So, yesterday I was craving something warming, comforting, and...pumpkiny! And even though I let national pumpkin day AND national oatmeal day slip by me (don't worry, it won’t happen again!), I came across an amazing recipe for pumpkin pie oatmeal in the slow cooker! Problem: I don’t have a slow cooker. But I do have an Instant Pot! (And I know, you can turn the IP into a slow cooker, but the timing of recipe prep and cooking wasn’t going to work). So, then I found ANOTHER awesome recipe for pumpkin maple oatmeal in the IP! Problem solved! There were things I loved about each recipe, so I took some elements from each, added my own spice twist (because I don’t have pumpkin pie spice! Shocking, I realize this...) and Voila! This love child was born. And it is INSANELY DELICIOUS!!!!! Go make some today! It’s not spooky, but it’s scary how yummy it is! Chock full of protein, fiber, polyphenols and vitamin A, you can’t go wrong! I think it’s perfect for a chilly morning breakfast, but also delicious cold, tastes just like rice pudding! Why steel cut oats, you ask? They are the same beast as regular, flat oats, but the processing is different - they are cut from the whole grain and not pre-cooked like regular rolled oats. Which makes them more nutritious but take longer to cook - hence the instant pot! They also impart a nice nutty, almost rice-like texture! All oats can be gluten-free if prepared and packaged without cross-contamination - check your labels, and get your oat on!
RECIPE: Pumpkin Spice Oatmeal Pudding in the Instant Pot
(Adapted from Eating Bird Food and Meaningful Eats - thank you both for your amazing creations!)
Prep: 5 min
Cook: 22 min
Serves: 4 (or fewer, as it is so tasty!)
1 C steel cut oats
1 can of full fat coconut milk (13.4oz I love the Trader Joe’s organic - NO fillers or gums, just coconut milk!)
1 1/4 C water
1 tsp vanilla
1/4 - 1/2 tsp salt (I found 1/2 to be too much and required extra maple syrup - 1/4 may be better! Up to you!)
Place all of these ingredients in the Instant Pot and set to MANUAL for 10 minutes. When done, let self-release for at least 12 minutes (aka don't touch it!).
When the oats are done, carefully remove the lid and stir in:
1 C pureed pumpkin (canned or fresh - I used canned, no added sweeteners or ingredients, but I’m sure fresh would taste MUCH better!)
2 tsp pumpkin pie spice (I didn’t have any so I used 1 tsp cinnamon, 1/8-1/4 each of nutmeg, clove, allspice, ginger)
3 - 4 tbsp maple syrup
Adjust seasoning to taste. Top with pecans or walnuts, coconut flakes, chia seeds, cardamom, buckwheat groats, coconut yogurt, coconut cream, peanut butter, or anything you can dream of!