INSTANT POT METHOD:

1. Spray the inner pot of a 6 quart Instant Pot with nonstick cooking spray. Add the water and milk into the oiled Instant Pot. Whisk in the oats, apple, carrot, walnuts, flaxseed, cinnamon and salt. 
2. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 4 minutes. Allow a natural release for 12-15 minutes. (see notes)
3. Once cooked stir in optional mix-ins.
4. Serve warm in bowls topped with berries or meal prep by spooning oatmeal into mason jars or glass containers. Store in the fridge, sealed, for up to a week.

STOVE TOP OPTION:

1. Place the milk in a large saucepan and bring to a soft boil.
2. Stir all ingredients (minus mix-ins and toppings) into the milk.
3. Reduce the heat to low, cover the pot and cook for 20 -25 minutes or until the oats have absorbed the milk and are thoroughly cooked. Stir in optional mix-ins.
4. Serve warm in bowls topped with berries or meal prep by spooning oatmeal into mason jars or glass containers. Store in the fridge, sealed, for up to a week.

SLOW COOKER OPTION:

1. Follow similar instructions to that of slow cooker savory oatmeal.
2. Place all ingredients (minus mix-ins and toppings) in a slow cooker or instant pot slow cooker option.
3. Mix all together and set on HIGH for 3 hours or LOW for 5 hours. Could be more or less depending on the slow cooker. (If using a slow cooker that automatically shifts to warm after 5 hours, set the oats to cook overnight.)
4. Halfway through cooking, stir the oats. 
5. Add 1/4 cup more milk to thin out the oats (to create more of a porridge-like texture) the last hour of cooking. Add optional mix-ins once oatmeal is done cooking.
6. Serve warm in bowls topped with berries or meal prep by spooning oatmeal into mason jars or glass containers. Store in the fridge, sealed, for up to a week.