Seeds, such as flax, hemp, pumpkin and sunflower seeds (optional)
Cook the steel cut oats using a pressure cooker (Instant Pot) or stove-top method:
Pressure cooker/Instant Pot: Place all ingredients into the Instant Pot, stir well. Cover with lid and move the valve to sealing. Press the ‘porridge’ button and cook for 20 minutes. Allow the pressure to release naturally for 20 minutes (don’t use the “keep warm” setting), then release any remaining pressure manually.
Stove-top: place all ingredients into a large saucepan. Simmer for 20-30 minutes, until oats reach desired consistency (longer = creamier), stir regularly.
Transfer cooked Pumpkin Spice Oatmeal into a bowl or large storage container. This recipe makes five servings of pumpkin spice oatmeal. If you aren’t feeding a crowd, or want to do some breakfast meal prep, just store it in the fridge inside a sealed container and scoop it out one serving at a time. Alternatively, if you don’t think you’ll finish it in a week, divide it into single-serve portions and freeze it!
Serve your creamy pumpkin spice oatmeal hot (reheat in the microwave as needed for 1-2 minutes) with a splash of plant milk, and if desired sprinkle with a few extra cranberries and seeds.
Add up to 1/4 cup of seeds to the oatmeal. We liked to use a combo of flax, hemp, pumpkin and sunflower seeds, but use whatever you like. You can also add some nuts. Pecans and walnuts work great!
If you don’t think you’ll eat all of your pumpkin spice oatmeal within the week, feel free to freeze portions and defrost/reheat as needed. Reheat defrosted oatmeal for 1-2 minutes in the microwave.
Keywords: pumpkin spice oatmeal, pumpkin breakfast recipe, The Plant Riot