Pumpkin and Oats snack cake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 277.1
- Total Fat: 12.9 g
- Cholesterol: 41.3 mg
- Sodium: 154.8 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 4.9 g
- Protein: 6.3 g
View full nutritional breakdown of Pumpkin and Oats snack cake calories by ingredient
Introduction
It is that time of the year and I just have to have something made out of pumpkin so I make these to eat for breakfast or just for a special snack. Not too sweet either. I don't remember where I got this recipe but it is my go to in the fall. It is that time of the year and I just have to have something made out of pumpkin so I make these to eat for breakfast or just for a special snack. Not too sweet either. I don't remember where I got this recipe but it is my go to in the fall.Number of Servings: 9
Ingredients
-
1/3 cup olive oil
1/4 cup maple syrup -- Or any combination you like
1/4 cup honey --
2 eggs, room temp
1 cup plain pumpkin puree
1/4 cup skim milk-super calcium (orange top)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice or any combo you like
1-3/4 cup whole wheat flour
1/3 cup old fashioned oats plus more to sprinkle on top
1-1/2 oz chopped walnuts or any nut you prefer or just leave out if you are not a fan
Tips
Can make these in muffin tin or loaf pan but adjust baking time as needed. Can freeze leftovers. I make into muffins if freezing.
Directions
Preheat oven to 325 degrees. Spray an 8x8-inch glass baking dish with kitchen spray and set aside. Whisk oil, honey and maple syrup together by hand. Add eggs and pumpkin puree and mix well. Mix in vanilla and milk. Add spices, baking soda and salt. Fold in flour and oats just until combine. Add walnuts. Pour into prepared baking dish and sprinkle oats on top. Bake until middle springs bake with lightly touched or a tooth pick comes out clean. Cool completely in dish, these are very delicate and then cut into 9 pieces.
Serving Size: cut into 9 squares
Serving Size: cut into 9 squares