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Hello, friends! As usual, pumpkin came in the first of September, but since I still have some great non-pumpkin recipes to share with you, I thought I’d wait a little while to jump on the wagon. I do have a delicious pumpkin butter recipe coming up next Monday that I think you’ll really enjoy! Pumpkin donuts, a single-serve pumpkin cheesecake, and a no-bake pumpkin dessert are just a few of the recipes currently on my radar, so stay tuned…. But first I have to actually find some pumpkin. There seems to be a shortage in my area!
Cookbook Update:
I just gave the final approval for my cookbook’s cover design yesterday! The cover was definitely one of the hardest parts of the process to date. I tend to be kind of opinionated and exacting where my work is concerned…. My poor designer has been a very good sport. Preorder should open on this page sometime near the beginning of October, so please stay tuned!
Today’s oatmeal cake recipe isn’t pumpkin, but it does contain some fall spice. Soaking the batter overnight gives this cake a really neat texture that sets it apart from regular ol’ baked oatmeal. The recipe makes 4 servings so you can share it with your family or refrigerate it for breakfasts or desserts for yourself throughout the week. When the cake is warm, I like to top it with a little reduced-fat cream cheese (Trim Healthy Mamas, if you stick to 1 1/2 T. or less, you should keep within E fat guidelines) and sugar-free syrup. When cold, the cake tastes sweeter, the peaches are more noticeable, and it really does taste like dessert!
If you’re already in the mood for pumpkin, click here to see all my pumpkin recipes in one handy picture index! This Pumpkin Delight has been getting lots of love lately.
I don’t usually do this, but today I’m going to ask you to pray for one of my friends and her family. Robin blogs THM-friendly recipes over at MamaShire. Recently she found out that her husband has Stage 4 Lung Cancer, and my friend Jennifer Griffin from A Home with Purpose set up a GoFundMe account to share the details. You can see that here. Please remember Rob and Robin Brookshire and their two daughters in your prayers! You can get updates on their journey here on Robin’s website.
As always, remember to check the Notes section of the recipe for answers to FAQs and refer to the Suggested Products section below the recipe to find links to products I use and recommend!
You might also enjoy:
- Starting THM
- my recipe index
- my recipes indexed by THM fuel type, allergy info, and theme
- my peach recipes
- my E dessert recipes
I just approved my cookbook’s final cover design yesterday! The book will be available for preorder on my website (on this page) near the beginning of October 2016. Stay tuned! There will be a preorder discount and some other goodies involved!
- 2 c. old-fashioned oats*
- 1 c. unsweetened almond milk**
- ½ c. unsweetened applesauce
- ½ c. egg whites
- 1 tsp. molasses
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- ½ tsp. each cinnamon, ginger, salt
- ½ tsp. maple extract
- ¼ tsp. ground cloves
- 6 doonks THM Pure Stevia Extract Powder***
- 1½ c. peeled, chopped peaches
- Beat all the ingredients except the peaches together. Fold in the peaches gently. Cover and refrigerate overnight (this provides a cake-like texture).
- In the morning, pour the mixture into a greased 9" pie plate and bake at 350* for 35 minutes. Serve warm with reduced-fat cream cheese (1½ T. per serving) and sugar-free syrup or refrigerate and eat cold.
**Use carton coconut milk for a nut-free version. Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
***If you don't plan to top this cake with sugar-free syrup, you may wish to add more sweetener.
Topping this with reduced-fat cream cheese would obviously take it out of the dairy-free category.
Suggested Products:
Yum! This sounds great as is. I used your recipe as a base for my own concoction. I used two egg whites and added 3 extra whole eggs (I’m breastfeeding so crossover a lot) to increase the protein as I was serving it for a meal. I used maple syrup instead of the molasses and left out the other sweeteners and maple flavoring. I used a cup of raisins instead of peaches. I also substituted half the oats with quick oats and didn’t soak as I wanted baked oatmeal in a hurry. We ate it with apple sauce on top. Pretty sure I added too many carbs too it for even an E meal, but it was tasty!
Just curious why the recipe is called GINGER PEACH OATMEAL CAKE when there is no ginger in the ingredients… 🙂
There’s ginger in there. 🙂 1/2 teaspoon, listed with the cinnamon and salt.
Someone shared this recipe on the THM- beginners facebook page, and I thought it looked yummy. I made this for breakfast this morning, and boy was it delicious! So good that even my 2 kids (ages 8 and 4) gobbled it up and asked me to make it all the time! I did have to make a substitution though, as I didn’t have any applesauce. I used an equal amount of plain nonfat greek yogurt, and my diy gentle sweet. We served it with just a tiny pat of butter (about 1 tsp to keep in in an E setting). Even my kids didn’t need any syrup on it! Thanks again for the recipe!
I’m so glad you all liked it, Leah!
I stumbled upon your Blueberry Oatmeal Cake a few weeks ago and it was a HUGE hit with my family! We’ve made it twice already and my daughter is asking for more. The first time I made it, it was the morning of the presidential inauguration. (We live in DC so Inauguration Day is a school holiday for us.) I made the Oatmeal Cake per your recipe (with the blueberries) and then added fresh strawberries on top to represent the red, white, and blue of the day. It was my kids’ first time watching an inauguration. Thanks for all your great recipes!! Especially the dairy-free recipes, which meet our dietary restrictions. Blessings to you, Brianna!
I’m so glad you all enjoyed it, Amy! Great tweaks!
I have disliked sugar substitutes for many years and some of them upset my stomach.
Now I have found “Swerve” which measures and tastes like sugar. I am trying to substitute this for Stevia (which I don’t like the taste of) and all others.
Thanks for sharing with us about Robin’s husband. I have used enough of her recipes to be familiar with the site even though I don’t subscribe to it. We “sent ahead” our 4-1/2 year old daughter after a 2-1/2 year battle with cancer so cancer concerns are always close to our hearts. Will pray!
Thank you, Janelle. I’m sure that a cancer battle is something that can only be properly understood by experience.
Do you think frozen peaches would work just as well as fresh?
I’m sure they won’t be as good, but I’m sure they would work. 😉 Thaw and drain before adding.