Baked Goods Breakfast Coconut Milk

Mini Pumpkin Baked Oat Cakes

Mini Pumpkin Baked Oat Cakes

Made with Native Forest Organic Simple Coconut Milk

These Mini Pumpkin Baked Oat Cakes are made with healthy ingredients and seriously taste like you’re eating pumpkin pie for breakfast!

Dessert for breakfast? Don’t mind if we do.

These come together in a matter of minutes and all you have to do is pop them in the oven!

Dollop with a whipped cream, add some cinnamon or pumpkin pie spice and enjoy!⁠⁠
Serves 2:⁠⁠

Ingredients:⁠⁠
1 cup rolled oats⁠⁠
1/2 cup pumpkin purée ⁠⁠
3/4 cup Native Forest Organic Simple Coconut Milk (or milk of choice)⁠⁠
2 tbsp nut butter
2-3 tbsp maple syrup or honey ⁠⁠
2 tsp pumpkin pie spice ⁠⁠
1/2 tsp baking powder ⁠⁠
pinch of salt⁠⁠
dairy-free whipped cream to serve⁠⁠
⁠⁠
Instructions:⁠⁠
Preheat oven to 350F. Place all the ingredients in a blender and blend until smooth. Spray ramekins with olive oil and spoon in the batter. Bake for 25-30 minutes until set. You should be able to scrape a knife around the edges and have the mini cake fall out. Let cool, serve with whipped cream and enjoy!

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