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Fall is the perfect time to make warm, comforting breakfasts. But on school mornings, hot breakfasts are hard to swing! I love making simple (allergy-free!) baked oatmeal or whipping up a batch of 5-Minute Egg & Cheese Muffins, but cooking oatmeal in the Instant Pot is one of the easiest fixes (I have this one and I love it! Got it as a gift). With the Delay Start option, you can set your oatmeal up the night before, and by the time you wake up, breakfast is ready.
For a while, we were really broke and had severe food sensitivities. Oatmeal was the perfect gluten-free, dairy-free, budget-friendly breakfast solution. We ate it nearly every day. In the colder months, we made a pumpkin spice variation to add nutrients (vegetables for breakfast!) and variety to our favorite breakfast.
Watch the video here and get this simple, nourishing recipe on my post at Kitchen Stewardship here (plus a tip for making it with rolled oats instead of steel cut!).
What You Can Do Now:
Do you like Pumpkin Spice everything in the Fall or no?
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