We have tried a few Instant Pot oatmeal recipes over the year, but most of the time they use steel-cut oats. While I appreciate them, my boys do not. They really love the smooth creaminess that comes from old fashioned oats. After a couple times of trying it with regular oats, I was having scorching issues. I decided to try cooking it on low pressure and it worked great!
We make ours with canned coconut milk and unsweetened almond milk. I also don’t add any sugar and add honey or brown sugar to taste when we eat it. You an certainly use any other milk you prefer. Sweetened almond milk with also work fine and simply result in a sweeter oatmeal.
My favorite part about this recipe is that it only takes about 20 minutes from start to finish and the cleanup is so much easier than bubbled over bowls of milk and oatmeal in the microwave.
Coconut Banana Instant Pot Oatmeal
2 cups old fashioned oats
1 – 12 ounce can lite coconut milk
3.5 cups unsweetened almond milk (any milk or water will work)
1/2 cup unsweetened coconut flakes
1/2 teaspoon iozed salt
1 teaspoon vanilla extract
1 banana diced
Garnish ideas:
Honey or Brown sugar
Sliced Banana
Toasted Coconut
Berries
Directions:
Place the oats, coconut milk, almond milk, coconut, and salt into your instant pot. Place your lid on the pot, turn the valve to seal, and cook on manual LOW pressure for 5 minutes. Use the quick-release method and carefully remove the lid once all pressure is released. Stir in the vanilla extract and diced banana. Serve warm. Garnish with your favorite toppings
