Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Print Recipe
No ratings yet
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.
Prep Time
10
mins
Cook Time
5
mins
10 minutes
25
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
317
kcal
Author:
Nija Clark
Equipment
Instant Pot or Pressure Cooker (6 quart)
Ingredients
1 1/2
cups
Steel cut oats
- also called Irish oats or pinhead oats. Do not substitute rolled oats, will be too mushy.
1
cup
Canned Pumpkin purée
- can substitute sweet potato purée
1/2
cup
Brown sugar
2
tablespoons
Non-Dairy Margarine
- we like Earth Balance
2
cups
Non-Dairy Milk
- can use Almond or Oat Milk
2 1/2
cups
Water
1/2
teaspoon
Cardamon
1/2
teaspoon
Cinnamon
1/2
teaspoon
Ginger
1/4
teaspoon
Nutmeg
2
teaspoons
Vanilla extract
1/2
teaspoon
Salt
1
tablespoon
Pecans
Instructions
Add non-dairy margarine, oatmeal, purée, spices, milk, water and brown sugar in instant pot/pressure cooker
Press the manual setting and set the cooking time for 5 minutes on high
Once the cooking time ends, let sit for 10 minutes before opening the release valve to let out remaining steam
Dish up oatmeal and serve with a splash of non-dairy milk, drizzle of maple syrup and sprinkle of pecans
Nutrition
Calories:
317
kcal
|
Carbohydrates:
51
g
|
Protein:
9
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
276
mg
|
Potassium:
233
mg
|
Fiber:
6
g
|
Sugar:
21
g
|
Vitamin A:
6844
IU
|
Vitamin C:
7
mg
|
Calcium:
163
mg
|
Iron:
3
mg