Pumpkin Oatmeal 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

HEALTHY PUMPKIN OATMEAL SNACK CAKE



Healthy Pumpkin Oatmeal Snack Cake image

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

Categories     Breakfast     Snack

Number Of Ingredients 16

1 ½ cups (150g) instant oats
1 ¼ cups (150g) whole wheat flour or gluten-free* flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
1 cup (244g) pumpkin purée, room temperature
½ cup (120g) plain nonfat Greek yogurt
6 tbsp (90mL) pure maple syrup
¼ cup (60mL) nonfat milk

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.

PUMPKIN OATMEAL CAKE



Pumpkin Oatmeal Cake image

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

2 cups oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat milk
1/2 cup egg substitute
1/2 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

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

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

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