Instant Pot Pumpkin Pie Steel Cut Oatmeal
Instant Pot Pumpkin Pie Steel Cut Oatmeal is an easy and delicious fall breakfast. It is vegan, gluten-free and the perfect way to warm up on a cold morning!
pressurecooker oatmeal, pumpkin spice oatmeal recipe
I used Califia unsweetened
canned pumpkin puree
fine sea salt
pumpkin pie spice
or ground cinnamon
steel cut oats
I used Bob's Red Mill gluten-free
toasted, chopped pecans
additional maple syrup
canned coconut milk or heavy cream
Add the water, milk, pumpkin puree, pumpkin pie spice, and salt to the liner of an instant pot.
Add the steel cut oats and stir to combine.
Twist the lid to lock in place. Select the “Manual” or “Pressure Cook” function, then press the + or – to adjust the time to 3 minutes.
When the pressure cooker beeps, allow it to sit until the pressure drops and the lid opens easily. This is calle “natural release” and can take 10 to 15 minutes.
Carefully remove the lid and stir in the maple syrup. Taste test the oatmeal and adjust the seasoning as needed.
Serve immediately topped with chopped pecans, or nuts of your choice, additional maple syrup and heavy cream or coconut cream if desired.
Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave before serving.
It is recommended that you not use regular dairy milk in oatmeal recipes. The milk sugars cause the oatmeal to burn, so stick to non-dairy forms of milk.
Feel free to substitute your choice of sweetener; honey, coconut sugar, brown sugar.
I love toasted pecans, but pumpkin seeds, walnuts or almonds would be delicious as well.
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