Pumpkin Oat Cake

This cozy pumpkin oat cake bakes up humble on the outside but slices into a soft, moist center packed with warm fall flavor.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup pumpkin puree
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans
• 2 tbsp melted butter or coconut oil

Instructions

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round or square baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, vanilla, and melted butter until smooth.
3. Add the oats, cinnamon, pumpkin pie spice, baking powder, and salt, then stir until everything is well combined. Fold in the chopped nuts if using.
4. Let the batter sit for 5 minutes so the oats can absorb some of the liquid.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 30 to 35 minutes, or until the top looks set and the center is just cooked through.
7. Cool for 10 minutes before slicing and serving warm, as is or with yogurt, whipped cream, or a drizzle of extra maple syrup.

Tip: For an even softer, cake-like texture, blend 1 cup of the oats into oat flour before mixing it into the batter.