Gluten free: instant pot creamy pumpkin maple oatmeal
Ingredients
- 1 cup gluten-free steel cut oats
- 1 can coconut milk (regular or light)
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup pumpkin
- 2-3 tablespoons maple syrup
- 1 tablespoon brown sugar or coconut sugar
- 1/4 teaspoon cinnamon
- toasted, chopped pecans for serving (optional)
Method
- In the pot of a 6-quart instant pot add the oats, coconut milk, water, salt and vanilla. Close the instant pot lid. Press MANUAL and set timer for 10 minutes.
- When the 10 minutes of cooking are up, let the oatmeal natural release for at least 12 minutes before releasing the pressure.
- Stir in the pumpkin, maple syrup, brown sugar (or coconut sugar) and cinnamon. Serve topped with almond milk and chopped pecans. Enjoy!
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