Ingredients

The following ingredients have 6 Servings
  • 1 cup gluten free steel cut oats ((not quick cooking steel cut oats))
  • 3 ½ cups water
  • 1/2 cup canned coconut milk
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • Stevia drops, to taste

Instruction

  • Add the oats, water, coconut milk, and salt to the pressure cooker pot and stir.
  • Close the pressure valve on the pressure cooker and set to "Multigrain" on CrockPot Express or "Porridge" on Instant Pot for 10 minutes.
  • Once the cooking time has completed, turn off the warming feature (if it automatically starts) and let the pressure cooker naturally release pressure for 10 minutes, then do a quick release of pressure by opening the valve and releasing the rest of the steam.
  • Once the steam has fully released, open the pressure cooker and stir the oatmeal. It will seem thin at first, but this will thicken up quite a bit as it cools.
  • Stir in the coconut sugar, pumpkin puree, pumpkin pie spice, cinnamon, and Stevia drops (to taste).
  • Remove the pressure cooker insert (with the oatmeal still inside) and set it on a cooling rack and allow the oatmeal to cool for about 10 minutes before serving. Stir again and serve topped with more coconut milk.