Description
Steel Cut Oats made in an Instant Pot with pumpkin and toasted walnuts! A delicious healthy vegan breakfast, perfect for fall!
Ingredients
- 2 cups water
- 1 cup milk ( almond milk, oat milk, hemp milk, soy milk, or milk of your choice)
- 1/4 teaspoon salt, more to taste
- 2–3 tablespoons real maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 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:
- 1/2 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