1 ½ cups fresh blueberries or thawed frozen blueberries (see note if using frozen)
Instructions
Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside. Â
To a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla, and butter and mix well. Â
Add the oats, cinnamon, baking powder, and salt; whisk to combine. Â
Gently fold in blueberries.
Pour mixture into the prepared baking dish. Â
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. Â
Secure the lid and turn pressure cooker knob to a sealed position. Â Cook at high pressure for 25 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Â
Store leftovers in the fridge for up to 5 days. Â Add a splash of milk and reheat in the microwave.
Notes
This oatmeal can be made up the night before, stored in the fridge, and cooked in the morning.
Do not cook this directly in the pot. Â The mixture is much too thick and creamy and will result in a BURN message
Swap blueberries out for your favorite fruit or leave them out altogether
If using frozen blueberries, add an extra 8 minutes of cook time
Do not substitute steel cut oats, they will not be fully cooked at 25 minutes. Â See this recipe for Banana Custard Oats for a similar recipe using steel cut oats
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