Pumpkin Spice Oatmeal with coconut-walnut crumble - haven't tried yet

By jeff and alli -

 serves about 6

Oatmeal Ingredients


1 1/2 cups steel-cut oats

4 cups unsweetened nondairy milk

1 (15 ounce) can unsweetened pumpkin puree

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice


Coconut-walnut crumble ingredients

3/4 walnuts, chopped

3/4 unsweetened shredded coconut

3 Tablespoons maple syrup

3 tablespoons coconut oil, melted

1.5 teaspoons pumpkin pie spice

1/8 tsp kosher or sea salt


Directions

1. Spray inner pot of the instant pot with cooking spray

2. Add the oats, milk, pumpkin puree, vanilla, and pumpkin pie spice to the instant pot. Stir to combine.

3. Secure the lid and set the pressure release to sealing. Select the pressure cook setting at high pressure and set the cook time to 12 minutes.

4. Meanwhile, make the coconut -walnut crumble: In a bowl, stir together the walnuts, coconut, maple syrup, melted coconut oil, pumpkin pie spice, and salt until you have a sticky crumble.  Taste and adjust seasons to taste.

5. Once the instant pot timer goes off, allow a natural pressure release for 20 minutes then switch the pressure release knob to vent any remaining steam.

6 Open the pot and stir the oatmeal thoroughly. There may be some extra liquid on top, but once you stir it, the liquid will incorporate into the oatmeal and thicken. Transfer to bowls and top with coconut-walnut crumble.

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