It’s official we bought our first pumpkin of the season. You might be wondering how many pumpkins do we buy. Well that depends on how long the current pumpkin makes it. Tonight my girl was using it as a bowling ball. So, I guess we’ll see how long this one lasts.
I am always inspired by the fall season. The first cool snap of the year, the rich colors and the taste of pumpkin. I love my mom’s pumpkin soufflé. An old staple recipe and so delicious. I’ve made it gluten and dairy free so I am sure you will see it soon.
Today I bring you something oh so good and oh so easy. So easy like set it and forget it. The instant pot and steel cut oats. This time I added some seasonal favorites to make it fit the fall season.
1 cup of steel cut oats
1 cup of Pumpkin Nog
2 cups of Nondairy milk
2 tbs of coconut sugar
1 tsp of cinnamon
a dash of cloves
a tiny pinch of salt
Toppings: Raisins and Pumpkin Seeds
Set up your instant pot as per directions
Spray the liner with nonstick coconut spray
Pour in the oats, nog and nondairy milk. Stir
Attach and secure the lid
Set the instant pot on manual high for 3 minutes
Let the steam out naturally (this takes about 10 minutes)
Release any remaining steam
Add coconut sugar, cinnamon, cloves, and salt. Stir
Serve and add toppings
Happy Fall Y’all!