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Creamy Pumpkin Maple Oats: Instant Pot Recipe - pumpkin oats - Pumpkin oats: master this creamy, spiced Instant Pot breakfast in under 30 minutes. Perfect for c

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.
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Prep Time 26 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Press MANUAL and set the timer for 4 minutes to cook the oats.
  3. When the 4 minutes of cooking are up, let the oatmeal natural release for 20 minutes before releasing the rest of the pressure.
  4. Stir in the vanilla, pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon.
  5. 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.