Instant Pot Steel Cut Oats with Pumpkin and Walnuts – a delicious healthy vegan breakfast perfect for cozy fall mornings! Quick and easy, filling and hearty!
As the leaves drop and the weather cools, I find myself craving more warm and cozy breakfasts and often turn to steel-cut oats. In this recipe, steel-cut oats are cooked in an Instant Pot.
Infused with pumpkin puree, maple syrup, vanilla, nutmeg and cinnamon, the steel-cut oats cook in about 4 minutes on high pressure before naturally releasing. When they are finished, divide the pumpkin steel-cut oats among bowls and top with toasted walnuts.
The combination of toasted walnuts, pumpkin, maple and the warm fall spices, are so comforting and warming! A beautiful and energizing start to the day. And the leftovers can be refrigerated and reheated during the busy workweek.
This week I’ve partnered with California Walnuts to create this cozy fall breakfast. The addition of toasted walnuts gives the pumpkin steel-cut oats a wonderful earthy crunch and delicious texture, not to mention added protein (4 grams/ounce), fiber (2 grams/ounce) and good, plant-based fats (13g/oz polyunsaturated and 2.5g/oz monounsaturated fat)and healthy plant-based fats.
They are also low in cholesterol and are the only nut with a significant amount of plant-based omega-3 ALA (2.5 grams/ounce).
Topping our morning grain bowls with toasted walnuts is a simple way to incorporate more omega-3’s into our everyday meals.
To me the combination is so energizing. I feel full and satisfied, without feeling tired.
Feel free to heat up warm nut milk ( I like unsweetened vanilla almond milk) and pour over your steel-cut oats. Or add a dab of butter ( obviously not vegan) or a little coconut oil, for extra richness. I personally prefer just a little drizzle of maple syrup to top it off.
So warming and nutritious.
Hope you enjoy these Instant Pot Steel Cut Oats with Pumpkin and Walnuts – a delicious healthy energizing, vegan breakfast – perfect for chilly fall mornings!
Here are more Cozy Fall Recipes you may enjoy!
Steel Cut Oats made in an Instant Pot with pumpkin and toasted walnuts! A delicious healthy vegan breakfast, perfect for fall!
- 2 cups water
- 1 cup milk ( almond milk, oat milk, hemp milk, soy milk, or milk of your choice)
- ¼ teaspoon salt, more to taste
- 2–3 tablespoons real maple syrup
- 1 teaspoon vanilla
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup steel-cut oats
- 1/2 cup pumpkin puree (please see note)
- optional spice alternatives or additions: cardamom, pumpkin pie spice
Set to pressure cook on HIGH for 4 minutes.
Naturally, release for at least 15 minutes.
Stir in the pumpkin puree, taste, adjust salt and maple and add more milk if you like a looser porridge. Divide among bowls. Top with toasted walnuts and a little drizzle of maple syrup. Feel free to add warm milk or butter ( or coconut oil) for extra richness, or keep it vegan!
To make on the stove top:
- Place all ingredients ( except the pumpkin) in a medium pot and stir well. Bring the mixture to a boil over medium heat. Reduce the heat to a low simmer, cover, and simmer gently until the oats are cooked to your liking, and the oatmeal is thickened, 10-20 minutes. Stir in the pumpkin puree. Top with any of the toppings.
- Serving Size: 1 cup
- Calories: 226
- Sugar: 7.3 g
- Sodium: 222.8 mg
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 36.6 g
- Fiber: 5.5 g
- Protein: 7.8 g
- Cholesterol: 0 mg
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