Pumpkin Chocolate Oatmeal Tart

By on April 23, 2012 in Desserts

You all know that I am a precision cook. I find enjoyment and comfort in following recipes to the letter, as I fear failure when I venture off on my own.

Since my time in Toronto, I’m more willing to veer off-recipe and – gasp – even attempt recipes from scratch.

I was inspired by this tartlet recipe, but wanted to use up some ingredients I had in the fridge. And that’s how this pumpkin tart was born.

It was delicious, light and warmly spiced with cinnamon, but unless I had a bite that included a chocolate chunk, it wasn’t sweet enough for me. I would definitely add in a bit more sweetener next time.

My dinner party guests gobbled it up, though, so the sugar scarcity couldn’t have been that much of a hardship.

What inspires you most in the kitchen?

Pumpkin Chocolate Oatmeal Tart
Adapted from Oh, Ladycakes

1 cup pureed pumpkin
1 1/2 cups gluten-free oats
1/4 cup shredded coconut
1/4 cup almond milk
1/4 cup coconut sugar
1/4 cup ground chia
1/2 tsp cinnamon
2 tbsp cacao nibs
2 tbsp chocolate chunks

In a large bowl, mix the pumpkin, shredded coconut, milk, chia, coconut sugar and cinnamon. Stir in the oats, cacao nibs and chocolate chunks.

Press the mixture into a greased 10-inch tart pan, or cake pan or pie plate. Bake at 350 degrees F for about 20 minutes, until the tart is dry and slightly browned at the edges.

Cool on a wire rack. Cut into wedges and serve.

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11 Responses to Pumpkin Chocolate Oatmeal Tart

  1. frugalfeeding April 23, 2012 at 12:54 pm #

    That is such a delicious looking tart – I love it. In fact, I’ve never seen anything like it, so I adore it.

    Reply
  2. thefoodery April 23, 2012 at 1:01 pm #

    Pumpkin and chocolate! I love them both but never had them together. I will give this a try, thanks for the recipe!

    Reply
  3. Big Hungry Gnomes April 23, 2012 at 1:05 pm #

    Your tart sounds delicious. The mixture of pumpkin, aromatic cinnamon and coconut, oats and chocolate is fantastic. Thanks for sharing the fantastic recipe

    Reply
  4. Haley @ Health Freak College Girl April 23, 2012 at 1:59 pm #

    amazing combo!

    Reply
  5. Redd H from Salted Spoon April 23, 2012 at 5:01 pm #

    Oh I am definitely making this this weekend! Do you think it would be okay with regular milk instead of almond milk?

    Reply
    • Sondi Bruner April 23, 2012 at 5:22 pm #

      Yes, that should work – you just need a liquid, even water would probably be ok.

      Reply
  6. Meghan (Making Love In The Kitchen) April 25, 2012 at 9:35 am #

    Please please, pretty please, take a trip back to the kitchen and make this for us? It looks SO delicious! Great work Sonderson!

    Reply
  7. becky June 9, 2012 at 6:09 pm #

    what can i use instead of chia? havent ventured into buying it yet.

    Reply
    • Sondi Bruner June 10, 2012 at 6:26 pm #

      You could try ground flax mixed with water and see if that works.

      Reply
      • becky June 11, 2012 at 5:11 pm #

        thanks! I can try that, I do have some ground flax!

        Reply

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