For the oatmeal:
- 1 cup rolled oats (80 g), gluten-free if needed
- 2 and ½ cups unsweetened plant milk of your choice or water (600 ml), I used soy milk
- Fruit, fresh, frozen or dried
- Nut or seeds
- Any kind of nut butter, like peanut butter, almond butter, or cashew butter
- Liquid sweeteners like maple syrup or agave syrup, or sugar
- Spices, like ground cinnamon, ginger, or nutmeg
- Cocoa powder
- Compote, like blueberry compote or berry compote
- Add the oats and the plant milk or water to the Instant Pot and stir.
- Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 2 minutes
- Natural release for 10 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
- Remove the lid and serve your Instant Pot oatmeal immediately with your favorite toppings. I used sliced banana, vegan condensed milk, cacao nibs, and peanut butter.
- Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
- This Instant Pot oatmeal recipe also works with quick or instant oats.
- Cooking time also includes the time it takes for the Instant Pot to heat up (about 8 minutes).
- Nutritional info has been calculated without the toppings.
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sugar: 6.4 g
- Sodium: 80 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 23.3 g
- Fiber: 3 g
- Protein: 7.7 g