Salted Caramel Pumpkin Oatcake

I’m not sick of pumpkin yet, no sirree!

This oatcake recipe is made with two of my favorite fall flavors;
pumpkin and salted caramel.

I’ve made recipes with pumpkin + chocolate, and of course my favorite pumpkin + peanut butter…so I’m very excited to share with you this new pumpkin recipe.

Salted Caramel Pumpkin Oatcake



  • 2/3 cup instant rolled oats
  • 1 1/3 cup cup water (or milk of preference)
  • 1 tbsp chia seeds
  • 2 packets of stevia (or sweetener of preference)
  • 1 tbsp sugar-free salted caramel Torani syrup
  • 3 tbsp canned pumpkin puree
  • 1/4 tsp cinnamon
  • pinch of sea salt (optional)


  1. In a medium pot, add your water, oats, chia seeds and sweetener. Stir everything together, and heat up over medium-high heat. Let it cook for at least 3-5 minutes until it gets very thick and creamy.
  2. Mix in the rest of your ingredients (pumpkin, cinnamon, syrup, salt).
  3. Pour your oatmeal into an individual mini cake pan. Cover, and refrigerate overnight to let it set.
  4. The next day carefully plop your oatcake out of the pan. Top with any additional toppings as desired (nut butter, caramel syrup, cinnamon, nuts, chocolate chips, raisins, etc.)



  • Calories: 285 kcal
  • Carbs: 48 g
  • Protein: 10 g
  • Fiber: 13 g
  • Fat: 9 g



2 thoughts on “Salted Caramel Pumpkin Oatcake

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