Difficulty: Easy - for beginners
Dietary guidance: v g
2 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cup whole milk
1 cup canned pumpkin
1 1/2 tablespoon unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 large apple, finely chopped
For Streusel Topping
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup finely chopped pecans
Spray 8 individual ramekins with baking spray
In a large bowl, combine oats, brown sugar, cinnamon, pumpkin pie spice, salt, baking powder and cranberries.
In another bowl, combine milk, pumpkin, butter, egg, vanilla and apple. Add to dry ingredients and mix thoroughly.
Scoop into ramekins (about 1/2 cup) and sprinkle with Streusel topping.
To make Streusel topping, combine all ingredients until crumbly.
Cover ramekins and refrigerate overnight.
Remove oat cakes from refrigerator before you preheat the oven to 350 degrees. Bake for 20 minutes, or until tops are firm when touched.