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.