Combine two fall favorites, pumpkin and oatmeal, for a cozy breakfast that can start your day on the right foot. In this nutritious and delicious recipe for easy pumpkin oatmeal, you cook hearty steel-cut oats in the Instant Pot. All it takes is 5 minutes of prep and 6 minutes of cooking time. Get all those other morning tasks out of the way while the Instant Pot builds up and releases steam. All you have left to do is slip on your favorite sweater and enjoy that first cup of coffee. Good morning to you!
Easy Breakfast: Pumpkin Instant Pot Steel Cut Oats
We love steel cut oats because of their toothsome texture, but we don’t love the 45-60 minutes it takes for them to cook. That’s when we turn to the Instant Pot steel cut oats. The combo of steam and pressure takes all the pressure off of the breakfast hustle. Make this nutritious pumpkin oatmeal breakfast even faster by measuring out all the ingredients the night before. In the morning, just dump the ingredients in the Instant Pot, set this miracle appliance on high pressure, and walk away. Pumpkin melds perfectly into the hearty oats that are enhanced with the warming flavors of maple, cinnamon, and pumpkin pie spice.
Ingredients to make pumpkin oatmeal
It takes just 5 minutes to gather the ingredients you need to make Instant Pot Pumpkin Oatmeal and get everything cooking. Grab these ingredients to start:
- Canned pumpkin – you want a 15-ounce can of 100% pure pumpkin puree, not pumpkin pie filling, which has added sweetener and other ingredients
- Steel-cut oats – use the thicker, less processed steel-cut oats for this recipe (not old fashioned oats or quick-cooking oats, as they will get too mushy in the Instant Pot)
- Milk – use any unsweetened dairy or non-dairy milk of choice
- Pure maple syrup – gives these oats the right amount of sweetness and a touch of maple flavoring
- Pure vanilla extract – stir this in after cooking to help bring forth all the flavors
- Pumpkin pie spice – this spice mix adds terrific flavor. If you don’t have it on hand, you can make your own by mixing 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and a pinch of ground cloves.
- Ground cinnamon – can replace with nutmeg or ginger, if desired
How to make pumpkin Instant Pot oatmeal
It only takes 5 minutes to prep this recipe and 6 minutes for the oats to cook in an Instant Pot. The longest thing you’ll need to do is wait for the pressure to build up (10 minutes) and then release (15 to 20 minutes) in the Instant Pot.
- Combine the oats, milk, water, pumpkin, maple syrup, pumpkin pie spice, cinnamon, and salt in an Instant Pot; stir well.
- Lock lid into place and cook at high pressure for 6 minutes. When the cooking time is up, allow for 15-20 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release any residual steam.
- Remove the lid and stir in the vanilla. Serve pumpkin oatmeal with optional toppings, such as pepitas, chopped and toasted pecans, Greek yogurt, a dash of cinnamon or nutmeg, and a drizzle of maple syrup.
What are steel Cut oats?
Steel cut oats are sometimes called Irish oats, Scottish oats, pinhead oats, or coarse oatmeal. They are made by chopping a raw oat groat into two or three pinhead pieces. Unlike old-fashioned oats and instant oats, the steel-cut oats are not pressed or rolled. Since they are less processed than other types of oats, it takes longer for them to cook and get tender, which is why Instant Pot steel cut oats are our very favorite way to prepare this nutritious type of oat.
Why Pumpkin Oatmeal is Good for you
This oatmeal is like eating a bowl full of superfoods. Here are the all-stars:
Pumpkin – impressively high in vitamin A, canned pumpkin is great for eye health, proper cell growth, and immunity. Canned pumpkin is also an excellent source of potassium, fiber, and antioxidants for hearth health, gut health, and healthy skin.
Steel-cut oats – these coarse oats are an excellent source of beta glucan, a soluble fiber that can lower cholesterol. Beta glucan also helps you feel full after a meal and avoiding overeating throughout the morning.
Cinnamon – this anti-inflammatory spice has been connected to hearth health and also shows great potential for helping to regulate blood glucose.
Pepitas – pumpkin seeds are a great source of minerals, like magnesium, manganese, iron, and copper, necessary for your body’s fluid balance.
Pecans – these delicious, crunchy nuts are a good plant-based source of calcium, as well as monounsaturated fats, good for keeping LDL cholesterol low.
Garnishes for pumpkin oatmeal
This creamy pumpkin oatmeal is just calling out for some crunchy and flavorful toppings. We love to top this Instant Pot Oatmeal with:
- Pepitas – raw, green pumpkin seeds
- Pecans – chop and toast pecans in a small skillet or saucepan over medium-low heat for about 5 minutes, stirring often
- Greek yogurt – add a bit of protein to your breakfast with a dollop of plain or vanilla Greek yogurt
- Cinnamon – or a dash of pumpkin pie spice, ginger, or nutmeg
- Maple syrup – a little drizzle of pure maple syrup goes perfectly with the pumpkin flavor in these oats
How to store and Reheat Pumpkin Oatmeal
Store any leftover oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat oatmeal on the stovetop (you may need to add a little water since the oats will thicken as they cool) or in a microwave.
Servings: 8 (Makes 6 cups) 1x
- 1 ½ cups steel cut oats
- 1 (15-ounce) can pumpkin puree
- 2 cups dairy or non-dairy milk of choice
- 2 cups water
- 2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 teaspoons pure vanilla extract
Optional garnishes: Pepitas (pumpkin seeds), chopped toasted pecans, Greek yogurt, and/or additional maple syrup for drizzling
- In the container of an Instant Pot, combine oats, milk, water, pumpkin, maple syrup, pumpkin pie spice, cinnamon, and salt; stir well.
- Lock lid into place and cook at high pressure for 6 minutes. It will take about 10 minutes for the pressure to build up before the 6-minute timer starts counting down. When the cooking time is up, allow for 15-20 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release any residual steam.
- Remove the lid and stir in the vanilla.
- Serve pumpkin oatmeal with optional toppings, such as pepitas, chopped and toasted pecans, Greek yogurt, a dash of cinnamon, and a drizzle of maple syrup.
- Store any leftover oatmeal in an airtight container in the refrigerator for up to 4 days.
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*If you don’t have pumpkin pie spice, mix 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and a pinch of ground cloves.
Use certified gluten-free steel-cut oats, if needed. To make this pumpkin oatmeal recipe dairy-free and vegan, use your favorite non-dairy milk.
- Serving Size: ¾ cup
- Calories: 186
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 40 mg
- Carbohydrate: 34 g
- (Fiber: 5 g
- Sugar: 8 g)
- Protein: 6 g
- Cholesterol: 0 mg
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Jessie is a Registered Dietitian Nutritionist living near Denver, CO where she splits her time among nearby playgrounds, typing away at her trusty laptop, and heating up her home kitchen with delicious experiments. Her best taste tester is her husband, a Denver firefighter with a well-trained palate. A former magazine editor-in-chief, Jessie has a long career in food publishing and health writing. While she once played centerfield for the Northwestern University softball team, Jessie now prefers her fitness in the way of biking up mountain passes and chasing two busy toddlers (the latter proving to be the more exhausting activity).