{"id":4457,"date":"2019-10-05T22:46:32","date_gmt":"2019-10-06T04:46:32","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=4457"},"modified":"2020-11-14T16:46:43","modified_gmt":"2020-11-14T23:46:43","slug":"pressure-cooker-pumpkin-steel-cut-oats-with-pecan-pie-granola","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-pumpkin-steel-cut-oats-with-pecan-pie-granola\/","title":{"rendered":"Instant Pot \/ Pressure Cooker Pumpkin Spice Steel Cut Oats"},"content":{"rendered":"

Instant Pot \/ Pressure Cooker Pumpkin Spice Steel Cut Oats<\/strong> are a hearty, fiber-filled breakfast made with pumpkin and warm fall spices. It’s even better topped with my sweet, buttery pecan pie granola. <\/em><\/p>\n

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My daughter, Jennifer, and her family are absolutely crazy for steel cut oats<\/a>. They\u2019re the reason we have so many recipes for pressure cooker steel cut oats. These oats make a hearty breakfast that will keep you full longer.<\/p>\n

I created this fall-flavored Pressure Cooker Pumpkin Steel Cut Oats for her several years ago. She was craving a healthier way to eat classic Thanksgiving flavors (pumpkin pie and pecan pie). I cut out the refined sugar and sweeten it with a little natural maple syrup.<\/p>\n

This smooth and creamy Pumpkin Spice Steel Cut Oats are perfectly complemented by my crisp and crunchy Pecan Pie Granola recipe<\/a>. When you make these two together, your whole house will smell like Fall\u2014everyone who comes in your door will want to know what’s cooking!<\/p>\n

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Make This Pumpkin Spice Instant Pot Steel Cut Oats in Your Pressure Cooker<\/h2>\n

This Pumpkin Spice Steel Cut Oats recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot. Pressure cookers are perfect for making steel cut oats in record time! (See more of my favorite Pressure Cooker \/ Instant Pot Steel Cut Oats Recipes<\/a> here.)<\/p>\n

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What Are Steel Cut Oats?<\/h2>\n

If you\u2019ve grown up eating rolled oats or instant oats, steel cut oats may seem strange. According to my favorite brand<\/a> (#notsponsored), <\/p>\n

Steel cut oatmeal is made from whole oat groats that have been cut into neat little pieces. . . . Also known as Irish oats <\/i>or pinhead oats<\/i>, steel cut oats have a firmer \u201cbite\u201d than traditional rolled oats.<\/p><\/blockquote>\n

(Did you know that groats<\/i> and grits<\/i> are related words? A groat is a hulled grain that\u2019s broken into larger pieces than a grit<\/a>!)<\/p>\n

In contrast, rolled and instant oats are steamed and then rolled flat. (Instant oats are flatter than old-fashioned oats.)<\/p>\n

Steel cut oats are slightly higher in fiber and protein than instant oats, but they have a much lower glycemic index<\/a> than instant oats. <\/p>\n

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Can I Use Rolled Oats to Make This Pumpkin Spice Oatmeal? <\/h2>\n

Because steel cut oats and rolled oats are so different, you\u2019d need to make a number of modifications to the recipe. I haven\u2019t tested it with rolled oats because I love the bite of steel cut in this recipe. <\/p>\n

That said, it would be possible to convert this to a rolled oats recipe. Here\u2019s where I\u2019d start: Skip sauteing the oats in butter. My cookbook uses a 1 minute cook time with a 10 minute natural pressure release for making oatmeal with 1 cup rolled oats and 2 cups water, so I\u2019d start adjusting the recipe from there. <\/p>\n

If someone tries it, please leave a comment and let me know how it works and the timing you used!<\/b><\/p>\n

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How to Avoid the Burn Warning When Making Pumpkin Spice Steel Cut Oats<\/h2>\n

Both Jennifer and I have made this recipe countless times and have never gotten a burn notice. However, a few readers have had the occasional burn notice; here\u2019s what you need to know to make the recipe go smoothly.<\/p>\n

First, this Instant Pot Pumpkin Steel Cut Oats recipe is written for a 6 quart pressure cooker. <\/strong><\/p>\n

If you\u2019re using an 8-quart or larger pressure cooker, you will need to add extra water when making this recipe. <\/b>I\u2019d recommend at least \u00bd a cup, maybe even a whole cup if you\u2019re worried. You can always simmer it after pressure cooking to cook off the additional water. (Or, just add chia seeds to soak it all up!) <\/p>\n

In addition, make sure the steel cut oats you choose are not<\/strong> quick cooking. <\/p>\n

When you toast the oats, if you start to see browning on the bottom of the pan, add the water immediately and scrape the pan well to ensure oats aren\u2019t stuck. <\/p>\n

Finally, DO NOT MIX the pumpkin into the rest of the oats.<\/strong> Let it sit on top of the oats (like you would when you use a jarred pasta sauce). This is particularly important if you have a quicker-cooking model like the Instant Pot Duo Evo Plus.<\/em><\/p>\n

If you still have questions, here are more great tips on what to do if you get the Instant Pot Burn message<\/a>.<\/p>\n

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Can I Double This Recipe? <\/h2>\n

This recipe reheats wonderfully. We often make a double batch to ensure we\u2019ll have leftovers for the freezer. <\/p>\n

I like to freeze it in 1 or 2-cup portions in quart-size ziplock bags. Place in the fridge to defrost overnight or just microwave it in the morning. \ud83d\ude42 <\/p>\n

To reheat, be sure to add extra milk or water because the oats thicken quite a bit when frozen. <\/p>\n

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How to Serve Instant Pot Pumpkin Spice Steel Cut Oats<\/h2>\n

While many people love the smoothness of steel cut oats, my family prefers to eat it loaded with mix-ins. <\/p>\n

Originally, I created this creamy Pumpkin Steel Cut Oats recipe with the intent to top it with my Pecan Pie Granola recipe<\/a> (on my baking site, Barbara Bakes<\/a>). It adds a great crunch and combines two of my favorite flavors.<\/p>\n

However, my family has adapted it a number of ways. Jennifer included her family\u2019s favorite variation in our Instant Pot Baby Food and Toddler Food Cookbook. For the littlest ones, she adds diced fresh apples and craisins. Then, for the grown-ups, she tops it off with chopped cinnamon pecans.<\/p>\n

(With the candied pecans, it might be more of a dessert than breakfast–she told me to say \u201cit\u2019s so good, guys, it\u2019s worth getting the book even if you don\u2019t have toddlers to feed!\u201d) <\/p>\n

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Update: <\/b>To show you how easy this recipe is, I\u2019ve created a little video. I really love the shot of the maple drizzled over the granola! Since making the video, we have changed the order of the ingredients to have the pumpkin puree come in at the end.<\/em><\/p>\n

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