Instant Pot Steel Cut Oats with Pumpkin and Walnuts Recipe
Steel Cut Oats made in an Instant Pot with pumpkin and toasted walnuts! A delicious healthy vegan breakfast, perfect for fall!
How to Make the Best Instant Pot Steel Cut Oats with Pumpkin and Walnuts
There’s something incredibly comforting about a warm bowl of steel cut oats on a crisp fall morning. This Instant Pot Steel Cut Oats with Pumpkin and Walnuts recipe takes the classic breakfast dish to the next level with cozy autumn flavors. The combination of creamy pumpkin, warm spices, and crunchy toasted walnuts makes every spoonful feel like a special treat.
The beauty of using an Instant Pot for steel cut oats is the hands-off cooking time. Unlike stovetop methods that require constant stirring, the pressure cooker does all the work for you. In just 4 minutes of cooking time (plus natural release), you’ll have perfectly creamy oats without any babysitting required.
This recipe is naturally vegan-friendly when you use plant-based milk and skip the butter topping. It’s packed with fiber from the steel cut oats and nutrients from the pumpkin, making it a healthy and satisfying way to start your day. Feel free to customize with your favorite toppings—a drizzle of extra maple syrup, a dollop of coconut cream, or a sprinkle of additional cinnamon are all delicious additions.
Instant Pot Steel Cut Oats with Pumpkin and Walnuts
Steel Cut Oats made in an Instant Pot with pumpkin and toasted walnuts! A delicious healthy vegan breakfast, perfect for fall!
Ingredients
Oatmeal Base
Toppings
Instructions
Cooking the Oats
- To the Instant Pot, add the water, nut milk, maple, vanilla, nutmeg, cinnamon and salt, stir to combine, and add the steel cut oats. Give another good stir.
- Set to pressure cook on HIGH for 4 minutes.
- Naturally release for at least 15 minutes.
Finishing and Serving
- Stir in the pumpkin puree, taste, and adjust salt and maple to your liking. Add more milk if you prefer a looser porridge.
- Divide among bowls. Top with toasted walnuts and a little drizzle of maple syrup.
- Feel free to add warm milk or butter (or coconut oil) for extra richness, or keep it vegan!
Notes
- Use canned pure pumpkin puree, not pumpkin pie filling.
- For extra spice, add a pinch of cardamom or pumpkin pie spice.
- Leftovers can be stored in the refrigerator and reheated with a splash of milk.
