Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsweetened pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 Tablespoons butter or vegan butter, melted (optional)
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon cinnamon*
  • 1/4 teaspoon nutmeg*
  • 1/4 teaspoon cardamom*
  • 1/4 teaspoon salt
  • 3 cups almond milk (can substitute your favorite milk or water)
  • 1 cup steel-cut oats (certified gluten-free, as needed)

Instruction

  • In your Instant Pot, combine pumpkin puree, maple syrup, butter/vegan butter (if using), vanilla, cinnamon, nutmeg, cardamom, and salt.
  • Whisk to combine, then add the almond milk. Whisk to incorporate the milk.
  • Stir in the steel cut oats, making sure to stir well (this will prevent a burn notice)
  • Secure the lid, and double check that the pressure valve is set to SEALING (not “venting”).
  • Pressure cook on manual/high pressure for 5 minutes.
  • Allow the pressure to naturally release 15-20 minutes.
  • Quick release any remaining pressure by carefully moving the pressure valve to the VENTING position.
  • Carefully open the lid, then stir the oatmeal to combine.
  • Let the pumpkin steel cut oats rest for at least 5-10 minutes before serving. The oats will continue to absorb the liquid and thicken.
  • Serve portions warm in bowls with additional milk, pure maple syrup, pecans, or any other desired toppings.