Today I add a hint of fall to my basic oatmeal recipe to create this simple breakfast idea: pumpkin spice oatmeal.

Are you getting bored with the same old oatmeal? You might like my twist on this breakfast classic.

This recipe came to be when I once made pumpkin spice bread, and I had some leftover canned pumpkin. So I thought…why not stir some into my morning oatmeal? I needed to use up all that pumpkin puree somehow!

To round out this pumpkin spice oatmeal recipe, I add in a few additional ingredients (other than said pumpkin) to my regulation oatmeal to give it more of a fall flavor.

Pumpkin and oats are pretty bland on their own. So these extras give it a delicious flavor boost: vanilla, pumpkin pie spice, a pinch of salt and maple syrup. The almond milk makes it nice and creamy.

I do save the maple syrup until the end, and I drizzle it on top.

Why? I find it easier to make everybody in my house happy, quite honestly. My kids like super sweet, and I like a little less sweetness. So this strategy works out great for us.👌🏻

Adding Instant Pot instructions

I tested this a couple different ways in the Instant Pot. First, I made it right in the inner pot, as written below.

I wanted to note that some of the pumpkin puree appeared to stick to the bottom. When I scraped the bottom and stirred it all together, though, it worked out great! So I left those instructions.

There is a second option for the Instant Pot, though, and that is to make it with the pot-in-pot method. This is where you put all the ingredients in a smaller glass bowl, and place it on a trivet. You add water to the stainless steel inner pot, and let the oatmeal steam.

As for cook time, I cooked it for 10 minutes on low pressure, plus 5 minutes natural release. I quick release any remaining pressure. This worked out great! The only catch is that I was only able to fit 3 servings in any of the glass bowls I have. So, choose your method based on your needs.

Cooking in the regular inner pot is good for bigger batches and a slightly quicker cook time. Doing it pot in pot guarantees no stuck bits on the bottom, but you can probably make 3 servings max.

My Pumpkin Spice Oatmeal Recipe

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5 from 1 vote Print Pumpkin Spice Oatmeal Pumpkin Spice Oatmeal is a delicious twist on traditional oatmeal. It's like a warm bowl of fall on a crisp morning. Prep Time 3 minutes Cook Time 3 minutes Rest time 5 minutes Total Time 11 minutes Servings 1 serving Calories 243 kcal Author Marjorie @APinchOfHealthy Ingredients Single Serving 1/2 cup old fashioned oats dry, uncooked

dash of salt to taste

1/2 cup unsweetened almond milk

1/2 cup water

2 tablespoons pumpkin puree

1/2 teaspoon pure vanilla extract

1/4 teaspoon pumpkin pie spice

1 tablespoon 100% maple syrup (or more, to taste) Four servings 2 cups old fashioned oats dry, uncooked

dash of salt

2 cups unsweetened almond milk

2 cups water

1/2 cup pumpkin puree

1 teaspoon pumpkin pie spice

2 teaspoons pure vanilla extract

1/4 cup 100% maple syrup (or more, to taste) Instructions Microwave In a microwave safe bowl, add oats, water, almond milk, pumpkin puree, vanilla, spice and salt, and stir to combine.

Microwave on high until boiling, for about 2.5 minutes (Microwave times may vary. Watch out for boil-over!)

Let sit in microwave for 5-10 minutes to thicken. Remove from microwave and stir in maple syrup. Add more toppings, if desired! I added chopped walnuts. Chopped dates, raisins or craisins would also be delicious.

Stove top Add add oats, water, almond milk, pumpkin puree, vanilla, spice and salt, and stir to pot, and stir to combine. Bring to a boil over medium high heat. Stir, reduce heat, and simmer about 3 minutes, stirring occasionally. Stir, remove from heat, and cover for 5 minutes. Serve with maple syrup and optional toppings (walnuts, dates, craisins, apple slices, etc.) Instant Pot* Add add oats, water, almond milk, pumpkin puree, vanilla, spice and salt, and stir to pot, and stir to combine. Place the lid on, lock to sealing, and set the pot to low pressure on 1 minute. Allow the pot to release naturally for 8 minutes, and quick release any remaining pressure. Give the mixture a good stir to combine. Serve with maple syrup and optional toppings (walnuts, dates, craisins, apple slices, etc.) Recipe Notes Nutritional information is approximate and was calculated using a recipe nutrition label generator. You will likely need more maple syrup for sweetening. The 1 tablespoon is the minimum amount I would recommend. So start from there, and add more, to taste. You can also use other sweeteners, but I find maple syrup gives the best fall flavor. *There is a second option for cooking this in the Instant Pot, and that is to make it with the pot-in-pot method. This is where you put all the ingredients in a smaller glass bowl, and place it on a trivet. You add water to the stainless steel inner pot, and let the oatmeal steam. As for cook time, I cooked it for 10 minutes on low pressure, plus 5 minutes natural release. I quick release any remaining pressure. This worked out great! The only catch is that I was only able to fit 3 servings in any of the glass bowls I have. So, choose your method based on your needs. Nutrition Facts Pumpkin Spice Oatmeal Amount Per Serving Calories 243 Calories from Fat 36 % Daily Value* Fat 4g 6% Saturated Fat 1g 6% Sodium 175mg 8% Potassium 253mg 7% Carbohydrates 44g 15% Fiber 5g 21% Sugar 14g 16% Protein 6g 12% Vitamin A 4669IU 93% Vitamin C 1mg 1% Calcium 193mg 19% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

Note: This recipe originally appeared on A Pinch of Healthy October 7, 2014. It has been updated with additional instructions and new photos! Here is an old photo, in case you are curious what it used to look like.

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