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Instant Pot Pecan Pie Oatmeal

Instant Pot Pecan Pie Oatmeal

This instant pot breakfast recipe is perfect for winter and ready in 10 minutes. Instant Pot Pecan Pie Oatmeal is an easy breakfast recipe made in the instant post {pressure cooker}. Crock-pot {slow cooker} instructions are also included below.

 

 

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Here is a foodie confession: I bought an instant pot over the summer, inspired by my sister-in-law and a huge Facebook group of instant pot fans. But I have only used it a handful of times. That changes right now because I finally figured out how easy it is, especially for quick meals with a baby in the house.

 

 

Breakfast can be a hectic time for us, due to getting C ready for the day and out the door, and fitting in a healthy breakfast {and coffee – never forget the caffeine}. I love eating oatmeal in the morning during cold months, but microwaved old-fashioned oats are just not the same as steel cut oats. I prefer the texture of steel cut and the extra fiber. However, steel cut oats take 30 minutes to cook on the stove, and I don’t have that kind of time most mornings. Instant pot oatmeal is so much easier.

 

 

My instant pot comes to the rescue because I can cook steel cut oats in less than half the time than I could on the stove. All it takes is adding ingredients to the instant pot, setting the pressure to manual for 3 minutes, and releasing the steam. I can’t believe how easy it is.

 

 

Any flavor combination would be delicious for instant pot oatmeal, but I really love the flavors of pecan pie. I added Medjool dates and maple syrup for a touch of the sticky-sweet taste you get from pecan pie.

 

 

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Instant Pot Pecan Pie Oatmeal

Instant Pot Pecan Pie Oatmeal is an easy breakfast recipe made in the instant post {pressure cooker}.

Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1 cup steel cut oats
  • 3 1/4 cups water
  • 1/4 cup half and half
  • 4 Medjool dates pitted and chopped
  • 1/2 cup raw pecans chopped
  • 1-2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Add ingredients to an instant pot and stir.

  2. Close the lid and seal the instant pot. Make sure the pressure release valve is set to β€œsealing.”

  3. Select Manual and set the cooking time to 3 minutes.

  4. After the time is up, either slowly release the pressure {with a cloth over the pressure release valve} or let the pressure naturally release by letting the instant pot rest for 10-15 minutes.

Recipe Notes

Slow Cooker Directions:
1. Add ingredients to a slow cooker and stir.
2. Cook on HIGH for 1.5 hours.

{Adapted from Little Blue Plates recipe for Steel-Cut Oatmeal Breakfast Buffet}