Pressure Cooker Pumpkin Steel Cut Oats with Pecan Pie Granola

Pressure Cooker Pumpkin Steel Cut Oats topped with a sweet, buttery pecan pie granola. A fiber filled breakfast made with pumpkin and warm fall spices.

Pressure Cooker Pumpkin Steel Cut Oats topped with a sweet, buttery pecan pie granola. A fiber filled breakfast made with pumpkin and warm fall spices.

My four-year-old grandson is crazy about steel cut oats and asks my daughter to make it for breakfast often. Recently my daughter sent me an email.

So Evan requested steel cut oats again, so I switched out the cinnamon in your apple one for pumpkin pie spice, and now I’m daydreaming of fall flavored oatmeal. Like pumpkin and chocolate chip or craisins. And pecan pie steel cut oats. Can this be a thing, mom? Pumpkin in October and Pecan Pie in November?

Sounded like a great idea to me. So I set out to create the recipes.

Pressure Cooker Pumpkin Steel Cut Oats topped with a sweet, buttery pecan pie granola. A fiber filled breakfast made with pumpkin and warm fall spices.

The pumpkin steel cut oats recipe was pretty straight forward to create. I just transformed my pressure cooker carrot cake oatmeal in to a pressure cooker pumpkin oatmeal.

The pecan pie steel cut oatmeal was more of a problem to create because pecan pie isn’t flavored with spices. It’s just luscious, sweet, gooey pecans in a crisp crust. I decided instead of creating pecan steel cut oats to create a sweet, buttery, crispy granola to top the pumpkin steel cut oats.

My daughter is crazy about my granola and I know she and my grandsons are going to love this Pressure Cooker Pumpkin Steel Cut Oats with Pecan Pie Granola. The Pecan Pie Granola recipe is on Barbara Bakes.

Pressure Cooker Pumpkin Steel Cut Oats with Pecan Pie Granola

Ingredients:

  • 1 tablespoon butter
  • 1 cup steel cut oats
  • 3 cups water
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions:

Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.

Add water, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and 10 minutes cook time.

When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Stir oats. Remove cooking pot from the pressure cooker and let oats rest in the cooking pot uncovered for 5 – 10 minutes until oats thicken to desired consistency.

Serve warm with pecan pie granola, milk and maple syrup if desired.

 

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