Instant Pot Pumpkin Banana Oatmeal is a creamy, dreamy, sweet breakfast that is healthy for you too! This version is like a cross between a custard, a bowl of oatmeal, and a breakfast cake and it’s going to be your new favorite breakfast. You haven’t had oatmeal like this before, I can promise you that!
Nothing brings me more joy than seeing my daughter get excited to get in the kitchen and create her own food creations. It has been such a confidence builder for her and her entire face beams when people dig into her food.
I should also mention, nothing brings me more anxiety than my daughter splattering every counter in the kitchen because she’s moving from one area to the next to find a “clean spot”.
Cue the mantras:
- Breathe in, breathe out
- Patience mama, patience
- Let her learn, let her grow
- Dirty kitchen, happy memories
And if all else fails, leave the room, scream into a pillow, then reenter the kitchen with a really great joke that will get rid of any suspicion she might have that you are about to lose it.
The curse of having an obsessively clean cooking mom. Sorry sweetie, my strengths lie elsewhere.
This Instant Pot Pumpkin Banana Oatmeal recipe just so happens to be one of her creations and after watching the way her brothers and dad went after this breakfast, I knew it was time to post her first recipe.
I even tried to get her to write it, but she kindly refused (AKA refused while panicking that she couldn’t write for grown-ups. Don’t worry, I’ll convince her one day!)
WHY YOU WILL LOVE INSTANT POT PUMPKIN BANANA OATMEAL
- This is an oatmeal experience like you've never had! The addition of eggs, milk, and other standard baking ingredients turn it into the most unique oatmeal experience. Is it oatmeal? Is it custard? Is it an oatmeal cake? It’s all three!
- The natural sweetness of the banana pair perfectly with the cinnamon spice pumpkin and maple syrup. Not too sweet – just right!
- Of course, chocolate chips are always amazing, especially with banana and pumpkin!
- It’s a healthy, whole grain, high in fiber, protein-loaded breakfast that will turn you into a superhero.
- Because if you don’t like it or try it, you’re gonna make a 9-year-old cry and you wouldn't want to do that now, would you?
HOW TO MAKE PUMPKIN CHOCOLATE CHIP OATMEAL IN THE PRESSURE COOKER
- Mix up the wet ingredients
- Stir in the dry
- Pour mixture into a heat-safe dish and fold in the bananas and chocolate chips
- Make a sling with foil (or use this amazing silicone sling)
- Place dish in the pressure cooker and cook for 25 minutes
- Dive in!
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST PUMPKIN BANANA OATMEAL
- Use super ripe bananas. This recipe doesn’t call for a lot of sweetener so the sweetness of the bananas is important.
- DO NOT COOK THIS DIRECTLY IN THE POT! It will burn, burn, burn and you will be mad as can be at me! If you choose to try it anyway, you’re gonna need this trick on How to Clean a Burnt Pressure Cooker Pot.
- Swap the pumpkin puree out for Homemade Pumpkin Butter. I had lots leftover from Thanksgiving dinner and it made this breakfast taste like a pumpkin pie.
- Turn it into an easy make-ahead breakfast! Mix up all of the ingredients and store it covered in the fridge. In the morning you can put it straight into the pot and off you go to get ready.
- Do not substitute the rolled oats with steel cut. If you’re wanting to use steel cut, make Instant Pot Banana Custard Steel Cut Oats instead – also drop-dead amazing.
- Eat the leftovers cold! The leftovers are firm enough to hold in your hand and it is so tasty my kids ask to put it in their lunch boxes.
HOW TO STORE, REHEAT, AND FREEZE PUMPKIN BANANA OATMEAL
- Store: Cool leftovers then cover. It can be stored in the fridge all week for a quick snack or breakfast.
- Reheat: The leftovers taste amazing cold, but if you’d like it warm, simply place in the microwave for 30-60 seconds. Add milk when warming if you’d like it to be spoonable.
- Freeze: Wrap leftovers in plastic wrap and place in a freezer-safe bag for up to 3 months. When ready to eat, let it come to room temperature before reheating for the best results.
VARIATIONS OF INSTANT POT OATMEAL
- Try this Instant Pot Blueberry Oatmeal version. Use your favorite berry!
- Peanut Butter Banana Chocolate Chip Oatmeal: Omit the chopped bananas and pumpkin puree and add 1 cup mashed bananas instead. Whisk a big scoop of peanut butter into the wet ingredients.
- Gluten-Free Oatmeal: Simply make sure the oats you use are certified Gluten Free. Bob’s Redmill makes a good one.
- No Sugar Added Oatmeal: If you prefer no added sweeteners, I absolutely adore this breakfast minus the maple syrup and chocolate chips. Add a drizzle of almond butter, a scoop of Homemade Yogurt, and a sprinkle of cacao nibs – so good!
My daughter is ecstatic beyond belief to have her very first recipe written and posted on TIDBITS. If you give it a try, please give her a shout out in the comments below!
This is a breakfast you'll want to make time and time again my friends! This recipe is perfect for a quick, easy, affordable breakfast and above all of that, it's just clean, simple deliciousness.
MORE INSTANT POT OATMEAL BREAKFAST RECIPES
- Instant Pot Strawberries and Cream Steel Cut Oats
- Instant Pot Blueberry Oatmeal Muffins
- Instant Pot Maple Cinnamon Oatmeal
- Instant Pot Pumpkin Spice Steel Cut Oats
- Instant Pot Apple Cinnamon Steel Cut Oatmeal
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT OATMEALPrint
Instant Pot Pumpkin Banana Oatmeal
Perfectly sweet, ultra creamy Banana Chocolate Chip Oatmeal to keep you powered through your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 1 cup unsweetened vanilla almond milk (or any milk will work)
- 1 cup pumpkin puree
- ⅓ cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1 ½ cup old fashioned rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups chopped bananas, about 1 large banana
- ¼ cup mini chocolate chips, plus more for sprinkling on top
- Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside. A 7 inch cake pan will also work.
- To a large mixing bowl, add the milk, pumpkin puree, maple syrup, eggs, vanilla, and butter and mix well.
- Add the oats, cinnamon, baking powder, and salt; whisk to combine.
- Pour mixture into the prepared baking dish.
- Top with chopped bananas and mini chocolate chips and gently fold them in. Optional: Add a small sprinkle of extra chocolate chips on top.
- Add 1 ½ cups of water to the pressure cooker pot and place trivet inside. Place dish on the trivet using a silicone or tin foil sling to make for easier removal.
- Secure the lid and turn pressure cooker knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Serve hot with a splash of cream or milk, sliced almonds, blueberries or banana slices.
- Store leftovers in the fridge for up to 5 days. Add a splash of milk and reheat in the microwave.
- I often use my homemade pumpkin butter in place of pumpkin puree. If you try this, decrease maple syrup to ¼ cup and cinnamon to 1 ½ teaspoons.
- This oatmeal can be made up the night before, stored in the fridge, then cooked in the morning.
- Do not cook this directly in the pot. The mixture is much to thick and creamy and will result in a BURN message
- Do not substitute steel cut oats, they will not be fully cooked at 25 minutes.
Keywords: Healthy breakfast, pumpkin spice oatmeal, instant pot oatmeal