Ingredients

2 cups rolled oats (180 g)

1 cup pumpkin purée (240 g)

2 large eggs

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp vanilla powder

2 tsp baking powder (8 g)

Small pinch of sea salt

Optional: 2 tbsp maple syrup or honey (40 g) if you prefer it sweeter

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Preparation

1. Preheat the oven to 350°F (180°C) and lightly grease or line an 8-inch (20 cm) baking dish.

2. Add the rolled oats to a blender and blend until they become a fine oat flour.

3. Add the pumpkin purée, eggs, cinnamon, ginger, vanilla powder, baking powder, sea salt, and optional honey or maple syrup.

4. Blend until the batter is smooth and well combined.

5. Pour the batter into the prepared baking dish and spread it evenly.

6. Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

7. Let it cool for 10 minutes before slicing and serving.

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Tips (For Best Results)

💡 Use 100% pumpkin purée: Avoid pumpkin pie filling, which already contains added sugar and spices.

💡 Blend the oats first: Homemade oat flour creates a softer, more cake-like texture.

💡 Don’t overbake: Remove it as soon as the center is set to keep the bake moist.

💡 Taste the batter’s sweetness: If your pumpkin purée is less sweet, add the optional honey or maple syrup.

💡 Add toppings after baking: Greek yogurt, chopped pecans, walnuts, or a drizzle of almond butter pair perfectly.

💡 Cool before slicing: This helps the bake hold together better.

💡 Store refrigerated: Keep leftovers in an airtight container for up to 5 days.

💡 Reheat gently: Warm individual slices for 20–30 seconds in the microwave or a few minutes in the oven.

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