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Instant Pot Oatmeal

This oatmeal recipe will become a regular in your house when you see how tasty and easy it is. The cranberries and honey add the perfect amount of sweetness to mask the added zucchini so you won't feel like you're eating a salad for breakfast.  You can throw everything in the instant pot and finish getting ready for your day while it cooks, it couldn't be easier!

Course Breakfast
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 2

Ingredients

  • 1 C rolled oats gluten free if needed
  • 2 ½ C of vanilla almond milk
  • 2 T chia seeds
  • 1 C grated zucchini
  • ½ C dried cranberries
  • 1 tsp cinnamon
  • 1 T honey

Instructions

  1. Put all of your ingredients in the instant pot and stir to combine. Press manual and set the timer for one minute. When the time is up you can either let the pressure release naturally or use the quick release. Remove the inner pot when all of the steam has been released and let sit for five minutes to thicken up before serving. Add some extra toppings if you'd like, I added pomegranate seeds to min!

Recipe Notes

*Keep in mind that the instant pot takes a good 5-10 minutes to come up to pressure so factor that in when you are determining how much time you need to make this.  If you let the pressure release naturally, factor in another 10 minutes or so.