Pumpkin Pecan Baked Oatmeal and Strawberry Treats You Gotta Try in Your Pressure Cooker
This delightful recipe combines the cozy flavors of pumpkin and pecan baked oatmeal with fresh strawberry treats, all cooked quickly and perfectly in your pressure cooker for a warm and satisfying breakfast or dessert.
Ingredients
Main ingredients
- 3 cups Old fashioned oats
- 2 teaspoons Baking powder
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Salt
- 1 cup Firmly packed light brown sugar
- 1/2 cup Milk any kinda milk works
- 1 cup Canned pumpkin
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 cup Chopped pecans
Instructions
Instructions
- Get your pressure cooker ready but for this baked oatmeal, you’re gonna start it like a traditional bake. Preheat your oven to 350 degrees F if you want, but wait a sec.
- In a big bowl, toss your oats, baking powder, pumpkin pie spice, salt, and brown sugar together. You want everything mixed evenly but don’t overwork it.
- Grab another bowl and whisk milk, pumpkin, vanilla, and eggs until smooth. That smoothness makes the texture perfect.
- Pour your liquid mix right into your dry oat combo and give it a gentle stir until it’s just mixed. Fold in those delicious pecans without squishing them.
- Grease a 9x13 baking dish and dump your oatmeal batter in. Spread it nice and even so it cooks all the way through.
- You can bake this in the oven for 35-40 minutes till golden on top. Or here’s the thing—pop it in your pressure cooker using a trivet and a little broth for steam. Set your sealing ring, close the lid, and cook on high pressure for about 15 minutes.
- Let the pressure cooker do a natural release so the oatmeal firms up nicely without drying. When the float valve drops, you’re good to go. Yum!
- Enjoy your warm, delicious pumpkin pecan baked oatmeal and strawberry treats.
Notes
Make sure your pressure cooker sealing ring is clean and the float valve is free to rise and hiss for best results.