Oats And Pumpkin Evening Cake Recipes

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HEALTHY PUMPKIN-OATMEAL BAKE



Healthy Pumpkin-Oatmeal Bake image

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

2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
3 tablespoons dark brown sugar
1/8 teaspoon kosher salt
1 2/3 cups plain unsweetened almond milk
1 teaspoon pure vanilla extract
1 large egg
1/3 cup chopped walnuts
1/3 cup old-fashioned rolled oats
1/3 cup dark brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole wheat pastry flour or unbleached all-purpose flour
1/4 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
One 15-ounce can pure pumpkin puree

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 OATMEAL CAKE



Pumpkin Oatmeal Cake image

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

4 eggs
1 cup canola oil
1 teaspoon vanilla
1 (15 ounce) can pumpkin (not pumpkin pie filling)
1 cup sugar
1 cup flour
1 cup rolled oats, ground finely in food processor
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt

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 Oat Cake image

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

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cloves
3 large eggs
1 1/2 cups golden brown sugar
3/4 cup vegetable oil
1/2 cup milk
1 cup canned solid-pack pumpkin
1 1/2 cups quick oats or 1 1/2 cups oats
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup raisins or 1/2 cup dried cranberries
2 tablespoons butter
1 cup powdered sugar
4 -6 tablespoons milk

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.

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