Make this delicious Pumpkin Spice Instant Pot Oatmeal for weekend breakfasts or breakfast meal prep! It’s easy to make, gluten free, dairy free and vegan, and can be made sugar free.
It’s only a few days until we officially hit fall, so I feel okay about posting some pumpkin recipes now LOL. I always get a little worried about posting pumpkin recipes too soon or too often, so I try to hold off for a bit till it actually hits fall 😉
I’m excited about our first pumpkin recipe for the season: Pumpkin Spice Instant Pot Oatmeal made with steel cut oats! This is so easy to make and delicious, plus it’s naturally sweetened and can be made sugar free if you want, too.
Our pumpkin spice oats makes a bigger batch, so you can cook it ahead of time and portion it out for meal prep if you like, or serve it for a few days for quick breakfast. We put ours in the fridge once it cooled off and had steel cut oats ready for easy breakfasts, it’s perfect!
How to make pumpkin spice Instant Pot oatmeal with steel cut oats
Making pressure cooker oatmeal out of steel cut oats is super easy to do! I personally love the texture and slight chewiness of steel cut oats, and the pressure cooker is an excellent way to cook them without worrying about boil-overs that happened too often when I cooked steel cut oats on the stove.
With this steel cut oatmeal recipe, you’ll want to make sure that you’re using the regular steel cut oats and not the quick cooking ones. I haven’t tested this recipe with the quick cooking steel cut oats yet, so I’m not sure how this recipe would turn out with those.
This Instant Pot oatmeal will thicken up as it cools, so when you first open the Instant Pot, it won’t look very thick at first, but it thickens as it cools, and will get quite thick once it’s fully cooled.
If you like thicker steel cut oatmeal right off the bat, then you can reduce the water in this recipe slightly (by 1/4 cup or so). Don’t reduce the water too much or the oats won’t cook properly, but reducing it about 1/4 cup should help thicken it without impeding cooking.
We reduced the sugar in this pressure cooker oatmeal recipe a little bit by using less coconut sugar and adding Stevia drops to taste, but you can customize it how you like. If you don’t mind the sugar, you can add more coconut sugar as you like, or you can use regular brown sugar as well.
If you skip the coconut sugar and use only Stevia to make this pumpkin spice oatmeal sugar-free, it will not be as dark in color or have that nice golden color from the coconut sugar.
As soon as you open the pressure cooker, stir the oats well, then add your coconut sugar (or whatever sweetener you choose), pumpkin, and spices, then allow it to cool a bit and thicken for a few minutes before serving.
Check out our other breakfast recipes:
- Easy Dairy Free Yogurt Parfait
- Gluten Free Baked Oatmeal
- Gluten Free Carrot Cake Donuts
- Gluten Free Meal Prep Scrambled Egg Cups
- Gluten Free Zucchini Muffins
Gluten Free Instant Pot Pumpkin Spice Oatmeal (Dairy Free)
- 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.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist