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! Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

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.

Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

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. Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

To me the combination is so energizing. I feel full and satisfied, without feeling tired.

Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

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.

Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

So warming and nutritious.

Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

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!

xoxo

 

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Instant Pot Steel Cut Oats with Pumpkin and Walnuts- a delicious healthy vegan breakfast perfect for fall! #instantpot #steelcutoats #pumpkinoats #veganbreakfast #veganoats #vegan #pumpkinoatmeal

Instant Pot Steel Cut Oats with Pumpkin and Walnuts

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: breakfast, vegan, fall
  • Method: instant pot pressure cooker
  • Cuisine: northwest
  • Diet: Vegan

Description

Steel Cut Oats made in an Instant Pot with pumpkin and toasted walnuts! A delicious healthy vegan breakfast, perfect for fall!


Ingredients

Scale
  • 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
  • 23 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

Top with:

  • ½ cup toasted walnuts
  • optional – 1-2 teaspoons coconut oil or butter
  • optional – warm nut milk

Instructions

To the Instant Pot,  add the water, nut milk, maple, vanilla, nutmeg, cinnamon and salt, stir to combine, and add the steel cut oats. Give another good stir.

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!


Notes

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.

Pumpkin Puree: A reader suggested stirring in the pumpkin puree after the oats are cooked to prevent the burn error. I haven’t tried this but really like this suggestion! Makes a whole lot of sense!

Nutrition

  • 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

Keywords: steel cut oats instant pot, instant pot steel cut oats, pumpkin oats, pumpkin steel cut oats, pumpkin recipes, how to make steel cut oats in an instant pot.

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  1. I’ve made this recipe many times, but lately I keep getting a burn signal. I can’t figure out why. I’ve used almond milk and skim milk and had success with both. I’ve done single and double batches and had success. But for whatever reason, I’m getting more frequent burn notices and then have to switch to stove top. Any suggestions?

    1. Hummm… I’m just not sure here-shoot! Is there anything hiding on the bottom of the instant pot liner?

      1. Not that I’m aware of. Maybe I’ll give it a really good scrub before the next batch and then put a light layer of oil.

      2. I figured out my problem! The seal on my instant pot needed to be replaced! Now it’s working like a charm again. 🙂

  2. Looks delicious. I love steel cut oats. I don’t have an Instant pot, but have been making steel cut oats for decades. Takes a bit of thinking ahead, but if one soaks the oats for a while in the liquids BEFORE cooking, then they come out creamy. I put my oats together the night before, with whatever add-ins and spice, etc that I want. Now I will try this mix of ingredients! Let them soak for at least half an hour to overnight, then cook o stovetop as directed. Very creamy and delicious.

    1. Hi Judy–do you pre-soak in water (then drain) to reduce phytic acid in oats before mixing with your spices etc? Seems like a perfect opportunity for removing anti-nutrients (and thus boost nutrition) that’s easily missed when rush cooking in an instant pot.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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