Instant Pot Oatmeal
Instant Pot oatmeal, my most favorite vegan breakfast recipe. It's made with 2 ingredients and you can add your preferred toppings!
Servings: 4
Calories: 160kcal
Ingredients
For the oatmeal:
- 1 cup rolled oats gluten-free if needed
- 2 and ½ cups unsweetened plant milk of your choice or water I used soy milk
Toppings (optional):
- 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
- Applesauce
- Compote like blueberry compote or berry compote
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 23.3g | Protein: 7.7g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 80mg | Fiber: 3g | Sugar: 6.4g