Instant Pot Oatmeal {Perfect Every Time!}
This Instant Pot Oatmeal recipe will change how you make this breakfast staple - it's perfect every time! Don't forget your fave toppings.
Servings: 4 servings
Calories: 306kcal
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!
Notes
NOTE: Nutritional info does not include toppings.
Any on any toppings of your choice like fruits, nut butters, seeds and more.
Store any leftovers in the fridge for up to 5 days without the toppings. Reheat in the microwave for 1-2 minutes.
Freeze individual serving sizes for up to 3 months. Reheat in the microwave for 2-3 minutes with a bit of extra coconut milk.
Nutrition
Calories: 306kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 192mg | Fiber: 5g | Sugar: 19g | Calcium: 141mg | Iron: 2mg