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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
Servings 4


  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 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


  • 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.


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