This Instant Pot Oatmeal recipe will change how you make this breakfast staple – it’s perfect every time! Don’t forget your fave toppings.
Ingredients and substitutions
- Coconut oil – swap out for another neutral-flavoured cooking oil of your choice, just keep in mind that the flavour will be different.
- Rolled oats – you’ll want to use rolled oats for this recipe, as other kinds of oats cook differently.
- Coconut milk – substitute for any other dairy-free milk of your choice like almond or soy milk.
- Sea salt – to taste.
- Maple syrup – you can leave this out or use another sweetener like brown sugar or agave.
Optional toppings
- Berries – use any berries of your choice like strawberries, blueberries, blackberries, raspberries and more.
- Almonds – hazelnuts, cashews or any other nuts can be used instead.
- Chia seeds – pumpkin seeds or flax seeds would be good too.
- Hemp hearts – add in more chia seeds or another seed of your choice.
- Sliced bananas – swap out for another fruit or topping.
- Nut butter – almond butter and peanut butter are both tasty options.
How to make oatmeal in the Instant Pot
Step 1: Add everything to the Instant Pot.
Add coconut oil to the bottom of the Instant Pot, then add oats, milk, sea salt and maple syrup. Do not stir.
Step 2: Cook on high pressure.
Cook on high pressure for 2 minutes, then let the pressure naturally release for 10 minutes. Release the remaining pressure, then divide among 4 bowls.
Step 3: Prep your topppings.
Step 4: Serve and enjoy!
Add toppings of choice, then serve and enjoy!
Is oatmeal good for you?
Not only is this Instant Pot oatmeal super easy and delicious – it’s also a healthy and nutritious breakfast option! As long as you don’t go overboard on the unhealthy toppings, oatmeal has lots of health benefits, including:
- Great source of fibre and protein.
- High in important nutrients and vitamins like manganese, phosphorous and magnesium.
- Contain a soluble fibre called beta-glucan, which can reduce cholesterol levels, lower blood sugar and make you feel fuller.
Frequently Asked Questions
For this oatmeal Instant Pot recipe, you’ll actually be using non-dairy milk instead of water, with a ratio of 4:2 – so for every two cups of rolled oats, you’ll want to add in four cups of liquid like coconut milk or another non-dairy milk of your choice.
The key to not burning oatmeal in the Instant Pot is to not use cow’s milk and to add a bit of melted coconut oil to the bottom of the pot before adding in the rest of the ingredients. This will ensure you have perfect oatmeal every time, with no risk of burning!
After making this Instant Pot oatmeal recipe, make sure you don’t leave it sitting on the ‘Keep Warm’ setting for too long. If you leave it in the pot for too long afterwards, it may start to stick. You also want to ensure that you’re adding in enough liquid to prevent it from sticking.
Storing and reheating
This Instant Pot oatmeal recipe is great for meal prep. You can store any leftovers in the fridge for up to 5 days in airtight glass containers or meal prep bowls. Keep any toppings separately to ensure everything stays as fresh as possible.
When you’re ready to enjoy, sprinkle some water over top and reheat in the microwave for 1 to 2 minutes until warmed through. Add on your fresh toppings and dig in!
Freezing this recipe
You can make a big batch of this oatmeal Instant Pot recipe and freeze it for up to 3 months. I suggest storing individual serving sizes for easy reheating. That way, all you have to do is stick it in the microwave for 2 to 3 minutes with a bit of extra coconut milk, then add on your chosen toppings. You can even freeze the serving sizes in silicone trays or muffin tins, then transfer them to Ziploc bags or glass bowls.
More Instant Pot breakfast recipes
- Foolproof Instant Pot Steel Cut Oats {5 Ways}
- Instant Pot Egg Bites {5 Ingredients!}
- The Best Ever Instant Pot Breakfast Casserole
- More Easy Instant Pot Breakfast Ideas
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this oatmeal into your breakfasts for the week.
- Freeze this oatmeal in glass microwave-safe bowls up to 3 months.
Instant Pot Oatmeal {Perfect Every Time!}
Ingredients
- 1 tbsp coconut oil melted
- 2 cups rolled oats
- 4 cups coconut milk (from a carton not a can) or other non-dairy milk
- 1 pinch sea salt
- 1/4 cup maple syrup optional
Optional toppings
- Berries
- Almonds
- Chia seeds
- Hemp hearts
- Sliced bananas
- Nut butter
Instructions
- Add coconut oil to the bottom of the Instant Pot, then add oats, milk, sea salt and maple syrup. Do not stir.
- Cook on high pressure for 2 minutes, then let the pressure naturally release for 10 minutes. Release the remaining pressure, then divide among 4 bowls.
- Add toppings of choice, then serve and enjoy!
