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Instant Pot Blueberry Oatmeal

Baking dish with blueberry oatmeal and sliced almonds on top

5 from 1 reviews

Creamy, custard-like oatmeal, “baked” to perfection in the Instant Pot

Scale

Ingredients

Instructions

  1. Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside.  
  2. To a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla, and butter and mix well.  
  3. Add the oats, cinnamon, baking powder, and salt; whisk to combine.  
  4. Gently fold in blueberries.
  5. Pour mixture into the prepared baking dish.  
  6. Add 1 ½ cups of water to the pressure cooker pot and place trivet inside.  Place dish on the trivet using a silicone or tin foil sling to make for easier removal.  
  7. Secure the lid and turn pressure cooker knob to a sealed position.  Cook at high pressure for 25 minutes.
  8. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.  
  9. Serve hot with a frozen whipped cream dollop, milk, sliced almonds, blueberries or banana slices.
  10. Store leftovers in the fridge for up to 5 days.  Add a splash of milk and reheat in the microwave.

Notes

Keywords: instant pot breakfast, healthy oatmeal, blueberry oatmeal