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Pumpkin purée, warm autumn spices, and creamy oats come together for a breakfast that tastes exactly like a slice of pie in a bowl. Using an Instant Pot makes these creamy pumpkin pie oats an incredibly efficient way to prep a wholesome, fiber-filled start to your day without hovering over the stove.

The texture is thick and velvety, thanks to the combination of almond milk and slow-cooked oats, while the vanilla and maple syrup balance the earthy notes of the squash. It fills the kitchen with a familiar, toasted fragrance that feels right at home on a chilly morning.

Feel free to customize your bowl with crunchy toppings like pecans or granola, or stir in a little white chocolate pudding mix if you want an extra decadent finish. It is a flexible, hands-off method that works just as well for a quick weekday morning as it does for a slow, weekend breakfast.

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If you enjoy the cozy, spiced profile of pumpkin in your morning bowl, you might want to try these baked oats with pumpkin cookie for a textural change of pace. For those who prefer a decadent approach, swapping the spices for cocoa creates a rich chocolatey pumpkin breakfast that feels more like dessert.

Key Ingredients

  • Pumpkin puree: Provides the base flavor and creamy texture for the pumpkin pie profile.
  • Rolled oats: Serves as the hearty, fibrous foundation for the porridge.
  • Almond milk: Creates a rich, creamy consistency during the pressure cooking process.
  • Pumpkin pie spice: Infuses the dish with essential warm autumnal aromatic notes.
  • Maple syrup: Sweetens the oats with a natural, earthy sugar profile.
  • Vanilla extract: Enhances the overall dessert-like quality of the oats.
  • Pumpkin seeds: Adds a necessary crunch to the top of the finished dish.

More Wholesome Oatmeal Creations

Instant Pot Creamy Pumpkin Pie Oats

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Instant Pot Creamy Pumpkin Pie Oats Ingredients

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Curated by Aprilia Wanson in Austin, TX — I research and organize easy recipes so you can cook with what you have. More about how I create content →

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