Choosing to roast and carve your own pumpkin is an undertaking. Few will dare to tread this path to reap the delicious rewards when Libby will do it for us (whoever Libby is, millions of pie-makers around the country must thank her every November.) But when you’re just making breakfast for yourself, or even for your family, even opening a can of pure pumpkin can feel like a commitment. Unless you’re making a pie or a Pumpkin Pouffle, you won’t use the whole can in one recipe. I’m always thinking of new ways to use up the rest, and it isn’t difficult – who doesn’t love a little pumpkin stirred into their oatmeal? By the end of winter, even that gets a little boring, though; so when I whipped up what may be my last batch of Pumpkin Puffins for the season, I decided to get creative with the remainder of the can. Instead of simply stirring it into regular oats, I made a little cake to test out my new ramekins (the PB&J round just wasn’t enough!) I bought them with the intention of making mini quiches for my dinner party, but they needed a test run. And the test was a round of miniature pumpkin spice oatmeal cake, passed with flying colors!
1/2 cup gluten-free rolled oats
1/4 cup pure pumpkin
1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)
1 Tbsp Greek yogurt (I go for Fage 2% for the creaminess)
1 egg white (substitute applesauce if desired)
1 Tbsp maple syrup
2 tsp flaxseed
1 tsp pumpkin pie spice (or cinnamon and nutmeg)
1 tsp brown sugar
1/2 tsp vanilla extract
For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.
3. Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).
4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.
5. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.
6. Top with a little extra maple syrup and cinnamon, or a dollop of yogurt. Enjoy!
© 2015 Renaissance Runner Girl. All rights reserved.
4 thoughts on “Miniature Pumpkin Spice Oatmeal Cake”
Oh delish! I need to get more creative with my oats.
Oats are so so versatile…the experimenting also doesn’t take much extra time, most of my oat recipes just involve a few extra ingredients to turn regular oats into a sweet treat!
What a brilliant way to start the day!
Thanks of linking up with us over at Fabulous Foodie Fridays! xx
I need to make more awesome baked goods with oatmeal! ❤ This looks really good!