Instant Pot Creamy Pumpkin Maple Oats
The cooking process for this oatmeal is totally hands off - but it takes time for the instant pot to come up to pressure. The oats also turn out best if you let the instant pot natural release for at least 12 minutes. I would plan for 30 minutes start to finish for this oatmeal to be on your table.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/4 cups water
- 1/4 teaspoon cinnamon
- 1 cup gluten-free steel cut oats
- 1 13.5oz can coconut milk (regular or light)
- 1/4 cup pumpkin
- 2-3 tablespoons maple syrup
- 1 tablespoon brown sugar or coconut sugar
- toasted chopped pecans for serving (optional)
- Carbohydrate 2.96173833333333 g
- Cholesterol 0 mg
- Fat 0.0406666666666667 g
- Fiber 0.49898332341512 g
- Protein 0.322105 g
- Saturated Fat 0.0180691666666667 g
- Serving Size 1 1 recipe (330g)
- Sodium 12.5976666766841 mg
- Sugar 2.46275500991821 g
- Trans Fat 0.0140351666666667 g
- Calories 21 calories
In the pot of a 6-quart instant pot add the oats, coconut milk, water, salt and vanilla. Close the instant pot lid. Press MANUAL and set timer for 10 minutes. When the 10 minutes of cooking are up, let the oatmeal natural release for at least 12 minutes before releasing the pressure. Stir in the pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon. Serve topped with almond milk and chopped pecans. Enjoy!
