Instant Pot Creamy Pumpkin Maple Oatmeal! No-stir, perfectly soft oats cooked for 10 minutes in the pressure cooker. Lightly sweet with all the flavors of fall! {Dairy-Free, Gluten-Free}

Instant Pot Creamy Pumpkin Maple Oatmeal! No-stir, perfectly soft oats cooked for 10 minutes in the pressure cooker. Lightly sweet with all the flavors of fall! {Dairy-Free, Gluten-Free}

I LOVE steel cut oats – but don’t love the long cook time on busy mornings. A few years ago I discovered Overnight Steel Cut Oats and was hooked. However, sometimes I wake up with a craving for steel cut oatmeal and didn’t prep any the night before.

For mornings like these Instant Pot Steel Cut Oats have come to the rescue!

Instant Pot Creamy Pumpkin Maple Oatmeal! No-stir, perfectly soft oats cooked for 10 minutes in the pressure cooker. Lightly sweet with all the flavors of fall! {Dairy-Free, Gluten-Free}

I love making steel cut oats in the instant pot because they turn out perfectly creamy and soft, but the whole cooking process is totally hands off. No stirring or worrying about pots over-boiling with starchy water.

My 6-year-old declared this Creamy Pumpkin Maple Oatmeal the best oatmeal ever. I agree! It almost tastes like rich and creamy rich pudding. It has the perfect hint of sweetness and all the flavors of fall.

Instant Pot Creamy Pumpkin Maple Oatmeal! No-stir, perfectly soft oats cooked for 10 minutes in the pressure cooker. Lightly sweet with all the flavors of fall! {Dairy-Free, Gluten-Free}

I like to serve it topped with toasted pecans and a drizzle of homemade cashew cream (or a splash of almond milk).

I use canned coconut milk for this recipe because it makes the oats extra creamy, but still totally dairy-free. Lately I’ve been buying coconut milk at Trader Joe’s. Either regular or light coconut milk will work great.

These are my favorite gluten-free steel cut oats. My family of 4 can eat this whole batch with no leftovers – so double the recipe as needed!

 

Instant Pot Creamy Pumpkin Maple Oats

Serving Size: 4

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.

Ingredients

  • 1 cup gluten-free steel cut oats
  • 1 13.5oz can coconut milk (regular or light)
  • 1 1/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup pumpkin
  • 2-3 tablespoons maple syrup
  • 1 tablespoon brown sugar or coconut sugar
  • 1/4 teaspoon cinnamon
  • toasted, chopped pecans for serving (optional)

Instructions

  1. 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.
  2. When the 10 minutes of cooking are up, let the oatmeal natural release for at least 12 minutes before releasing the pressure.
  3. Stir in the pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon. Serve topped with almond milk and chopped pecans. Enjoy!
https://meaningfuleats.com/instant-pot-creamy-pumpkin-maple-oats/

Instant Pot Creamy Pumpkin Maple Oatmeal! No-stir, perfectly soft oats cooked for 10 minutes in the pressure cooker. Lightly sweet with all the flavors of fall! {Dairy-Free, Gluten-Free}