We really love having InstantPot or overnight oatmeal on the weekends. And I have been trying to share an oatmeal recipe every weekend for everyone to try.
Our favorite way to enjoy oatmeal is to load up the InstantPot before bed and then setting it to cook so that when we wake up the following morning we have warm and delicious oatmeal ready to eat.
This recipe doesn’t only have to be served for breakfast either, it makes for a fantastic dessert following a delicious plant-based meal.
Blueberry Cobbler InstantPot Oatmeal is the perfect recipe to enjoy when the leaves begin to change the weather cools down.
- 4 cups plant-based milk
- 2 cups blueberries (fresh or frozen)
- 1 cup steel-cut oats
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Add all of the ingredients into the InstantPot or electric pressure cooker. Set the InstantPot to cook for 25 minutes on the manual or “pressure cook” setting.
Allow the InstantPot to naturally release before removing the lid and giving the contents a good stir before serving.
You can make this recipe ahead of time and store in the refrigerator to warm up at a later time.
Video Souice: Plant Based Gabriel
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