A bowl of Instant Pot Pumpkin Spice Steel Cut Oats will keep you satisfied and energized for hours! It's packed with chia seeds, fiber, and protein, and topped off with the most heavenly Healthy Chocolate Syrup.
This pumpkin version of steel cut oats is a mama's breakfast lovin' dream! Anytime I can start my families day with protein, fiber, AND a vegetable, I feel like I've killed it before I've even gotten out of my yoga pants . . . who am I kidding, I never get out of yoga pants. Anyone else?
WHY YOU WILL LOVE PUMPKIN SPICE STEEL CUT OATS
- Pumpkin Spice (#128155#)Everything (#128155#)Forever (#128155#)
- Chocolate Syrup! Have you tried this yet? You must! Plus, guess which mom rocks the house when she lets her kids put chocolate syrup on their breakfast? Dis' Mom!
- Frozen Whipped Cream Dollops melted into the center of a piping hot bowl of oats (or Crio, yum!). My freezer is never lacking in these “lil' whips”
- This bowl has enough protein and fiber to keep your kids (and you) energized for hours
HOW TO MAKE THE EASIEST, CREAMIEST STEEL CUT OATS
- Add the oats, spices, syrup, and pumpkin puree (homemade puree if you have it), and start your pressure cooker
- When it's done it will look runny. Don't worry! Add your chia seeds and let it rest
- After a few minutes, the chia seeds will absorb the extra moisture and the oats will be perfectly creamy and thick
INSTANT POT STEEL CUT OATS
I fell in love with my Instant Pot after it made me a glorious batch of Homemade Yogurt. Steel cut oats came along and sealed the deal. You will never get oats this creamy on the stovetop or in the microwave. I love it so much I wrote an entire post about How to Cook a Variety of Oats in the Pressure Cooker. The post has a handy chart for you to print off and everything! Be sure and check it out.
Get these oats on your menu this week! This recipe wins “most requested recipe” at every pressure cooking class I've ever taught, as well as “most requested breakfast” in my own home. It's a shining star for sure!
Enjoy!
MORE ROCKSTAR PUMPKIN RECIPES
TOOLS AND INGREDIENTS USED TO MAKE INSTANT POT PUMPKIN SPICE STEEL CUT OATS
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PrintInstant Pot Pumpkin Spice Steel Cut Oats with Chocolate Syrup Drizzle
Healthy, whole grain, protein-packed way to start your day. Instant Pot Pumpkin Spice Steel Cut Oats with a dreamy drizzle of Chocolate Syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 1/2 cups steel cut oats
- 5 cups water
- 1 cup pumpkin puree (homemade recipe here)
- 1/2 cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- pinch of kosher salt
- 1/4 cup chia seeds
For Topping
Instructions
- Add oats, water, pumpkin puree, syrup, pumpkin pie spice, and salt to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position.
- Cook at high pressure for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes (can also use a full natural release if not in a hurry). If liquid sprays through the valve, turn back to the sealed position and allow to cool for 5-10 minutes.
- Sprinkle chia seeds over the top and stir in quickly so they don't clump together.
- Place the lid back on for 10 minutes to allow the chia seeds to swell and absorb some of the excess liquid.
- Serve hot with a Frozen Whipped Cream Dollop, a drizzle of Healthy Chocolate Syrup, and a sprinkle of chopped pecans.
Notes
- Leftover oats can be refrigerated for 3 – 5 days
- For longer storage, use an ice cream scoop to portion chilled oats onto a sheet pan. Freeze until solid, then place in a freezer safe zip lock bag. Thaw overnight in the fridge or in a microwave with a splash of milk to make it creamy again
Keywords: steel cut oats, oatmeal, pumpkin spice, instant pot
*This post contains affiliate links. Thank you!
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.
I just made this for breakfast and really liked it plus I feel good about the ingredients! I didn’t top it with syrup but did pour just a little milk over my serving to add to the creaminess. I want to ask your opinion on one thing. Since I opened a can of pumpkin puree but only used 1 cup of it, I feel a little wasteful. What, if any, impact do you think it would have on the recipe if I put in the entire can of pumpkin?
★★★★★
Shannon, I actually think it would be just fine to add the whole can. It would make it extra creamy is all. Or use the extra to make smoothies, muffins, pancakes, french toast, etc etc 🙂
I tried doing this as directed I got a burn notice on my instant pot! Why? Now what do I do
Peggy, Oh no, I’ve never had that problem with these oats! Did you stir it well before you started it? You could also try adding the puree last and putting it on top of the oats so it doesn’t thicken the mixture before you cook it.
We love this recipe. Today, I used 1 c. whole cranberry sauce in the can and added 1 tsp. Almond extract to the normal ingredients. It was really good. Next time I’m going to sub puréed peaches and who knows what else.
★★★★★
Barb, that sounds amazing! What a great idea!
I’ve made this twice. The first time I made as directed. The 2nd time, I dumped everything in at one time, including the chia seeds. That worked also. I did think it was too sweet the first time, so this time I cut the maple syrup in half. It was perfect for us. We’ll be making this often. Thank you.
★★★★★
Barb, I’ll have to try this again. It would be a time saver to do it this way. My chia seeds clumped together so badly when I tried it. I’ll have to give it a good stir and try it again. Thanks for letting me know!
thanks for tips … it really helpful with me
★★★★★
This looks amazing! There are so many recipes I want to try! I enjoyed your interview from the summit last week! I’m a twin mama too 🙂 Thanks for all of the fabulous recipes!
Aubri, Pressure Cookers were made for twin mamas! I haven’t even been able to watch my own interview so it’s nice to Hear your feedback. Thanks so much!
This looks amazing and I really want to make this for my kids on a school day but it sounds like it’s going to take 40 minutes all told, and I don’t want to wake up earlier than I have to, lol. Could I save time by omitting the chia seeds or would that mess it up? Also, why can’t the chia seeds cook in the pot from the beginning?
Diane, if it weren’t for the pumpkin sitting out all night, I’d say set it before you go to bed, but that might not be a great idea. For the chia seeds, I know I tried it a couple years ago just adding it to the mix, and I’m embarrassed to say that I can’t quite remember why I decided I liked it better added after. I’m gonna blame my foggy twin baby mind at the time! I don’t think it would hurt to try, but yes, you could leave the chia seeds out. They soak up some of the liquid, so it might be a bit runnier. Maybe try 4 1/2 cups water instead.
Ok, I will try reducing the water and leaving the chia seeds out. 30 minutes might be doable for how amazing this looks. =) Thanks!
hey girl- this look so good!
Shawnna, Oh, it is ????