Description
Deliciously moist pumpkin oat cakes, perfect for a healthy dessert or snack.
Ingredients
Scale
- cooking spray or coconut oil (for greasing ramekins)
- ½ cup rolled oats
- 1 teaspoon baking soda
- ¼ cup creamy natural peanut butter
- ¼ cup pumpkin puree (NOT pumpkin pie puree)
- 1 medium ripe banana (broken into small chunks)
- 2 large eggs (lightly whisked)
- ½ cup plain Greek yogurt (for icing)
Instructions
- Position a rack in the center of the oven and preheat to 350℉. Generously grease two ramekins with coconut oil, cooking spray, or butter.
- Add the oats and baking soda to a food processor fitted with an s-blade and process until a flour-like consistency has been reached.
- Add the peanut butter, pumpkin puree, banana chunks, and whisked eggs to the food processor and process until everything is combined and smooth.
- Evenly divide the batter between the two prepared greased ramekins and place on a small tray. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan on a cooking rack for 10 minutes. After 10 minutes, run a knife around the edges, carefully invert to remove the cakes from the ramekins, and continue to cool completely.
- Once cooled, spread a thin layer of Greek yogurt on one of the layers. Place the second layer on top of the first and finish icing with the Greek yogurt as desired.
Notes
- For a sweeter taste, add a drizzle of honey or maple syrup on top before serving.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg