Instant Pot Cranberry Pumpkin Steel Cut Oatmeal Recipes
INSTANT POT® CRANBERRY-PUMPKIN STEEL CUT OATMEAL
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.
Provided by Tammy Lynn
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 181.7 mg, Sugar 30.8 g
INSTANT POT® CRANBERRY-PUMPKIN STEEL CUT OATMEAL
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.
Provided by Tammy Lynn
Categories Oatmeal
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 181.7 mg, Sugar 30.8 g
CRANBERRY PUMPKIN STEEL CUT OATS
This was surprisingly delicious. I've never tried steel cut oats, but if you're a regular like my Mom this is a special way to eat that makes them and festive for the holidays. Recipe courtesy of The Minimalist Baker.
Provided by AmyZoe
Categories Oatmeal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 and add cranberries to a small baking dish, along with orange and maple syrup. Toss to combine and set aside while the oven preheats.
- To a medium saucepan, add water and almond milk and bring to a boil. Once boiling, add oats and pumpkin puree and stir. Lower heat to a simmer, cover, and let cook for about 15 to 20 minutes, depending on how soft you prefer your oats.
- Add cranberries to the oven and bake for about 15 to 20 minutes total, or until burst and tender. .Once cooked, stir with a spoon and taste to see if it needs any more sweetness.
- Once the oats have finished cooking, remove from heat and add coconut sugar, cinnamon, pumpkin pie spice, ground ginger, and flaxseed meal. Stir to combine, adding a little more almond milk if too thick. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, or spices for warmth.
- To serve, divide oats and cranberries between two serving bowls. ENjoy as is or add a spoonful of coconut cream or coconut whipped cream and toasted pecans. Best when fresh, though leftovers keep in the refrigerator for a few days. Reheat on the stovetop or microwave, adding more almond milk or water as they tend to dry out once refrigerated.
Nutrition Facts : Calories 435.8, Fat 7.1, SaturatedFat 1.1, Sodium 11.3, Carbohydrate 82.1, Fiber 14.4, Sugar 17.8, Protein 14.6
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