Pumpkin Baked Oatmeal in Your Pressure Cooker
This cozy Pumpkin Baked Oatmeal cooks quickly in your pressure cooker and is perfect for hearty, nutritious meal prep breakfasts full of warm fall flavors.
Ingredients
Main ingredients
- 2 3/4 cups Old fashioned rolled oats certified gluten-free if needed
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Baking powder
- 1/4 teaspoon Fine salt
- 1 cup Pumpkin puree
- 1 cup Milk of choice
- 2 Large eggs or flax egg for vegan
- 1/3 cup Pure maple syrup or honey
- 1/4 cup Unsalted butter or coconut oil melted
- 2 teaspoons Pure vanilla extract
- 1/2 cup Chopped pecans toasted, omit for nut-free
Instructions
Instructions
- Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or oil spray. Set aside.
- In a large bowl, combine the dry ingredients: oats, pumpkin pie spice, baking powder, and salt. Stir well.
- Add the wet ingredients: pumpkin puree, milk, eggs (or flax egg), maple syrup, melted butter, and vanilla. Stir until smooth and thick.
- Pour the batter into the prepared baking dish. Sprinkle with additional toasted pecans.
- Bake for 30-34 minutes or until the center is set and a toothpick comes out clean. Let sit for 5 minutes before cutting.
- Top servings with yogurt or whipped topping, drizzle maple syrup, and sprinkle pumpkin pie spice before serving.
Notes
Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water and let thicken 5-10 minutes to substitute eggs. To toast pecans, heat in a small pan over medium-low heat, tossing every minute until nutty aroma appears. Remove from heat to cool before adding to oatmeal.