PUMPKIN SPICE STEEL CUT OATS

Pumpkin Spice Steel Cut Oats always hit the spot. They’re creamy and nourishing with a little kiss of sweetness and those wonderful warming spices we know and love. Bonus is, they’re absolutely loaded with fibre, healthy fats, and plant-based protein, too!

Pumpkin is incredibly versatile and packed with fibre, minerals, and vitamins such as A and C.  It is rich in antioxidants that help protect against cancer and heart disease. These powerful phytonutrients also have benefits for the eyes and skin (anti-aging), helping you to look and feel your best!

Steel cut oats are a great source of vitamins and minerals including thiamine, iron, and zinc, as well as disease-fighting antioxidants.  Each serving (1/4 cup dry oats) contains 7 grams of plant-based protein and 5 grams of fibre.  The powerful soluble fibre in oats known as beta-glucan can help to reduce blood cholesterol, improve blood sugar control, promote the growth of good bacteria in the gut, and increase feelings of satiety.

When making steel-cut oats in the Instant Pot, it’s not necessary to soak them overnight.  However, I still like to pre-soak them for better digestion.  It also makes the oats super creamy!

Ingredients for 4 servings:

• 1 cup gluten-free steel cut oats

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder (optional)

• 2 Tbsp chia seeds

• 1 Tbsp maca powder (optional)

• 1 1/2 tsp ground cinnamon

• 1/4 tsp sea salt

• 1/4 tsp nutmeg

• pinch of ginger

• 1 1/2 to 2 cups unsweetened almond or nut-free milk (see note below*)

• 1 can (approximately 1 1/2 cups) organic coconut milk

• 1/3 cup pure pumpkin purée

• 1/3 cup pure maple syrup

• 1 tsp pure vanilla extract 

• optional toppings: dried cranberries or other fresh or dried fruit, granola, coconut chips (pumpkin maple flavour here), diced protein bar, Giddy Yo cacao bar, pecans, pecan butter or other nut butter, pure maple syrup, or toppings of choice

*Note: If the oats have been pre-soaked, reduce almond milk to 1 1/2 cups.

Directions:

1. Grease the Instant Pot with cooking oil (I like to use coconut oil or spray avocado oil).

2. Put oats, protein powder, chia seeds, maca, cinnamon, salt, nutmeg, and ginger in the Instant Pot and stir to combine.

3. Add almond milk, coconut milk, pumpkin purée, maple syrup, and vanilla, and whisk until well mixed.

4. Secure the lid and set to pressure cook on high for 5 to 10 minutes, followed by a natural pressure release (see note below*).

5. Remove lid carefully and stir. Allow oats to cool slightly to thicken and serve with your choice of toppings.

*Note: Adjust cooking time to desired consistency. Pre-soaked oats will be creamy after 5 minutes, although I prefer them after 9. Oats that haven’t been pre-soaked will be chewy after 5 minutes and soft and creamy after 10 minutes.

Pumpkin Spice Steel Cut Oats can be stored in an airtight container in the fridge for up to 5 days.  Reheat on the stove over medium heat, adding additional almond or coconut milk as needed.