Instant Pot Blueberry Oatmeal

Category Breakfast
An instant pot can make quick work and a hearty breakfast of blueberry oatmeal. You can make a pot large enough to use for a number of days.
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Summer is here, and this is a great way to make breakfasts for a few days. Blueberries are at their peak. You can use other fruits, too. This tastes just like blueberry pie, but much healthier!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

Source: Instant Pot Facebook community

Ingredients:

  • 1 cup unsweetened vanilla almond milk (or any milk will work)
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbsp butter, melted (I used coconut oil)
  • 1 1/2 cup old fashioned rolled oats
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1.5 cup fresh blueberries or thawed frozen blueberries (pressure cook for 8 more minutes if using frozen)

Steps:

  1. Lightly spray a 1½ quart or larger heat safe baking dish with nonstick cooking spray. Set aside.
  2. To a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla, and butter. Mix well.
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  4. Add the oats, cinnamon, baking powder, and salt; whisk to combine.
  5. Gently fold in blueberries.
  6. Pour mixture into the prepared baking dish.
  7. Add 1½ cups of water to the pressure cooker pot and place trivet inside.
  8. Place dish on the trivet using a silicone or tin foil sling to make for easier removal. Cook at high pressure for 25 minutes.
  9. Natural release for 10 minutes and then release any remaining pressure. Use the sling to take the dish out.
  10. Store leftovers in the fridge for up to 5 days. You can eat cold, room temperature or reheat in the microwave. The recipe said to add a drop of milk when reheating. I did not find this necessary.
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Food and Recipes Recipes BreakfastOctober 29, 2019
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