Pumpkin Spice Instant Pot Oatmeal

This Instant Pot Pumpkin Spice Oatmeal recipe is incredibly easy to make! Add everything to your Instant Pot or crockpot, set and forget. It’s wholesome, filling, and meal prep friendly.

Instant Pot Oatmeal! Say what?! Yes. You heard me. Easy, quick, fuss-free breakfast that you can prep in a big batch.

It’s an all around win, if you ask me. How do you all feel about pumpkin? Do you love it? Tolerate it? Hate it? I’m on the fence about it.

It’s no secret that I would be utterly thrilled if summer could last ALL YEAR LONG.

We’re still enjoying beautiful, sunny, 80-degree days in Indiana right now. But… alas. If fall absolutely has to roll around, at least cozy food is there to make it worthwhile.

And if pumpkin can get tucked away into yummy breakfast recipes like this pumpkin spice oatmeal, I guesssssssss I can suffer through the changing of the seasons. 🙄

This recipe is crazy simple – I’m talking rub down the Instant Pot (or crockpot) with some coco oil, add the ingredients, cook, stir, add your favorite toppings, and enjoy.

It’s such an awesome breakfast recipe for serving a crowd, hosting brunch, or simply meal prepping for the week.

Reheat it on the stovetop or in the microwave and you’re set!

When you make this Pumpkin Spice Instant Pot Oatmeal, I wanna hear about it/see it! Tag a picture of your breakfast magic on Instagram so I can share it on our stories. I love seeing what you guys make!

Related: Chai Baked Oatmeal Muffins

How to Make Pumpkin Spice Instant Pot Oatmeal

The Fitchen

Pumpkin Spice Instant Pot Oatmeal

This Instant Pot Pumpkin Spice Oatmeal recipe is incredibly easy to make! Add everything to your Instant Pot or crockpot, set and forget. It's wholesome, filling, and meal prep friendly.

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 540

Ingredients Method

Ingredients

  

• INSTANT POT
• 2 Tablespoons coconut oil
• 1 cup steel cut oats
• 3 cups coconut milk I used SoDelicious vanilla, from carton or water
• 3 Tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoons vanilla
• pinch of sea salt
• 1/4 cup pumpkin puree
• SLOW COOKER
• 2 Tablespoons coconut oil
• 1 cup steel cut oats
• 3 cups coconut milk I used SoDelicious vanilla, from carton or water
• 3 Tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoons vanilla
• pinch of sea salt
• 1/4 cup pumpkin puree

Method

 

1. INSTANT POT
2. Thoroughly grease Instant Pot with coconut oil. Add steel cut oats and coconut milk (or water), maple syrup, cinnamon, nutmeg, vanilla, and sea salt – stir to combine.
3. Set Instant Pot to the manual setting and set the cook time for 3 minutes, with the vent closed. After the cooking time finishes, allow to oatmeal to rest on natural release for 20 minutes. After 20 minutes, open the release valve to remove remaining steam. Open the Instant Pot and stir in pumpkin puree. Serve immediately, or allow to cool and store in glass meal prep containers. 
4. SLOW COOKER
5. Thoroughly grease crockpot with coconut oil. Add steel cut oats and coconut milk (or water), maple syrup, cinnamon, nutmeg, vanilla, and sea salt – stir to combine.
6. Cook on low for 5-7 hours depending on your crockpot. Some take longer to cook and some cook slightly faster. We recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.
7. Serve and allow to cool. If desired, add toppings of your choice.