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superfood instant pot oatmeal served in a white bowl topped with fresh blueberries and served with a spoon

Instant Pot Oatmeal Meal Prep Recipe (Stove Top Option)


  • Author: Lindsay Cotter
  • Total Time: 25
  • Yield: 5 1x
  • Diet: Gluten Free

Description

Make this healthy Instant Pot Oatmeal ahead of time for gluten free meals perfect for easy breakfasts, post-workout fuel, and more! Stove top and slow cooker options.


Ingredients

Units Scale
  • oil or butter for coating pot
  • 1 1/2 cups almond milk or coconut milk (drinking milk)
  • 1 1/2 cups water (see notes to avoid burning milk)
  • 1 1/2 cup gluten free rolled oats
  • 1/2 to 2/3 cup chopped apple
  • 1 large carrot or zucchini (shredded into shavings or julienne sliced)
  • Optional dried fruit : 1/3 cup raisins or goji berries
  • 1/2 cup chopped walnuts
  • 1/4 cup flaxseed or chia seed
  • 1/2 to 1 Tablespoon cinnamon
  • Pinch of sea salt
  • Optional sweetener: 1/4 cup maple syrup, honey, or coconut sugar
  • Cream or coconut milk for serving
TOPPINGS AND MIX-INS:
  • 1 serving (scoop) protein powder
  • fresh blueberries

 


Instructions

  1. Pour the total 3 cups of water and non-dairy milk into the oiled instant pot (coconut oil works well). Then, add the oats and prepped ingredients (minus sweetener and toppings) in the Instant Pot.  Mix all the ingredients together until they are well combined.
  2. Place the Instant pot on manual pressure cook for 4 minutes. Then natural release. For thicker oatmeal, set it on manual pressure cook for 7 minutes, and use quick release. If using quick release let the oatmeal sit for 2-3 minutes on warm before opening and stirring.
  3. Once cooked, mix in honey, optional cream, berries, and protein, if desired.
  4. Spoon into 6-7 small 1 cup mason jars or 5 medium bowls. Top with extra blueberries and a splash of milk.

STOVE TOP OPTION:

  1. Place the milk in large saucepan. Bring it to a soft boil.
  2. Place all ingredients (minus toppings and sweetener) in the pot.
  3. Reduce the heat to low, and cover the pot for 20 -25 minutes or until the oats have absorbed the milk and are thoroughly cooked. Mix in sweetener and protein if desired.
  4. Spoon into jars or bowls. Then, add toppings.

SLOW COOKER OPTION:

  1. Follow similar instructions to that of slow cooker savory oatmeal.
  2. Place all ingredients (minus protein and toppings) in slow cooker or instant pot slow cooker option.
  3. Mix all together and set on high 3 hrs or low for 5. Could be more or less depending on the slow cooker.
  4. Stir the oats in the slow cooker half way through the cooking time. The flax seed will help bind everything together and thicken it up like steel cut oats.
  5. Add 1/4 cup more milk to thin out the oats (to create more of a porridge) the last hour of cooking. Mix in protein last if using it.
  6. Spoon superfood oatmeal into jars or bowls. Add toppings of choice (listed above).
  7. If using an automatic slow cooker that shifts to warm after 5 hours, set the oats to cook overnight.

Notes

INSTANT POT NOTES – To prevent burning use the pot in pot method. Place trivet or steamer rack inside the inner pot of Instant Pot. Add in 1 cup of water to the inner pot.  Place a large (oven safe) bowl on top, proceed with regular instructions (mixing everything in the bowl), and natural release.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast
  • Method: Pressure Cooker
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 287
  • Sugar: 7.9 g
  • Sodium: 120.5 mg
  • Fat: 14.1 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 32.1 g
  • Fiber: 6.4 g
  • Protein: 6.6 g
  • Cholesterol: 0 mg

Keywords: gluten free, instant pot oatmeal, superfoods, oatmeal, breakfast, meal prep, apple cinnamon oatmeal, vegan, dairy free.