Creamy Pumpkin Maple Oats: Instant Pot Recipe
Pumpkin oats: master this creamy, spiced Instant Pot breakfast in under 30 minutes. Perfect for cozy fall mornings and easy meal prep.
Ingredients
- 2 cups gluten-free steel cut oats
- 13.5 oz can coconut milk (regular or light)
- 2 1/4 cups water
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup pumpkin
- 2-3 tablespoons maple syrup
- 2-3 tablespoon brown sugar or coconut sugar
- 1/2 teaspoon cinnamon
Instructions
- Spray the pot of a 6-quart instant pot with cooking spray. Add the oats, coconut milk, water, and salt. Close the instant pot lid.
- Press MANUAL and set the timer for 4 minutes to cook the oats.
- When the 4 minutes of cooking are up, let the oatmeal natural release for 20 minutes before releasing the rest of the pressure.
- Stir in the vanilla, pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon.
- Serve topped with almond milk and chopped pecans. Enjoy!
Notes
- For an even creamier texture, stir in an extra splash of almond milk or coconut cream just before serving.
- If you prefer a less sweet oatmeal, start with 2 tablespoons of maple syrup and brown sugar, then adjust to your taste.
- Make-ahead: Prepare a larger batch and store in individual airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave with a little extra liquid. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a less sweet oatmeal, start with 2 tablespoons of maple syrup and brown sugar, then adjust to your taste.
- Make-ahead: Prepare a larger batch and store in individual airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave with a little extra liquid. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.