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  • Writer's pictureCaitlin Berenson

pumpkin pie oat cake

vegan, gluten-free

 

Here’s a PUMPKIN PIE OAT CAKE to make your sunday scaries a little less scary <3 I usually add a nut butter on top of my baked oats but I made a glaze for this one! Remember that it’s ok to have the sugary glaze instead of a nut butter if that’s what you want. Enjoy it and move on! Sugar is neverrrrr worth stressing over!!

INGREDIENTS:

  • 1/4 cup oats

  • 1/4 cup Bob's Red Mill GF 1:1 Flour (sub oat flour)

  • 1/2 tbsp ground flaxseed

  • 1/2 scoop vanilla plant protein powder

  • 1/2 tsp baking powder

  • Pumpkin pie spice to taste

  • 1/4 cup pumpkin puree

  • 1/2 cup oat milk

DIRECTIONS:

  1. Preheat oven to 350 F.

  2. Mix all the dry ingredients in a bowl.

  3. Add the pumpkin puree and oat milk.

  4. Mix and pour into an oven-safe bowl.

  5. Bake for 20-25 minutes.

  6. For the glaze, I mixed about 1/3 cup powdered sugar with 1/2 tbsp oat milk and poured it on top before eating!

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