If you’re looking for a delicious and comforting breakfast that’s both easy to prepare and satisfying, look no further than this Instant Pot Baked Oatmeal. This recipe combines wholesome ingredients with the convenience of the Instant Pot, resulting in a delightful dish that’s perfect for busy mornings or leisurely weekends. With the natural sweetness of banana and a hint of cinnamon, each serving is a warm hug in a bowl. Plus, it’s incredibly versatile, allowing you to mix in your favorite add-ins or toppings.

Why You’ll Keep Making It

This Instant Pot Baked Oatmeal is not only quick to prepare, but it also offers a plethora of benefits that will have you reaching for your Instant Pot again and again. Here are just a few reasons why this recipe will become a staple in your kitchen:

– **Nutrient-Rich**: Packed with fiber and essential nutrients, this oatmeal provides a healthy start to your day.
– **Customizable**: You can easily tailor this recipe to your taste by adding nuts, fruits, or even a dollop of nut butter.
– **Meal Prep Friendly**: Make a batch at the beginning of the week and enjoy it throughout the week—simply reheat and eat!
– **Kid-Approved**: This dish is a hit with both kids and adults, making it a great family breakfast option.
– **Quick and Easy**: In just a few minutes, your Instant Pot will do all the work, allowing you to enjoy a hearty meal without the fuss.

Ingredients at a Glance

Coconut or olive oil spray (for greasing)
1 large ripe banana (about 1 cup mashed)
1/2 cup plain unsweetened nondairy milk (such as almond or oat)
2 tablespoons pure maple syrup
1 cup old-fashioned oats (80 g)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 tablespoon chopped pecans (divided)
1 tablespoon unsweetened shredded coconut
2 tablespoons chopped dates or raisins (optional)
2 tablespoons chia seeds
Chopped pecans (for garnish)
Ground cinnamon (for garnish)

Appliances & Accessories

Instant Pot – The star of the show, allowing for quick cooking and easy cleanup.
Mixing Bowl – For combining all your ingredients smoothly.
Measuring Cups and Spoons – Essential for precise ingredient measurements.
Spatula – Ideal for mixing and transferring your oatmeal mixture.
Serving Dish – To display your delicious baked oatmeal beautifully.

Step-by-Step: Instant Pot Baked Oatmeal

Step 1: Prepare Your Instant Pot

Spray the inner pot of your Instant Pot with coconut or olive oil spray to prevent sticking.

Step 2: Mash the Banana

In a mixing bowl, mash the ripe banana until smooth. This will serve as the natural sweetener and binder for your oatmeal.

Step 3: Combine Ingredients

Add the nondairy milk, pure maple syrup, old-fashioned oats, baking powder, ground cinnamon, kosher salt, chia seeds, and half of the chopped pecans into the bowl with the mashed banana. Mix until well combined.

Step 4: Add Optional Ingredients

If you’re using chopped dates or raisins, fold them into the oatmeal mixture for added sweetness and texture.

Step 5: Pour into Instant Pot

Transfer the oatmeal mixture into the prepared Instant Pot, spreading it evenly.

Step 6: Cook in the Instant Pot

Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is up, allow it to naturally release for 10 minutes before performing a quick release for any remaining pressure.

Step 7: Fluff and Serve

Once the lid is removed, fluff the baked oatmeal with a fork. Serve warm, garnished with the remaining chopped pecans and a sprinkle of ground cinnamon.

Healthier Substitutions

Banana: Swap with applesauce for a lower-calorie option.
Maple Syrup: Use agave nectar or honey if preferred.
Chia Seeds: Ground flaxseed can be used as a substitute.
Nondairy Milk: Any milk of your choice will work, including cow’s milk.

Flavor Logic

The combination of mashed banana and maple syrup creates a naturally sweet base that complements the nutty oats and warm spices. Ground cinnamon adds a cozy touch, while the chia seeds contribute to a pleasing texture. Chopped pecans and shredded coconut introduce a delightful crunch, making each bite a flavorful adventure. Feel free to experiment with mix-ins like fresh berries, nut butters, or even a sprinkle of dark chocolate chips to enhance the flavor profile even further.

Keep-It-Fresh Plan

To keep your Instant Pot Baked Oatmeal fresh, store any leftovers in an airtight container in the refrigerator for up to five days. Reheat individual portions in the microwave for a quick breakfast on the go. You can also freeze portions for up to three months. Just be sure to let them cool completely before wrapping tightly in plastic wrap and placing them in a freezer-safe container.

FAQ

Can I make this recipe gluten-free?

Yes! Simply use certified gluten-free oats to make this Instant Pot Baked Oatmeal gluten-free.

Can I add fresh fruits to the oatmeal?

Absolutely! Fresh fruits like blueberries, diced apples, or sliced strawberries can be mixed in or used as a topping for added flavor and nutrition.

How do I know when the oatmeal is done cooking?

The oatmeal will be set and firm when you release the pressure and open the lid. It should not be soupy or undercooked.

Can I double the recipe in the Instant Pot?

Yes, you can double the recipe; however, be mindful of the maximum fill line in your Instant Pot. Cooking times may remain the same, but ensure your pot can handle the increased volume.

Time to Try It

Now that you have the inside scoop on making a delicious Instant Pot Baked Oatmeal, it’s time to roll up your sleeves and whip up a batch! Whether you’re prepping for a busy week ahead or indulging in a weekend brunch, this recipe is sure to please everyone at your table. With its healthy ingredients and comforting flavors, it’s a nourishing choice that’ll keep you coming back for more. Don’t forget to share your creations on social media and tag your favorite food bloggers for some extra inspiration. Happy cooking!