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Vegan Pumpkin Oatmeal
This is the PERFECT healthy breakfast recipe to start your day! With options to make in the Instant Pot or slow cooker, pick a method that works best with your morning routine.
Course
Breakfast
Cuisine
American, Vegan
Keyword
healthy pumpkin recipes, pumpkin breakfast recipes, vegan pumpkin recipes
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Slow Cooker Time
8
hours
hours
Servings
4
servings
Calories
221
kcal
Author
Amanda
Ingredients
1
cup
steel cut oats
2.5
cups
almond milk
1
cup
water
1
cup
canned pumpkin
1/4
cup
maple syrup
1/4
cup
coconut sugar
can substitute with brown sugar
1
teaspoon
vanilla extract
1/2
Tablespoon
pumpkin pie spice
1/4
teaspoon
salt
Tools:
Slow cooker
Instant Pot
or pressure cooker
Toppings:
chopped nuts
pecans or walnuts are great
pepitas
shredded coconut
Instructions
To Make In the Instant Pot
Add all the ingredients to the Instant Pot and mix well.
Cook on high pressure for 4 minutes and let naturally release (about 20 minutes).
Let sit for 10 minutes to thicken.
To Make In the Slow Cooker:
Spray inside of the slow cooker generously with non-stick cooking spray or rub with coconut oil.
Add all the ingredients to the slow cooker and mix well.
Cook on low for 8 hours. Set on low for 8 hours (this could vary with different slow cookers. See notes).
To Serve:
Serve warm and add desired toppings! Leftovers keep in the fridge for about 5 days.
Notes
Be sure to use steel cut oats as rolled oats or instant oats will become mushy.
If using slow cooker method, Crockpot times may vary. I recommend doing a test run first before leaving it on for 8 hours.
Use leftover canned pumpkin for a smoothie or double the recipe to use the whole can.
To reheat
- add a splash of liquid (either water or milk) and microwave for 1 minute.
Nutrition
Serving:
1
bowl (about 1/4 recipe)
|
Calories:
221
kcal
|
Carbohydrates:
45.7
g
|
Protein:
4.1
g
|
Fat:
3.3
g
|
Saturated Fat:
0.4
g
|
Sodium:
248
mg
|
Potassium:
351
mg
|
Fiber:
4.7
g
|
Sugar:
26.2
g
|
Calcium:
331
mg
|
Iron:
3
mg