Healthy Pumpkin Oatmeal Snack Cake Food
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.
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
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 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
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