Print

Instant Pot Blueberry Oatmeal Muffins AKA BeeBo Bites

Oatmeal muffins in a basket with a blue cloth
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Healthy, whole grain, blueberry packed Instant Pot Oatmeal Muffin.  Perfect way to start the day!

Ingredients

Scale
  • 4 eggs
  • 1 cup thick Greek yogurt (see notes for how to substitute with homemade)
  • 1/3 cup pure maple syrup (add an extra 2–3 tablespoons of brown sugar if you want it sweeter)
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup quick oats
  • 1/2 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup blueberries (fresh, thawed frozen, or freeze-dried)

Instructions

  1. In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
  2. Add quick oats, flour, baking powder, cinnamon, and salt and stir just until combined.  Gently fold in blueberries.
  3. Generously spray the 2 silicone molds with non-stick spray.  Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
  4. Stack one of the filled molds on top of a trivet.  Place 4 narrow mason jar lids on top followed by the second silicone mold.
  5. Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
  6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
  7. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Let the oatmeal bites cool if needed for handling.
  9. Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over on to a cooling rack or plate.
  10. Enjoy warm as is or with a side of syrup for dipping.  Also perfect for on the go.
  11. Store extras in the refrigerator.
  12. Delicious chilled or warmed back up from the fridge.  Freeze beautifully as well.

Notes

  • For a gluten free version, use oat flour, almond flour, or a gluten free 1:1 flour.  More details on that in this recipe for Gluten Free Oatmeal Muffins
  • Old fashioned rolled oats can also be substituted for quick oats.  It will have a slightly denser chew
  • If your muffins are coming out too moist (which is common if you’re using a thinner or homemade yogurt), add an extra 1/4 cup of flour.
  • To cook only 1 tray at a time, increase the cook time to 12 minutes
  • Swap the blueberries out for chocolate chips, raisins, strawberries, nuts, etc.  Anything you like in a muffin, you’ll love in an oatmeal muffin

Find it online: https://instafreshmeals.com/pressure-cooker-oatmeal-power-bites/