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Toasted Pecan Pumpkin Oat Cake

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 ...
2
35 min
TOTAL TIME
198
CALORIES
$0.57
PER SERVING
Toasted Pecan Pumpkin Oat Cake
Directions
9 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
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.
Health Info
Macros
24g
CARBS
9g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
Frequently Asked Questions
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