1 cup unsweetened vanilla almond milk (or any milk will work)
1 cup pumpkin puree
â…“ 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
Instructions
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. Â
To a large mixing bowl, add the milk, pumpkin puree, maple syrup, eggs, vanilla, and butter and mix well. Â
Add the oats, cinnamon, baking powder, and salt; whisk to combine. Â
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. Â
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. Â
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.
Notes
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.Â
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.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more