20 minutes/easy/makes 2 cups
nutrition per serving (serving size is 1 cup):
225 calories, 9g protein, 36g carbs, 7g fat, 14g sugar, 4g fiber
ingredients
- 1 cup of rolled oats (I use Quaker Oats Old Fashioned whole grain oats)
- 1 cup of milk (I use whole milk) or 1 cup of water
- Pinch of salt
- 1 teaspoon of vanilla extract (optional)
Optional toppings:
- Fresh fruit (I love blueberries!)
- Brown sugar
- Maple syrup
- Cinnamon
- Raisins
- Craisins
directions
- Add rolled oats and water or milk and the salt to the Instant Pot and stir to prevent sticking.
- Pressure cook on high for 6 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure.
- Carefully remove lid once steam has fully escaped.
- Let the oatmeal sit a few minutes to let it cool down and let the texture set.
- Add optional toppings. I love a bit of brown sugar and a couple of handfuls of fresh blueberries. Lou likes his with brown sugar and either raisins or craisins.
There isn’t a wrong answer!
notes
Some people like a runnier oatmeal and some people like a mushier, thicker oatmeal. It may take a few tries to know how much liquid you want to use and how long you need to let the oatmeal cook. I watch the timer go to 10 minutes but I probably let it sit another 2-3 minutes because I like the oatmeal mushy.
I have read about so many options that you can use for toppings. Be creative and try your favorite berries!
Having a little bowl of oatmeal in the morning certainly sets me up for a good day!
