Instant Pot Rolled Oats
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.
Servings: 2
Ingredients
- 1 cup rolled oats
- 2.5 cups water
Instructions
- 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, release any remaining pressure by switching the valve to Vent. Open the lid, stir and serve with your favourite toppings.
Notes
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. Please review post above for notes on cooking times and oat to liquid ratios.
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.
Nutrition
Serving: 1/2 of recipe | Calories: 150kcal | Carbohydrates: 27g | Protein: 5g | Fiber: 4g