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Meaningful Eats

Instant Pot Creamy Pumpkin Maple Oats

You will love this easy hot breakfast!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4 -6 servings


  • 2 cups gluten-free steel cut oats
  • 13.5 oz can coconut milk regular or light
  • 2 ¼ cups water
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • cup pumpkin
  • 2-3 tablespoons maple syrup
  • 2-3 tablespoon brown sugar or coconut sugar
  • ½ teaspoon cinnamon
  • toasted chopped pecans for serving (optional)


  • 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!


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.


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