Breakfast recipe · from the recipe book
Pressure Cooker Apple Pie Spiced Oats with Peanut Butter
Creamy soy milk oats with soft spiced apple, a nutty peanut butter swirl and crunchy toasted pumpkin seeds.

- Pressure cooker
- 35 min · 15 min hands-on
- Serves 4
- Vegan
- Gluten-free
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
Ingredients
- 3 cups240 gOld-fashioned rolled oats
- 3 cups (710 ml)730 gSoy milk, original
- 1 cup240 gWater
- 2 medium360 gApplediced, half grated
- ¼ cup64 gPeanut butter, no salt added
- ¼ cup32 gPumpkin seeds (pepitas)
- ¼ cup40 gRaisins
- 1½ tbsp packed20 gBrown sugar
- 2 tsp5 gGround cinnamon
- ½ tsp1 gGround nutmeg
- 1 tsp4 gVanilla extract
- ¼ tsp1.5 gSalt
Steps
- Core the apple; grate half of it and dice the remaining half into small cubes, keeping them separate.
- Lightly coat the inside of the pressure cooker pot with a little of the soy milk, then add the oats, the grated apple, the raisins, the brown sugar, the cinnamon, the nutmeg, the salt, the water and the remaining soy milk; stir well.
- Lock the lid, set the valve to sealing and cook on high pressure for 4 minutes.
- While it cooks, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until they pop and smell nutty; set aside.
- Let the pressure release naturally for 10 minutes, then quick-release the rest and open the lid.
- Stir in the vanilla and the diced apple; let sit 2 minutes so the apple warms but stays crisp and the porridge thickens.
- Spoon the porridge into four bowls, swirl a quarter of the peanut butter into each and top each with a quarter of the toasted pumpkin seeds.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Peanuts, Soy. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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