Easy Pumpkin Oatmeal (Instant Pot or Stove Top)
This filling Pumpkin Oatmeal is full of fall flavor! It is easy to make ahead with only a few ingredients and great for busy morning breakfasts and meal prep. Instructions include Instant Pot, Stovetop, and Microwave methods.
Suitable for vegan and gluten diets.
Post includes Weight Watchers points.
This hearty and nourishing Pumpkin Oatmeal recipe is one of my favorite fall breakfast recipes and brunch treat. I love how easy it is to make with 5 mins of prep time, so I whip up a big batch to portion out for breakfasts all week long.
Loaded with canned pumpkin purée and pumpkin pie spice (plus vanilla and maple syrup to boot), this pumpkin breakfast really does taste like fall in every bite.
We love serving this on cold lazy mornings when we need something to warm us up from the inside. We also love this Crockpot Oatmeal.
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Even better, you can make this on the stove-top or in an Instant Pot. Spend just 5 minutes of hands-on time, then use the pot-in-pot method (no worries about burn notice) to let your Instant Pot do the rest!
Don’t have an Instant Pot? Worry not, as I show you how to make it on the stovetop and even in the microwave, too. Spoon on some Strawberry Compote and you are covered.
Why Make This Recipe
- It’s so easy – Everything cooks together easily in one pot.
- It’s a great recipe for a crowd– You can easily double or triple the recipe to serve a big group.
- Ideal for meal prep – Prep ahead and pull out when needed; for breakfasts, brunches, eating on the go and even dinners.
- Kid-friendly – This pumpkin oatmeal recipe is so good that the whole family will love it.
- Diet-friendly – It is gluten-free and vegan.
Ingredient Notes
- Rolled oats: Be sure to use certified gluten-free oats for a gluten-free option.
- Unsweetened almond milk: Liquid base for cooking the oats, adding creaminess. You can also use regular milk, coconut milk, soy milk, or even oat milk if you prefer.
- Pumpkin puree: Feel free to use up your leftover pumpkin purée or your very own homemade puree if you prefer.
- Maple syrup: Sweetens the oatmeal. Substitute date syrup, agave, brown sugar, or honey (if not vegan).
- Vanilla extract: Enhances flavor and adds a hint of sweetness.
- Pumpkin pie spice: Provides the warm and aromatic spices we know and love from pumpkin pie. Use a mixture of cinnamon, nutmeg, cloves, allspice, and ginger if you don’t have the spice mix on hand.
Ready to learn how to make Pumpkin Oatmeal? Then gather up your ingredients. and I will show you…
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.
How To Make Pumpkin Oatmeal In The Instant Pot
Get complete ingredients list and instructions from the recipe card below.
- Combine oats and all other ingredients in the bowl and mix well, making sure the pumpkin puree is mixed in.
- Add 1 cup (250ml) of water to Instant Pot insert, place trivet and place bowl of oats on trivet.
- Cover the pot and set the valve to seal, select the pressure cook (or manual) function at high pressure, set the timer for 8 minutes, and allow to cook till done.
- Switch off the Instant Pot to reduce further cooking of oats.
- Let the steam release naturally, about 7-8 minutes, before opening.
How To Make Pumpkin Oatmeal On The Stove Top
- Mix together rolled oats, water and almond milk in a saucepan and bring to a boil, then reduce the heat and simmer stirring occasionally until the oats are cooked to your likening (mine take about 5 minutes).
- Stir in the spice mix, vanilla, maple syrup and pumpkin puree and allow the oats to cook for a further minute or so until warmed through.
- Switch off the heat and and serve with any desired toppings and some Instant Pot Hot Chocolate.
How To Make This Pumpkin Breakfast In The Microwave
- Combine the oats, milk, and vanilla extract in a microwave-safe bowl.
- Cook on high for about 2 minutes or so. Remove from microwave, stir to combine, and check that the oats have softened.
- Stir in the pumpkin purée, spices, and maple syrup.
- Serve and enjoy!
Recipe Tips
- Double or triple to feed a crowd.
- Add more pumpkin puree to your taste and even more delicious pumpkin pie flavor.
- Don’t use the ‘keep warm’ function. The keep warm function is another amazing feature of the Instant Pot, but you will overcook your Instant Pot oats if you use it. The oats will keep cooking even after the pressure has gone down if you don’t remove them from the pot immediately.
