American•quick
Instant Pot Creamy Pumpkin Maple Oats
You will love this easy hot breakfast!
- Prep time
- 5 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 2 cup gluten-free steel cut oats
- 13.5 oz can coconut milk (regular or light)
- 2+1/4 cup water
- 1/2 tsp salt
- 1 tsp vanilla
- 1/3 cup pumpkin
- 2-3 tbsp maple syrup
- 2-3 tbsp brown sugar or coconut sugar
- 1/2 tsp cinnamon
- toasted (chopped pecans for serving (optional))
Instructions
- 1
Spray the pot of a 6-quart instant pot with cooking spray. Add the oats, coconut milk, water, and salt. Close the instant pot lid. Press MANUAL and set timer for 4 minutes.
- 2
When the 4 minutes of cooking are up, let the oatmeal natural release for 20 minutes before releasing the rest of the pressure.
- 3
Stir in the vanilla, pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon. Serve topped with almond milk and chopped pecans. Enjoy!