Pumpkin Oatmeal Cakes are a delightful treat that combines the warm flavors of autumn with a nutritious twist. Imagine biting into a soft, chewy cake packed with the rich taste of pumpkin and sweet dates. Not only is this recipe perfect for breakfast or a snack, but it’s also a fantastic way to enjoy the seasonal goodness of pumpkin. Whether you’re a pumpkin lover or just looking for something new to try, these cakes are sure to please!
What You’ll Need for Pumpkin Oatmeal Cakes
To make these delicious Pumpkin Oatmeal Cakes, gather the following ingredients:
- 2 cups (480 ml) water
- 1/2 cup (75 g) chopped dates (about 3 ounces)
- 3/4 cup (180 g) canned pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon salt
- 1 tablespoon ground flaxseed
- 1 1/2 cups (150 g) steel-cut oats
- 1 1/4 cup (310 ml) plain coconut milk (the drinking kind, not canned) or other non-dairy milk
How to Make Pumpkin Oatmeal Cakes
Follow these simple steps to create your own batch of Pumpkin Oatmeal Cakes:
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Blend the Base: In a blender, combine the water and chopped dates. Blend until the dates are finely chopped. Add the canned pumpkin, spices, salt, and ground flaxseed, and blend again until all ingredients are well combined.
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Toast the Oats: Heat a large saucepan over medium heat. Add the steel-cut oats and toast them for 1-2 minutes, stirring occasionally until they’re fragrant.
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Combine Mixtures: Carefully pour the pumpkin mixture into the saucepan with the toasted oats. Stand back to avoid splatters! Then add the coconut milk and stir well.
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Cook the Mixture: Reduce the heat to low and cook the mixture, stirring frequently, for about 30 minutes or until it becomes thick and chewy.
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Prepare the Baking Dish: Line an 11×7 inch (28×18 cm) baking dish with parchment paper. Pour the cooked oat mixture into the dish, spreading it out evenly and smoothing the top.
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Chill the Cakes: Allow the mixture to cool on the counter for an hour, then place it in the refrigerator to chill completely for at least an hour.
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Cut the Cakes: Once chilled, turn the mixture out onto a cutting board and cut it into 16 triangular or rectangular pieces.
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Cook the Cakes: Heat a large non-stick frying pan over medium-high heat. Add half of the oatmeal cakes, cooking each side for 2-3 minutes until they’re lightly browned. Transfer them to a warm oven while you repeat with the remaining cakes.
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Serve and Enjoy: Place two cakes on each dessert plate, and for an extra treat, top with warm Apple-Pecan Compote!
Serve & Enjoy Pumpkin Oatmeal Cakes
These delightful cakes can be enjoyed warm or at room temperature. For a beautiful and flavorful presentation, place two cakes on each dessert plate. Adding warm Apple-Pecan Compote on top creates a delicious combination of flavors and textures that will impress your family and friends. You can also serve these cakes with a dollop of yogurt or a drizzle of maple syrup for added sweetness.
Helpful Tricks for Pumpkin Oatmeal Cakes
- Add Some Nuts: For extra crunch, consider mixing in some chopped walnuts or pecans into the oat mixture before baking.
- Spice It Up: Feel free to play with the spices; adding nutmeg or vanilla can enhance the flavor even more.
- Make it Vegan: Ensure your coconut milk is unsweetened for a healthier option.
Pumpkin Oatmeal Cakes FAQs
Can I use quick oats instead of steel-cut oats?
While steel-cut oats create a chewy texture, you can use quick oats, but the cooking time will be shorter—keep an eye on them!
How should I store leftover cakes?
Store any leftovers in an airtight container in the refrigerator. They’ll stay delicious for up to a week.
Can I freeze these cakes?
Yes! You can freeze the cooked cakes for up to 3 months. Just thaw them in the fridge before reheating.
Try your hand at making these wholesome Pumpkin Oatmeal Cakes, and savor the wonderful flavors of fall with every bite! Enjoy your baking adventure!