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 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: 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