It's the season of all things pumpkin!
I'm about as basic as they come. and I'm really okay with that. Yesterday I made two batches of pumpkin bars, and today I'm here with a perfectly-spiced, super hearty breakfast recipe: protein oatmeal!
Steel-cut oats are minimally processed and denser in fiber than rolled oats. Steel-cut oats are slower burning carbs than rolled oats, meaning they won't cause your blood sugar to spike like highly processed carbs would.
I threw in some protein powder because, to be honest, I hate feeling hungry by 10:00 am when my breakfast typically wears off. This recipe combines a slow-digesting carb with protein to fill you up and keep you full for hours, so no more mid-morning snacking!
Truthfully, I had intended to make this oatmeal in the slow cooker, but I totally forgot to start it the night before. So this slow-cooker recipe turned into an Instant Pot recipe the next morning because of my lack of planning - precisely why I love my Instant Pot!
However, this recipe can easily be modified for the slow cooker if you don't have an Instant Pot (but I do highly recommend you get one!). Simply mix together your steel-cut oats and water in your slow cooker and cook on low overnight for 8-10 hours. Then, mix in the rest of the ingredients per the directions below.
Instant Pot Pumpkin Pie Protein Oats
- 6 cups water
- 2 cups steel cut oats
- 15 oz can of pumpkin
- 1 cup vanilla protein powder
- 2 Tablespoons pumpkin pie spice (can substitute cinnamon)
- 1/2 teaspoon salt
- In inner pot, mix together oats and water.
- Close the lid, make sure the vent is sealed and set time for 4 minutes on "manual" or "pressure cook" setting.
- After the four minutes expire, allow the pressure to release naturally for 20 minutes.
- Quick release after 20 minutes natural pressure release and open the lid.
- Stir oat mixture. Mix in pumpkin, protein powder, pumpkin pie spice and salt.
- Serve immediately or store in an airtight container in the fridge for up to a week.
This is a rather large batch recipe, so there will be plenty to enjoy throughout the week. Perfect for meal prepping! Again, if you want to try slow-cooking this recipe, cook the oats first and then stir in the other ingredients to prevent from burning and sticking to the bottom of the pot.