Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂
This delectable Instant Pot Gluten-free Vegan Apple Cinnamon Pecan Oatmeal is warm with delicious spices that will brighten up the start of your day. This recipe uses steel cut oats, which have more fiber and an amazing slightly crunchy texture. Quick cooking and old-fashioned oats are not the same, and will cook differently – if you choose one of these the time needs to be decreased. The steel cut “groats” are chewier and take longer to cook.
These oats are hearty and filling, and when combined with apples and pecans you have a well-rounded, balanced meal with healthy carbs, fats, and unrefined sugars! While this recipe has more autumnal flavors, it can be enjoyed year-round with other seasonal fruits, or with the apple variety that is the most ripe.
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
2 TBS Coconut oil
1 ½ cups Steel Cut oats
4 ½ cups water
1 large Granny Smith apple or other firm apple, peeled and diced
¼ cup maple syrup
1 tsp ground cinnamon
¾ tsp Himalayan sea salt
access the very best in vitamin and supplement patches!
½ cup chopped toasted pecans
Select the Sauté setting on Instant Pot and melt the coconut oil. Add the oats and cook, stirring often, for about 5 minutes. The oats should be aromatic and slightly toasted.
Stir the water, chopped apple, maple syrup, cinnamon, and salt into the toasted oats. Make sure all of the oats are submerged in the liquid.
Close and lock the lid. Set the Instant Pot on High pressure for 12 minutes.
After the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Open the pot and stir the oatmeal to incorporate any extra liquid. Sprinkle the toasted pecans on top.
Serve and enjoy! Spoon the oatmeal into bowls and top brown sugar or maple syrup, shredded coconut, or other varieties of chopped nuts. This oatmeal is best served warm, but if it gets too thick as it cools, add in a little non-dairy milk like almond milk to smooth it out with a nice flavor.
This recipe makes a good amount of oatmeal and there may be leftovers! If you think you’ll be saving some for later, set aside the toasted pecans and only top the bowls that are getting eaten immediately, as the nuts can soften and don’t reheat very well.
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99
Check it out here, or download it now!:
Like this recipe? Show your appreciation for this free resource and help support us!