Pumpkin Nog Steel Cut Oats

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

  1. Set up your instant pot as per directions

  2. Spray the liner with nonstick coconut spray

  3. Pour in the oats, nog and nondairy milk. Stir

  4. Attach and secure the lid

  5. Set the instant pot on manual high for 3 minutes

  6. Let the steam out naturally (this takes about 10 minutes)

  7. Release any remaining steam

  8. Add coconut sugar, cinnamon, cloves, and salt. Stir

  9. Serve and add toppings

Pumpkin Nog Steel Cut Oats

Happy Fall Y’all!

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 


Eat well, live well, be well savoring the precious present. 

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