Pressure Cooked Pumpkin Spice Steel Cut Oats – Recipe and Video

Pressure Cooked Pumpkin Pie-Spiced Steel Cut Oats from Vegan Under Pressure

It was just over a year ago that we did the photo shoot for my next book Vegan Under Pressure in a very frigid New York City. These Pumpkin Spice Steel Cut Oats made a wonderful breakfast for those in attendance, which included me.

Adding the spices gives the steel cut oats an even earthier, more fall-winter feel. They are mighty tasty. Add the cranberries and the nuts, only if you like them.

Someone already mentioned to me that they served these for a Thanksgiving breakfast. I think that they would be a wonderful addition to any holiday brunch for Christmas, New Year’s or any given Sunday. You get the bonus of the Pumpkin Pie Spice recipe which comes from the Spice Blends and Other Seasonings chapter in the book. I am so happy that I was able to include this chapter as it will help you take your food to another, even tastier level.

If you want to see  me in action, be sure to click on the video below. I’d love to hear what you think about this type of breakfast. So…

Pressure Cooked Pumpkin Spice Steel Cut Oats

(c) photocredit Michel Stong PUMPKIN PIE SPICE: Why buy it when you can make your own? I am a huge cinnamon fan but not as much a clove lover, so clove is minimized here. Feel free to adjust the quantities to your liking. That’s the joy of making your own blends! I prefer to grate my nutmeg with a fine grater and to grind my own cloves in a spice grinder (which some people call a coffee grinder). PUMPKIN-SPICE STEEL-CUT OATS: The pumpkin bug hits each fall; I think that part of the appeal is the warming spices that usually accompany it. I like this pumpkin oatmeal with dried cranberries instead of raisins, which I use in more traditional oats. If you like nuts such as walnuts or pecans, as I do, be sure to add those, too, after cooking. If you prefer not to use maple syrup, you can sweeten with chopped dates; add to the cooker before cooking the oats. 3 minutes high pressure, with natural release of at least 10 to 15 mintues

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Servings 4

Ingredients

  

• PUMPKIN PIE SPICE
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• PUMPKIN-SPICE STEEL-CUT OATS
• 2¼ cups water
• 1 cup vanilla nondairy milk
• Pinch of salt
• ½ teaspoon grated nutmeg
• ¼ teaspoon ground cardamom
• 1 to 2 cinnamon sticks
• ¼ cup dried cranberries
• 1 cup steel-cut oats
• ½ cup diced pumpkin or other squash; or ½ cup pumpkin puree
• 1 to 2 teaspoons pumpkin pie spice
• Maple syrup
• ¼ cup chopped toasted pecans or walnuts

Instructions

 

• For the Pumpkin Pie Spice: Combine all the pumpkin spices and transfer to a bottle or other container. Makes almost ¼ cup
• Store in a cool, dark place for 1 to 2 months.
• For the Pumpkin-Spice Steel-Cut Oats: Combine the water and milk in a pressure cooker. Stir in the salt, spices, and cranberries. Add the oats and pumpkin, but do not stir.
• Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you.
• Stir the mixture. If it seems watery, lock the lid back on and let sit for 5 minutes. Open carefully.
• Use long tongs to remove and discard the cinnamon sticks.
• Add the pumpkin pie spice and maple syrup to taste. Top each bowl with toasted nuts.

Notes

Pumpkin-Spice Buckwheat: Make this dish with buckwheat groats (kasha) instead of steel-cut oats. Follow the same directions.

Recipe from Vegan Under Pressure, reprinted with permission from Houghton, Mifflin, Harcourt