Relish a breakfast that feels like a dessert with our Toasted Pecan Pumpkin Oat Cake. It's a simple, healthy, and comforting dish featuring wholesome oats and pure pumpkin puree, sweetened with maple syrup and spiced with the warmth of cinnamon and rich pumpkin spice. Tossed with a generous handful ...
Preheat your oven to 350 degrees Fahrenheit and apply a coating of cooking spray in a baking dish.
2
In a large bowl, combine rolled oats, pumpkin puree, almond milk, large eggs, maple syrup, vanilla extract, baking powder, pumpkin spice, cinnamon, and a pinch of salt.
3
Stir the mixture until it is well incorporated.
4
Fold in the chopped pecans and semisweet chocolate chips, reserving a few for the top.
5
Allow the mixture to stand for 5-10 minutes for the oats to absorb some of the liquid.
6
Pour the oat mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining pecans and chocolate chips on top.
7
Bake in the preheated oven for 25 minutes, or until a knife inserted in the center comes out mostly clean.
8
Allow the cake to cool for 5 minutes.
9
Serve warm and enjoy the nutty, pumpkin-spiced goodness of your Toasted Pecan Pumpkin Oat Cake.