This filling Instant Pot Pumpkin Oatmeal is full of fall flavor! Easy to make ahead with a few ingredients and great for busy morning breakfasts and meal prep.
Suitable for vegan and gluten diets. Post includes Weight Watchers points.
This hearty and nourishing Instant Pot 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 really does taste like fall in every bite. We looooove serving this on cold lazy mornings when we need something to warm up from the inside.
Related Recipe : Instant Pot Pumpkin Biscuits.
Even better, making this breakfast oatmeal in the Instant Pot is so much easier than traditional methods. 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.
Feel free to use up your leftover canned pumpkin purée or your very own homemade puree if you prefer.
Why You’ll Love This Breakfast Oatmeal
- It’s soooo 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.
- It is family approved. Hearty Pumpkin Oatmeal is so good that everyone will love it.
- Diet-friendly. It is gluten-free and vegan.
Tools Needed
- Your trusty Instant Pot.
- Your favorite saucepan.
- Handy measuring cups and spoons.
- A mixing bowl.
- Spatula for mixing.
- Meal prep containers.
Ready to learn just how easy it is to make Instant Pot Pumpkin Pie Oatmeal? Gather up your ingredients and I will show you how!
Get complete ingredients list & instructions from the recipe card below.
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, 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 pumpkin pie spice, 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.
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!
Recipe Tips
- 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.
Recipe Variations
This homemade pumpkin pie 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).
Meal Prep And Prep Ahead
Folks, this Instant Pot Pumpkin 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 in an airtight container in the fridge for up to 5 days.
Freeze – Follow the handy tips below for how to freeze this.
- Transfer into these convenient Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for 3 months.
- To make reheating easier, freeze in the right portion sizes that you need for the future.
FAQ’s
What Kind Of Oats To Use?
This is an Instant Pot rolled oats recipe. Do not use quick oats. Quick-cooking oats will dissolve into mush. For steel cut oats, try my Instant Pot Steel Cut Oats recipe.
Can I Make This With Regular Milk?
You certainly can. Make it with regular milk or any milk of your choice.
Other Instant Pot Breakfast Recipes
- Instant Pot Oatmeal With Chocolate.
- Instant Pot Pancake Bites.
- Instant Pot Breakfast Casserole.
- Instant Pot Polenta Porridge.
- Jamaican Cornmeal Porridge.
More Pumpkin Recipes
- Pumpkin Spiced Muffins.
- Pumpkin Cinnamon Rolls.
- Pumpkin Spice Pancakes.
- Instant Pot Pumpkin Butter.
- Instant Pot Pumpkin Biscuits.
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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Instant Pot 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!
Recommended Products
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.
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!