Description
This Healthy Pumpkin Oatmeal Snack Cake is a perfect low-fat, gluten-free friendly treat that’s ideal for breakfast, snacks, or a wholesome dessert! Made with cozy spices, sweet pumpkin purée, and hearty oats, it’s an easy-to-make, delicious cake that you’ll love having around for a quick bite. Plus, the smell while it’s baking? Incredible!
Ingredients
Scale
- 1 ½ cups (150g) instant oats (gluten-free, if necessary)
- 1 ¼ cups (150g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- 1 cup (244g) pumpkin purée (not pumpkin pie mix)
- ½ cup (120g) plain nonfat Greek yogurt
- 6 tbsp (90mL) pure maple syrup
- ¼ cup (60mL) nonfat milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate large bowl, whisk the coconut oil, egg whites, and vanilla extract until combined. Stir in the pumpkin purée and Greek yogurt until smooth.
- Add the maple syrup to the wet ingredients. Stir until fully incorporated.
- Alternate between adding the dry oat mixture and the milk to the wet ingredients, beginning and ending with the dry mixture. Stir just until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 25-28 minutes, or until the center feels firm to the touch and a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan before slicing into squares.
Notes
- Make sure to measure oats and flour correctly. Too much will result in a dry cake.
- If you don’t have instant oats, you can make them by pulsing old-fashioned oats in a food processor.
- You can substitute white whole wheat flour, all-purpose flour, or gluten-free flour as needed.
- For a gluten-free option, use a blend like Bob’s Red Mill gluten-free flour.
- Any milk can be used in place of nonfat milk.
- Store in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25-28 minutes
- Category: Snack, Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of the cake)
- Calories: 85 kcal
- Sugar: 4g
- Cholesterol: 0mg