The holidays are upon us! I love, love, love this time of year! One reason, is because I enjoy coming up with indulgent delicacies that are so healthy that the hubby and I can polish off the entire pan in one sitting if we want to, all without worrying much about our waistlines or sugar overloads.
Raw vegan cinnamon rolls made with a banana base is one of our favorites, but I also love coming up with treats, like cakes and pies, made of oats and other whole foods that we can feel good about eating for dinner if we want to. Last night was one of those nights when we felt like something indulgent for dinner, and I wanted to come up with something that celebrates the holidays, because, well, it’s the holidays!
That’s how this hardy pumpkin persimmon oat cake was born. I had one persimmon left from the batch my husband, Ben, thought to bring me last week. I also had a bit of pumpkin puree leftover from a fresh pumpkin a neighbor recently gave us, so I figured I could make a pie of some kind.
The only problem was… I was feeling pretty lazy! I didn’t want to go about making a pie crust and such, so I blended some oats and a quick filling, and baked an oat cake instead. It’s a lot like bread, and it is sweetened only with dates so it isn’t tooooo sweet as a treat for breakfast, lunch, or dinner.
This makes for one perfect holiday breakfast – but like I said, it is certainly easy to incorporate into any meal of the day. Pre time takes 10 minutes tops, which makes the cake ready to eat about 30 minutes once you decide to actually make it. Enjoy!
Persimmon Pumpkin Oat Cake
- 3 cups oats
- 1 cup pumpkin puree (fresh or canned)
- 1 persimmon (or another ½ cup of pumpkin puree)
- 1 cup pitted medjool dates, soaked in water for at least an hour
- 1 cup water
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp nutmeg
- ¼ tsp salt
Chocolate Topping (Not necessary):
- ½ cup water
- 2 tbsp cacao powder
- ½ cup dates
- ½ tsp vanilla extract
Preheat oven to 350 degrees F.
Grind half of the oats in a food processor or blender until it reaches a flour-like consistency, and then transfer to a large mixing bowl.
Add the un-ground oats to the mix and set the bowl aside.
Place the rest of the ingredients in your blender and mix on high until smooth and creamy.
Transfer the mixture into the bowl with the oats and stir with a large spoon until all of the oats get saturated. If necessary, add about a half cup of water to loosen the mixture so that it is easy to stir.
Transfer the mixture into a round 8-inch baking dish and bake for about 20 minutes, or until the cake feels firm to the touch on top.
*If using the chocolate topping, blend the ingredients on high until smooth and then spoon to the top of the oat cake before baking.
Remove from the oven, let rest for about 5 minutes, and serve warm alone or with some banana ice cream or sweet coconut cream!