- Cooking time listed does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
Delicious Variations
This healthy pumpkin oatmeal recipe is immensely adaptable. There are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood. Try some of these suggestions;
- Swap orange veggies – use sweet potato purée or butternut squash purée instead.
- Add spices – add cinnamon, nutmeg, cloves, allspice, and ginger instead.
- Vary the sweetener – use date syrup, agave, brown sugar or honey (if not vegan).
Prep and Storage
Folks, this Pumpkin Spice Oatmeal is just the thing for meal prep and prepping ahead.
- Prep Ahead – This pumpkin pie oatmeal can be cooked up to a few days in advance and reheated.
- Store – Store leftover oatmeal in an airtight container in the fridge for up to 5 days.
- Freeze – Freeze cooled oatmeal in an airtight container and freeze for up to 3 months. To make reheating easier, freeze in the right portion sizes that you need for the future.
FAQs
Please be sure to use regular rolled oats, not quick oats. For steel cut oats, try my Instant Pot Steel Cut Oats recipe.
The pot-in-pot method involves placing a separate bowl (containing the oats) on a trivet inside the Instant Pot. It prevents burn notices and allows for easy cooking.
Transfer any unused portion of canned pumpkin puree to an airtight container and refrigerate. Use within a few days or freeze for longer storage.
Yes, there is a difference. Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling includes sweeteners and spices. Ensure you use puree for this recipe.
Other Instant Pot Breakfast Recipes You May Like
- Instant Pot Oatmeal with Chocolate
- Instant Pot Pancake Bites
- Instant Pot Breakfast Casserole
- Instant Pot Polenta Porridge
- Jamaican Cornmeal Porridge
More Pumpkin Breakfast Recipes You May Like
- Pumpkin Spiced Muffins
- Pumpkin Cinnamon Rolls
- Pumpkin Spice Pancakes
- Instant Pot Pumpkin Butter
- Instant Pot Pumpkin Biscuits
Tools Needed
- Your trusty Instant Pot
- Your favorite saucepan
- Handy measuring cups and spoons
- A mixing bowl
- Spatula for mixing
- Meal prep containers
Weight Watchers Points
There are 8 Blue Plan SmartPoints in a serving of this.
Thank you for reading my Pressure Cooker Pumpkin Oatmeal recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Easy Pumpkin Oatmeal
Ingredients
- 1 1/2 cups (150g) rolled oats if gluten-free, use certified gluten-free oats
- 2 3/4 cups (690ml) almond milk
- 1 cup (250ml) water
- 1 cup pumpkin puree or more to taste
- 1/3 cup (80ml) maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
Instructions
How To Make Pumpkin Oatmeal In The Instant Pot
- Add all the ingredients to the bowl and mix well making sure the pumpkin puree is mixed in.
- Add 1 cup (250ml) of water to Instant Pot insert, place trivet and place bowl of oats on trivet.
- Cover the pot and set the valve to seal, select the pressure cook (or manual) function (at high pressure), and set the timer for 8 mins and allow to cook till done.
- Switch off the Instant Pot to reduce further cooking of oats.
- Let the steam release naturally about 7-8 minutes before opening.
How To Make Pumpkin Oatmeal On The Stove Top
- Mix together rolled oats, water and almond milk to a saucepan and bring to boil, then reduce the heat and simmer stirring occasionally until the oats are cooked to your likening (mine take about 5 minutes).
- Stir in the pumpkin pie spice, vanilla, maple syrup and pumpkin puree and allow the oats to cook for a further minute or so till warmed through.
- Switch off the heat and serve with any desired toppings.
How To Make Pumpkin Oatmeal In The Microwave
- Combine the oats, milk, and vanilla extract in a microwave-safe bowl.
- Cook on high for about 2 minutes or so. Remove from microwave, stir to combine, and check that the oats have softened.
- Stir in the pumpkin purée, pumpkin pie spice, and maple syrup. Serve and enjoy!
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Notes
- Double or triple to feed a crowd depending on the size of your Instant Pot.
- Add more pumpkin puree to your taste.
- Don’t use the ‘keep warm’ function for Instant Pot Oatmeal. The keep warm function is another amazing feature of the Instant Pot, but you will overcook your Instant Pot oats if you use it. The oats will keep cooking even after the pressure has gone down if you don’t remove them from the pot immediately.
- Cooking time listed does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
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What kind of bowl do you use in the Instant Pot? Is there a specific kind or will any mixing bowl do? Should it be glass?
I’ve really got into pumpkin in the last few years and this is now one of my favourite Fall breakfasts!