Vanilla-Scented Rice Pudding
Pumpkin Spice Steel-Cut Oats
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This sweet breakfast porridge reminds me of my mother-in-law’s pumpkin bread. It’s delicious on cold winter mornings when you want nothing more than a comforting breakfast that didn’t take hours to prepare.
Jar size: 3 cups
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 Servings
|
Ingredients
Dry ingredients
- 1 1/2 cups steel cut oats
- 1 tablespoon Pumpkin Pie Spice
- 1/4 cup brown sugar
- 1/2 teaspoon sea salt
- 1/2 cup raisins
- 1/2 cup roughly chopped walnuts
For cooking and serving
- 6 cups Water
- 1 cup pumpkin purée
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
6 cups of water and the pumpkin puree. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 15 minutes. Press Cancel. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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