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pumpkin spinach oat cakes

Pumpkin & Spinach Oat Cakes

Maggie Michalczyk, RDN
Savory pumpkin & spinach oat cakes are a delicious savory way to use oats. Combining oats, pumpkin puree, and spinach along with savory spices for a plant-based burger like patty that can be eaten as is, on top of a salad or even in a bun with toppings!
Prep Time 5 mins
Cook Time 5 mins
Servings 4 oat cakes


  • 1/2 cup oat flour
  • 1 cup Quaker Old- Fashioned Oats
  • 1 tsp ground mustard
  • 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • 1 tsp. black pepper
  • 1/4 tsp. salt
  • cup pumpkin puree
  • 1 large egg lightly beaten
  • 2 tsp. olive oil
  • 1 cup spinach


  • In a small bowl, whisk together the oat flour, oats, ground mustard, garlic powder, turmeric, black pepper and salt.
  • In a separate bowl whisk together the egg, pumpkin puree, lemon juice. Combine the egg mixture with the oat mixture and mix together. 
  • Heat a saucepan over low heat add 1 tsp. olive oil and sauté the spinach until lightly wilted. Remove from heat and fold the spinach into the oat mixture.
  • Pack the oat mixture into a 1/3 cup measuring cup. Heat a sauté pan on medium-low heat and add the remaining olive oil. Scoop the patty out of the 1/3 cup measuring cup and onto the pan to heat, flipping so that both sides get golden brown.
  • Remove from heat, and enjoy! 
Keyword savory oat cakes