Instant Pot Gluten-Free Pumpkin Oatmeal (Vegan, Dairy-Free)
15 quick and easy minutes from start to eating a bowl of this healthy, creamy and satisfying one pot, vegan, gluten-free breakfast.
Servings: 6
Calories: 317kcal
Equipment
- Instant Pot or Pressure Cooker (6 quart)
Ingredients
- 1 ½ cups Steel Cut Oats - also called Irish oats or pinhead oats. Do NOT substitute with rolled oats, quick oats or quick steel cut oats, will be too mushy.
- 1 cup Canned Pumpkin purée - can substitute sweet potato purée
- ½ cup Brown sugar
- 2 tablespoons Non-Dairy Margarine - we like Earth Balance
- 2 cups Non-Dairy Milk - can use Almond or Oat Milk
- 2 ½ cups Water
- ½ teaspoon Cardamon
- ½ teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 2 teaspoons Vanilla extract
- ½ teaspoon Salt
- 1 tablespoon Pecans
Instructions
- Add non-dairy margarine, steel cut oatmeal, pumpkin or sweet potato purée, spices, milk, water, and brown sugar to the instant pot/pressure cooker. Stir well to combine. (Do not use the sauté setting.)
- Secure the lid and set the valve to sealing. Select Pressure Cook (or Manual) button and cook on high for 5 minutes.
- Once the cooking time ends, allow the oatmeal to naturally release pressure for 10 minutes. Then carefully turn the steam release valve to venting to release any remaining pressure.
- Open the lid, you will notice spices and some liquid have accumulated at the top. Stir everything together until well combined. The mixture will look a little loose, but it will thicken as it sits.
- Serve oatmeal with a splash of non-dairy milk, a drizzle of maple syrup, and a sprinkle of pecans.
Nutrition
Calories: 317kcal | Carbohydrates: 51g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 276mg | Potassium: 233mg | Fiber: 6g | Sugar: 21g | Vitamin A: 6844IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 3mg
