Instant Pot Rolled Oats
This easy recipe for Instant Pot rolled oats is a convenient way to cook oats for a quick, hot and healthy breakfast.
Instant Pot rolled oats aren’t quicker than making them stovetop but I love how you can just toss everything in, turn in on, go about your morning and then sit down to a delicious, hot breakfast in 15 minutes.
- easy: completely hands-off with no boiling water, burning, spattering or stirring
- quick: seconds to prep and less than 15 minutes to make
- family and budget-friendly: oats are inexpensive and perfect for feeding a crowd
- customizable: endless variations by using different add-ins and toppings
- allergy-friendly: dairy-free, gluten-free, nut-free, sugar-free
- no stove needed: college student? kitchen reno underway? Instant Pot rolled oats to the rescue!
What You’ll Need
- this recipe is suitable for rolled oats, large flake oats and old-fashioned oats
- the cooking liquid is water but you can also use plant-based milk or half milk, half water
- a pinch of salt is optional
- this recipe is for plain, unsweetened oatmeal but see the “add-ins” section for sweetening options (kids might them a bit sweeter but you can also drizzle with honey or maple syrup after cooking)
- Add the oats and water to the Instant Pot and give them a quick stir.
- Seal the lid and press “Pressure Cook”. Set the timer to 2 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Carefully open the lid, stir and enjoy!
Cooking Times and Ratios
- for slightly chewy oats: 2 minutes + 10 minutes natural release
- for soft, creamy oats (recommended): 3 minutes + 10 minutes natural release
- total cooking time will be about 15 minutes once you account for Instant Pot coming to pressure (slightly longer if you double the recipe)
Oats to Liquid Ratio
- For soft, moist, creamy oats (suggested): 1 part rolled oats to 2.5 parts liquid/
- For thicker, less creamy oats: 1 part rolled oats to 2 parts liquid.
- Experiment between these two ratios to find which consistency you like best, I always use 1 cup oats and 2.5 cups water.
- If making in advance, the 1 to 2.5 ratio is recommend since they thicken substantially after storing.
Sure. Simply double the ingredients but keep the cooking time the same. Keep in mind it may take longer to come to pressure, which will increase the overall cooking time.
Yes, though I would suggest using 1/2 milk and 1/2 water to avoid a burn warning.
I usually just use water because it’s so easy, but 1/2 water and 1/2 almond milk works well for a creamier result. Milk may also add flavour depending on what kind you use.
You can also just stir in a bit of plant-based milk once they’re done cooking if you like. A drizzle of full-fat coconut milk at the end is really yummy!
I prefer to cook the oats plain, just using water and a pinch of salt so I can customize them daily with different toppings. If you like your oats a bit sweeter, I’d suggest cinnamon and 1-2 tbsp of maple syrup. Note that any additions can be stirred in after cooking as well.
Here are some add-in ideas:
- flavour enhancers: 1 tsp vanilla, 1/2 tsp cinnamon and a pinch of salt
- lightly sweetened: add 1 tbsp maple syrup or other sweetener of choice
- chocolate oatmeal: add 1 tbsp maple syrup and 1 tbsp cocoa powder
- cinnamon apple: add 1 diced apple and 1 tsp cinnamon
- banana: add 1 diced or mashed banana
- cinnamon raisin: add 1/3 cup raisins and 1 tsp cinnamon
- pumpkin oatmeal: add 1 tbsp maple syrup, pinch of cinnamon, nutmeg and ginger and 1/4 cup pumpkin puree
- citrus: add a squeeze of fresh lemon or orange juice and 1/2 tsp of zest (top with blueberries!)
Here are some ideas for topping your bowl of oatmeal. My go-to is banana, almond butter, blueberries and coconut yogurt.
- Peanut Butter & Banana: sliced banana, nuts of choice, scoop of nut butter
- PB & J: peanut butter and chia seed jam (or any jam)
- fresh berries, nuts and peanut butter
- any nuts or seeds (hemp seeds, almonds, pecans, sunflower seeds etc.)
- any nut or seed butter (peanut butter, almond butter, tahini etc.)
- any fresh or dried fruit (raisins, peaches, cranberries, apple)
- drizzle maple syrup or honey (if not vegan), coconut sugar or other sweetener of choice
- coconut yogurt
- baked sliced apples
- homemade caramel sauce
- savory ideas: avocado, tofu or chickpea scramble, sautéed greens, sautéed mushrooms
Storing & Reheating
- Fridge: Let cool then store in a sealed container for up to 5 days.
- Freezer: Let cool then store in a sealed container for up to 3 months.
- Freeze in Portions: To freeze leftovers in single-serve portions, use a silicone muffin liner or line a muffin tin with saran wrap and add your desired portion to each cup (1/2 to 1 cup cooked per serving). Freeze then transfer the portions to a bag or container. Reheat on the stovetop or in the microwave with milk as neeeded.
- Reheating: Reheat stovetop in a saucepan or in the microwave, stirring and adding a little water or milk to thin if needed, until heated to your preference. Can also be enjoyed cold.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Keep things simple with this easy recipe for Instant Pot oatmeal made with rolled oats. Add your ingredients, set it and forget it then enjoy a delicious, hot breakfast with your favourite toppings.
- 1 cup rolled oats
- 2.5 cups water
- Add the oats and water to an Instant Pot and give it a quick stir. Option to add a little pinch of salt (approx. 1/8 tsp).
- Seal the lid and make sure the Venting Valve is turned to Sealing. Set the Instant Pot to 2 minutes at High Pressure.
- Once the timer beeps, let it sit for another 10 minutes. The timer will read “L” and start counting up. You don’t need to do anything.
- After 10 minutes, open the lid, stir and serve with your favourite toppings.
Nutrition facts are for 1/2 cup of rolled oats (1/2 of the recipe). Adjust for any toppings or add-ins you use.
Cooking Time: Experiment with 1-3 minutes for the cooking time. At 1-2 minutes they’ll be slightly chewier with more texture, at 3 minutes they’ll be super soft and creamy.
Recipe can be double if needed. Cooking time will be slightly longer as it will a bit longer to come to pressure.
Flavour Variations: Try adding diced apple, cinnamon (or other spices like nutmeg, pumpkin pie spice or ginger), raisins, banana, pumpkin puree, vanilla or a 1-2 tbsp of your favourite sweetener to the Instant Pot.
Topping Ideas: Fresh or frozen fruit, nuts, seeds, nut or seed butter, granola, coconut yogurt, drizzle of maple syrup or coconut milk, cacao nibs or chocolate chips.
Storing: Cooked oats can be stored in a container in the fridge for up to 5 days. Reheat stovetop or in the microwave with a splash of milk or water to adjust the consistency (they thicken considerably in the fridge). I actually like to store them with a bit of plant-based milk so they don’t get so thick. Cooked oats can be frozen in single-serve containers or in one large container.
Freeze in Portions: To freeze leftovers in single-serve portions, use a silicone muffin liner or line a muffin tin with saran wrap and add your desired portion to each cup (1/2 to 1 cup cooked per serving). Freeze then transfer the portions to a bag or container. Reheat on the stovetop or in the microwave with milk as needed.
- Serving Size: 1/2 of recipe
- Calories: 150
- Sugar: 0 g
- Sodium: 0 g
- Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 5 g
Keywords: instant pot oatmeal, instant pot oatmeal recipe, instant pot rolled oats