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bowl of instant pot oats with berries

Instant Pot Raspberry Steel Cut Oatmeal

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: breakfast
  • Method: instant pot
  • Cuisine: breakfast
  • Diet: Vegan

Description

Instant Pot Steel Cut Oats with Raspberries! A hearty bowl of berry and cream oats made simple using the Instant Pot. Prep everything the night before for a simple breakfast the next morning.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: breakfast
  • Method: instant pot
  • Cuisine: breakfast
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: breakfast
  • Method: instant pot
  • Cuisine: breakfast
  • Diet: Vegan
Scale

Ingredients

  • 1 cup water*
  • 2 cup unsweetened almond milk
  • 1 cup steel cut oats
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 cup frozen Oregon raspberries
  • 1 tablespoon almond butter or peanut butter
  • 1 teaspoon hemp seeds
  • 1 teaspoon chia seeds
  • 1/4 cup toasted sliced almonds
  • Maple syrup, if desired

Instructions

  1. Place the water, almond milk, oats, salt, cinnamon and vanilla in the base container of an Instant Pot. Place in the fridge overnight.*
  2. When ready to cook, place the base into the Instant Pot and cook on manual pressure for 4 minutes, then let naturally release for 10 minutes.
  3. Remove the lid, then stir in frozen Oregon raspberries, peanut butter help seeds, chia seeds and almonds. Keep stirring to melt in the raspberries and peanut butter into the oatmeal.
  4. Divide among 3-4 bowls, topping with more raspberries or other toppings as desired.

Notes

*If making this right away, decrease liquid to 2 3/4 cups liquid.

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