Pumpkin Oat Cake Food

BAKED PUMPKIN OATMEAL

Steps:

• At least 30 minutes before making the oatmeal (and up to the day before), line a mesh sieve with cheesecloth. Place pumpkin puree inside and let drain. Press the pumpkin occasionally with a spoon as it drains.Grease an 11x7-inch pan. Preheat oven to 350ºF. Stir oats, sugar, baking powder, salt, and spices. Squeeze cheesecloth to remove excess pumpkin water and place 3/4 cup strained pumpkin in another bowl. Add milk, eggs, butter, and vanilla to the pumpkin and whisk until smooth. Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake. Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.Leftovers may be covered and rewarmed in the microwave. For one piece, 40 seconds at 80% power is sufficient. Try it cold or room temperature on day two as well!

HEALTHY PUMPKIN-OATMEAL BAKE

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.

HEALTHY PUMPKIN OATMEAL SNACK CAKE

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

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.

PUMPKIN AND OAT PANCAKES

Steps:

• In a large bowl, combine flour, oats, wheat germ, sugar, baking powder, salt and cinnamon. In a small bowl, whisk milk, egg, pumpkin and oil; stir into dry ingredients just moistened. , Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Top as desired.

PUMPKIN OATMEAL CAKE

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.

PUMPKIN OAT CAKE

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.