Try this Baked pumpkin oat cake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 407 | ||
Calories from Fat: 57 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 93.5mg | 3 % | |
Potassium 667.6mg | 18 % | |
Total Carbohydrate 78.3g | 23 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 72.8g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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