Fold in any nuts or fruits last.
- bake until a cake tester inserted in the center comes out clean appx.
- 60 minutes.
- Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.
PUMPKIN OATMEAL CAKE
This has just enough pumpkin and spice flavor to keep it interesting, while the oats make it a hearty breakfast treat.
Provided by Jenipurr
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together in a bowl.
- Lightly spray a 9" cake pan with nonstick spray. Pour batter into pan.
- Bake for 45 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 279.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 1, Sodium 396.8, Carbohydrate 47.7, Fiber 6.2, Sugar 11.8, Protein 12.9
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree provides the best flavor and texture to your cake. If you don't have fresh pumpkin, you can use canned pumpkin puree, but make sure to choose one that is unsweetened and 100% pumpkin.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the ingredients just until they are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Use a cream cheese frosting: Cream cheese frosting is a classic pairing for pumpkin cake. It's rich and tangy, and it complements the pumpkin flavor perfectly.
Conclusion:
Pumpkin oat cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. It's easy to make and can be customized to your liking. With its moist texture, sweet pumpkin flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it.
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