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Two bowls of creamy vegan gluten-free pumpkin oatmeal cooked in instant pot
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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 Time10 mins
Cook Time5 mins
10 minutes25 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 317kcal
Author: Nija Clark | The Vgn Way

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 rolled 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, 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: 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