Instant Pot Oatmeal – Simple Vegan Blog


Instant Pot oatmeal, my most favorite vegan breakfast recipe. It’s made with 2 ingredients and you can add your preferred toppings!

Photo of a bowl of Instant Pot oatmeal

Ah! Isn’t oatmeal one of the best vegan breakfast recipes ever? To me, it sure is! It’s so cozy and easy to make, as well as nutritious and cholesterol and dairy-free. What do you think?

I love to make it on the weekends and take my time choosing my favorite toppings. It makes me feel comfy from the very beginning and helps me start my day on the right foot. I hope it brings you comfort too!

How to make Instant Pot oatmeal

  • Add the oats and the plant milk or water to the Instant Pot and stir.
  • Place the lid on your Instant Pot, set the valve to the “sealingposition, press the “pressure cook” or “manualbutton and set the pressure to high. Then cook for 2 minutes.
  • Natural release for 10 minutes and then carefully move the valve to the “ventingposition to let the pressure release completely.
  • Remove the lid and serve your Instant Pot oatmeal immediately.
Close-up photo of how to make Instant Pot oatmeal

Instant Pot oatmeal ingredients and tips

  • Rolled oats: this Instant Pot oatmeal recipe also works with quick or instant oats. 
  • Unsweetened plant milk or water: I used soy milk. Any type of unsweetened milk is okay, but you can also use water. Sweetened milk will also work, but in that case don’t add extra sweetener.
  • The best thing about oatmeal is that you can play with a lot of flavors. Feel free to top your vegan oatmeal with toppings like almond butter, applesauce, berry compote, chocolate chips, or shredded coconut. There’re so many options!
  • You could also incorporate some chopped fresh fruit, such as bananas, apples, berries, strawberries, raisins, or even peaches.

Is oatmeal vegan?

Technically speaking, oats are vegan, so oatmeal being vegan depends on what ingredients you use to make it. To make vegan oatmeal, just make sure you use plant milk and a vegan sweetener like maple or agave syrup.

Looking for more vegan breakfast recipes?

Close-up photo of a nowl of Instant Pot oatmeal

Did you make this Instant Pot oatmeal recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a bowl of Instant Pot oatmeal

Instant Pot Oatmeal



  • Author:

    Iosune


  • Prep:

    20 mins


  • Cook:

    35 mins


  • Total:

    55 mins

  • 24 1x

  • Breakfast

  • American

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Instant Pot oatmeal, my most favorite vegan breakfast recipe. It’s made with 2 ingredients and you can add your preferred toppings!

Ingredients

For the oatmeal:

  • 1 cup rolled oats (80 g), gluten-free if needed
  • 2 and ½ cups unsweetened plant milk of your choice or water (600 ml), I used soy milk

Toppings (optional):

Instructions

  1. Add the oats and the plant milk or water to the Instant Pot and stir.
  2. Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 2 minutes
  3. Natural release for 10 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
  4. Remove the lid and serve your Instant Pot oatmeal immediately with your favorite toppings. I used sliced banana, vegan condensed milk, cacao nibs, and peanut butter.
  5. Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

  • This Instant Pot oatmeal recipe also works with quick or instant oats.
  • Cooking time also includes the time it takes for the Instant Pot to heat up (about 8 minutes).
  • Nutritional info has been calculated without the toppings.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 160
  • Sugar: 6.4 g
  • Sodium: 80 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 23.3 g
  • Fiber: 3 g
  • Protein: 7.7 g

Curved “made this” textMADE THISRecipe?





Source link

Scroll to Top