Originally when I made this oatmeal, I had pretty recently posted a Skinny Baked Pumpkin Pie Oatmeal, but these two oatmeals are pretty far apart in the realms of texture and preparation. Plus, I’ve added in new instructions so this oatmeal can be made in an instant pot (pressure cooker) in under thirty minutes!

As usual, I've been running around like a crazy woman and I really needed a pick-me-up this morning to help boost me through the day. Back when I first made this recipe in 2013, my dear little girl had been sick for well over a week and only the day before was diagnosed with both a sinus infection and bacterial pneumonia. That was a tough time!

Needless to say, some warm comfort was just what the doctor ordered. Well, along with some pretty horrible tasting antibiotics and rest. 

Unfortunately, I had been coming down with the original cold that started the whole mess in our house, so this nice spiced up oatmeal really hit the spot and helped to soothe my throat. The power of healing via food!

I like to add a light sprinkle of brown sugar and some nuts, or a few dark chocolate chips, milk, and some whipped cream for appeal. But, you could add any toppings to it that you desire.

In hindsight, raisins would have been a good option too! 

Step-by-Step Photos:

Nutritional Claims: Low Fat, Kidney Friendly, Vegetarian, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, Kosher