For a healthy and nutritious breakfast that’s also fuss-free, try this Instant Pot blueberry oatmeal porridge with delicious peanut butter and maple syrup topping. Made with rolled oats (Old Fashioned oats), it is egetarian and vegan-friendly, very satiating and kids-approved. You can use gluten-free oats.
1 cup rolled oats (Old Fashioned dry oats, like these)
1.5 cup milk of choice (we used almond milk)
1.5 cup water
1/2 tablespoon butter (salted or unsalted, or dairy-free version or coconut oil for vegan)
1 tablespoon maple syrup
1 teaspoon vanilla extract (optional)
1/3 cup blueberries (fresh or frozen)
A pinch of salt
2 tablespoons peanut butter
2 tablespoons maple syrup
1/2 cup blueberries
Toasted coconut flakes, nuts, small banana sliced
Extra maple syrup if you like
- Combine rolled oats with milk, water, butter or coconut oil, maple syrup, vanilla (if using) and blueberries in an oven-proof round dish (ceramic, metal or glass). Make sure the total amount fills half of the dish as the oatmeal will expand and bubble while cooking, so you don’t want it to overflow.
- Add 1.5 cups of water to the insert of the Instant Pot and place the trivet inside with the handles pointing up (see pic above). Carefully, place the oatmeal dish on top of the trivet.
- Close the lid and set the top valve to the Sealing position. Press Manual/Pressure Cook and set for 8 minutes at HIGH pressure. The times are different for the pot-in-pot method because cooking inside the dish won’t begin until the Instant Pot has come to pressure. Whereas if you’re cooking directly inside the Instant Pot, cooking starts even during the pressure build-up. The build-up of the pressure will take about 5-7 minutes.
- Once the timer has stopped, allow the pressure to release naturally. Open the lid and carefully remove the trivet with the oatmeal dish.
- In the meantime, combine peanut butter and maple syrup and stir until combined. It will thicken slightly. You can heat it in a microwave or in a small pot on a stove to turn it into thinner consistency for drizzling or use it as is; it will melt into the hot oatmeal porridge anyway.
- Stir the oatmeal porridge and have a quick taste. You can stir in a little more butter or milk. Divide between two bowls, top with maple peanut butter, extra blueberries, sliced banana and toasted nuts or coconut flakes. Drizzle with a little extra maple for extra sweetness or serve as is.
Our oven-proof casserole dish would easily fit an extra serving of ingredients but I wouldn’t cook more than 3 servings in that size dish so it doesn’t overflow.
- Serving Size: 1 cup cooked oatmeal + Handful of blueberries + teaspoons peanut butter + 1/3 banana sliced
- Calories: 505
- Sugar: 36.8 g
- Sodium: 638.7 mg
- Fat: 16.7 g
- Saturated Fat: 7.7 g
- Carbohydrates: 76.6 g
- Fiber: 8 g
- Protein: 10.5 g
- Cholesterol: 7.6 mg