Pumpkin Pie Instantpot Oatmeal (Vegan, Oil Free)

If I am every staying the night at your house and you have an instantpot, then I will be volunteering to make this recipe! September begins what I like to call pumpkin pie season, and there is no better pumpkin pie flavored breakfast than oatmeal. A trick that I love to use during the busy Fall and Holiday season is to fill up my instantpot and then set it to start at a delayed time, normally in the morning an hour before everyone wakes up ready for breakfast. This is one of my favorite breakfasts not only because of how delicious it is, but also because of how healthy and simple it is to make.

Here's what you will need!

  • 2 1/2 cups of water

  • 1 can of pumpkin puree

  • 1 cup of steel cut oats

  • 1 cup of a plant based milk

  • 1/4 cup of maple syrup

  • 1/2 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/4 tsp clove

  • 1/4 tsp nutmeg

  • Instantpot

Directions:

  1. Place all ingredients into the instantpot

  2. Set the instantpot for 25 minutes on the pressure cook setting

  3. Let the instantpot naturally release (~30 minutes)

  4. Open up your instantpot and give it a really good stir

Enjoy!

- Plant Based Gabriel


© 2018 Plant Based Gabriel