Instant Pot Pumpkin Oatmeal Recipe
Are you looking for a warm, comforting breakfast recipe? Look no further than this delicious Instant Pot Pumpkin Oatmeal recipe! This recipe is made with all natural ingredients, making it a healthy and delicious way to start your morning. This recipe is also great for meal prepping as it can be made ahead of time and stored in the refrigerator for up to 5 days. The pumpkin flavor is subtle but adds a great depth of flavor to the oatmeal. Enjoy this delicious and healthy breakfast recipe!
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
- 1 cup steel cut oats
- 3 cups water
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon pumpkin spice
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Instructions
1. Place the steel cut oats, water, and salt in the Instant Pot.
2. Stir to combine and close the lid.
3. Select the “Manual” setting and set the timer to 10 minutes.
4. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
5. Open the lid and stir in the pumpkin puree, maple syrup, and pumpkin spice until combined.
6. Serve the oatmeal with the walnuts and cranberries.
Equipment
- Instant Pot
- Measuring cups and spoons
- Spatula
Notes
If you don't have an Instant Pot, you can make this recipe on the stovetop. Simply combine the oats, water, and salt in a pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the oats are tender. Then stir in the pumpkin puree, maple syrup, and pumpkin spice until combined.
Nutrition: Per Serving
- Calories: 266
- Fat: 7g
- Carbohydrates: 45g
- Protein: 6g
Recipe Tips
Feel free to add other mix-ins to customize the oatmeal to your tastes. Chopped nuts, dried fruit, and seeds all work great. You can also top the oatmeal with yogurt, nut butter, or a drizzle of honey for extra flavor and texture. This recipe can also be made vegan by using almond milk or coconut milk instead of water and omitting the walnuts and cranberries.
This oatmeal is a great meal prep option as it can be stored in the refrigerator for up to 5 days. Simply portion it into individual containers and reheat in the microwave or on the stovetop when ready to eat.
If you don't have pumpkin puree, you can make your own by roasting a sugar or pie pumpkin. Cut the pumpkin in half and remove the seeds. Place the halves face down on a baking sheet and bake at 350°F for 45 minutes or until the pumpkin is tender. Let cool and scoop out the flesh. Puree the flesh in a blender or food processor and measure out 3/4 cup for the recipe.
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