Ingredients
- 1½ cups water
- 1½ cups non-dairy milk (oat, cashew, almond, or coconut)
- ½ cup canned pumpkin or pumpkin purée
- 1 cup steel cut oats
- 2 tsp ground pumpkin spice
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- 1/8 tsp salt
Instructions
- Pressure Cooker: Combine water, non-dairy milk, pumpkin, oats, pumpkin spice, vanilla, maple syrup, and salt in the pressure cooker pot. Stir well.
- Lock the lid and set the valve to sealing. Press “Manual” and set to cook for 4 minutes.
- Let pressure naturally release for 10 minutes, then manually release any remaining pressure.
- Carefully remove the lid and stir oatmeal well before serving into bowls.
- Stovetop: In a large pot over medium heat, add all ingredients and stir to combine.
- Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until oats are cooked and mixture is thickened.
- Serve warm with your favorite toppings like pumpkin seeds, chopped nuts, or nut butter.
Notes
- Use unsweetened non-dairy milk for more control over sweetness.
- Add a splash more milk before serving if oatmeal thickens too much.
- Top with a drizzle of maple syrup or a spoonful of almond butter for extra flavor and protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pressure Cooker or Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 large serving
- Calories: 230
- Sugar: 4g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
