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!
Pumpkin Spice Instant Pot Oatmeal
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
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.
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
- ½ teaspoon nutmeg
- 1 teaspoons vanilla
- pinch of sea salt
- ¼ 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
- ½ teaspoon nutmeg
- 1 teaspoons vanilla
- pinch of sea salt
- ¼ cup pumpkin puree
Instructions
INSTANT POT
- 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.
- 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.
SLOW COOKER
- 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.
- 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.
- Serve and allow to cool. If desired, add toppings of your choice.
- Cook Time: 40 mins
- Category: Breakfast
Looks great. Do you add the pumpkin at the beginning with the rest?
Thanks for another great recipe.
I recommend stirring in the pumpkin puree at the end, after cooking. To me, it seems to keep the pumpkin tasting fresher!