Pumpkin Spice Oatmeal w/ Brown Sugar Topping (Oil Free)


Serves: 6-8

Time: 15 minutes (3 minutes cook time, 12 minutes natural release)

If someone tells you that vegan food is bland, serve them this breakfast and they’ll change their mind. It uses steel-cut oats, pumpkin puree, cinnamon, and allspice. The brown sugar, chopped pecan topping is just as delicious and adds a nice crunch.

Cooking Tip: If you like really soft oats, cook for at least 7 minutes instead of 3.


4 ½ cups water

1 ½ cups steel-cut oats

1 ½ cups pumpkin puree

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon allspice

½ cup brown sugar

¼ cup chopped pecans

1 tablespoon cinnamon


1. Pour 1 cup water into the instapot

2. Add everything from the first ingredient list (including rest of the water) into an oven-safe bowl and set in the steamer basket.

3. Lower basket into the pressure cooker and lock the lid.

4. Select “manual,” and cook on high pressure for 3 minutes.

5. When time is up, hit “cancel” and wait for the pressure to come down on its own.

6. Mix the topping ingredients in a small bowl.

7. When you serve, sprinkle on top. If necessary, add a little almond milk to the oats.

Nutritional Info (⅛ recipe): Total calories: 207 Protein: 4 Carbs: 38 Fiber: 4 Fat: 4


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