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I’ve been stuck on the same breakfast foods for awhile now + I was ready for something new. I’m a big proponent of making breakfast ahead of time to ensure I get a good start to the day, even when I’m running short on time. During this time of year, I am really into pumpkin, as I know many of you are, too. I found an awesome way to incorporate the tastes of fall into a hearty, comfort food and it is easily adjustable to your own tastes. I loved being able to make this awesome pumpkin maple oatmeal using my Instant Pot on Sunday evening, so I could set it and forget it as I worked on some other meal prep for the week, too.

Ingredients:

(serves 4)

• 1 cup steel cut oats (use gluten free to make your recipe gf)
• 1 1/4 c. water
• 1 can 15.3 oz coconut milk (you can use regular or light)
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1/4 c. pumpkin (I used closer to 2/3 c.)
• cinnamon, to taste
• maple syrup, to taste
• brown sugar, to taste
• pecans, chopped, for garnish if desired

Instructions:

1. Pour the steel cut oats into the bottom of your instant pot
2. Add the coconut milk, water, salt, and vanilla and stir
3. Put the lid on your instant pot, set the seal to “sealing”, and press Manual or Pressure Cook and set your pot for 10 minutes
4. Let your instant pot naturally release for at least 12 minutes before releasing the pressure (or you will have oatmeal EVERYWHERE)
5. Once the pressure has decreased, you can open the pot and stir in the pumpkin, maple syrup, cinnamon, and brown sugar to taste. I made mine with a lot of pumpkin and a lot of cinnamon, so that it was a little bit more spicy tasting, rather than sweet.
6. Serve with chopped pecans and/or almond milk, if desired

 

This recipe was so easy and delicious — it’s going to be on repeat throughout the season FOR SURE!