Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal recipe

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Ingredients

1 cup steel-cut oats
2 teaspoons pumpkin pie spice
1 pinch salt
2 cups water
1 cup skim milk
¾ cup pumpkin puree
½ cup dried cranberries
2 tablespoons honey, or to taste
¼ cup chopped walnuts
2 tablespoons brown sugar

Nutrition Info

339.9 calories
carbohydrate: 63 g
cholesterol: 1.2 mg
fat: 7.6 g
fiber: 6.7 g
protein: 8.8 g
saturatedFat: 1.1 g
servingSize: -
sodium: 181.7 mg
sugar: 30.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.

  2. Close and lock the lid. Set to Manual, select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey, divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.

Recipe Yield

4 servings

Recipe Note

You can have a nice pot of spiced cranberry and pumpkin steel cut oatmeal in just minutes! The leftovers refrigerate for up to 4 days, and I thought it tasted even better warmed up the next day.

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