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.

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Recipe Summary

prep:
5 mins
cook:
13 mins
additional:
10 mins
total:
28 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Use non-dairy milk if desired.

Pecans can be substituted for the walnuts.

Nutrition Facts

340 calories; protein 8.8g; carbohydrates 63g; fat 7.6g; cholesterol 1.2mg; sodium 181.7mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2020
absolutely perfect! Not too chewy not too soft. I warmed it up by putting the whole pan back in the in-stapot and set t0 slow-cook 2 hrs (while we drank coffee) so it was hot and ready to eat when we were. Only thing I did different with the recipe was just add about a 1/4 c honey to mixture before cooking and sprinkling the brown sugar on when ready to eat. It was sooooooo yummy with "Oz's Banana-Nut and Raisin Bread for ABM" posted on Allrecipes. Read More
(1)

Most helpful critical review

Rating: 2 stars
05/23/2020
I followed the recipe but neither I nor hubby cared for this. We didn't eat it. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/25/2020
absolutely perfect! Not too chewy not too soft. I warmed it up by putting the whole pan back in the in-stapot and set t0 slow-cook 2 hrs (while we drank coffee) so it was hot and ready to eat when we were. Only thing I did different with the recipe was just add about a 1/4 c honey to mixture before cooking and sprinkling the brown sugar on when ready to eat. It was sooooooo yummy with "Oz's Banana-Nut and Raisin Bread for ABM" posted on Allrecipes. Read More
(1)
Rating: 3 stars
11/03/2019
No offense to the original author as this recipe is great for a quick and easy Fall breakfast. However I have a few suggestions for getting the most out of the flavors. 1. Toast your oats. I used butter but coconut oil or ghee also works well. Turn the sauté function on high and when display reads hot melt your fat. You can brown the butter if you have the time and patience. Then stir the oats around in it until they are golden brown about 3 minutes or so. 2. Bloom your spices. Once oats are toasted sprinkle your pumpkin spice over them and stir until fragrant around 30 seconds. 3. Add maple syrup. I put 2 tbsp of grade A dark amber directly into the pot after blooming the spices. Stir it in and coat the oats before turning off the sauté function and adding the water and milk. (I stirred in a little more when the oats were done.) 4. Toast your walnuts or pecans before adding them as a topping. You can do this in a skillet or in the oven. Trust me it s worth it. I personally used unsweetened vanilla almond milk instead of skim. Oats came out perfect and creamy. Will make again. Read More
Rating: 2 stars
05/22/2020
I followed the recipe but neither I nor hubby cared for this. We didn't eat it. Read More
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