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}

white bowl with oatmeal topped with milk and pecans

I LOVE steel cut oats – but don’t love the long cook time on busy mornings.

For mornings like these instant pot oats have come to the rescue!

close up shot of oatmeal topped with pecans in white bowl

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.

For another fall favorite try these recipes for gluten-free pumpkin pie, gluten-free pumpkin donuts and gluten-free pumpkin muffins! You also might like this full collection of gluten-free pumpkin recipes or gluten-free thanksgiving recipes.

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!

For another gluten-free pumpkin recipe – try this cozy, pumpkin rice pudding. You also might like this recipe for the best gluten-free granola.

4.85 from 13 votes

Instant Pot Creamy Pumpkin Maple Oats

Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Servings 4 -6 servings
You will love this easy hot breakfast!

Ingredients

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

Instructions 

  • 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.
  • When the 4 minutes of cooking are up, let the oatmeal natural release for 20 minutes before releasing the rest of the pressure.
  • Stir in the vanilla, pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon. Serve topped with almond milk and chopped pecans. Enjoy!

Notes

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.

Nutrition

Calories: 417kcal | Carbohydrates: 42g | Protein: 8g | Fat: 25g | Saturated Fat: 20g | Sodium: 310mg | Potassium: 298mg | Fiber: 6g | Sugar: 12g | Vitamin A: 615IU | Vitamin C: 3.3mg | Calcium: 46mg | Iron: 3.3mg
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}

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. At what step do you add the vanilla? I am sure its not too big of a deal if you add before pressure vs after, but I am curious how the recipe was developed originally! I think it is missing from the instructions. Love this recipe, I make it all it the time and add ground flax seeds to the mix 🙂

    1. Whoops! I’m glad you pointed this out. I add it after cooking – I’ve updated the recipe. Thanks for pointing that out! 🙂

  2. 5 stars
    I didn’t read through the entire recipe and accidentally added all of the ingredients (expect pecans) before I cooked it, but it turned out fine! And I got a thumbs up from my girls I only added 2 tblsp each of the sweeteners and it was just sweet enough without being too sweet, will deff make again!

  3. Hello, I would love to try this recipe! I have been watching this video over and over and DYING to try it! But I have never tried steel cut oats. I don’t like chewy oatmeal, I prefer my oatmeal to be melt in your mouth and super tender, like overnight oatmeal. Are these oats soft or chewy? And if they are chewy, how do I make them soft? Can I substitute for rolled oats or quick cooking oats?

    1. Hi Charissa – rolled or quick cooking oats won’t work in this recipe – but I think the steel cut oats turn out soft and delicious! Let me know if you give it a try 🙂

  4. 5 stars
    I bought a Ninja Foodi pressure cooker about a month ago and I have made this recipe 4 times already lol. It’s so delicious. I love topping it with coconut whipped cream and toasted pecans. My 2 year old loves it too.

  5. 5 stars
    I made this with regular Rolled Oats, and it came out DELICIOUS!!! 4 minutes on manual is perfect Oh, so yummy! We topped it with pumpkin spiced pumpkin seeds, woooo!

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