Yesterday I posted a new, healthy, breakfast recipe for the Instant Pot. If you missed it, check out Instant Pot Blueberry Oatmeal. I have two favorite oatmeal recipes I make in the mornings and this post is featuring the second, Apple Raisin Oatmeal. It is a delicious (and healthy), family friendly, low fat, low calorie and anti-inflammatory breakfast.
I’m sorry I haven’t posted since January. Without going into too much details, I went through a time of extensive dental work and a lot of pain accompanied the many procedures. But I’m starting to feel better and wanted to share this new, healthy recipe I worked on during my hiatus. It is a delicious (and healthy), family friendly, low fat, low calorie and anti-inflammatory breakfast. My toddler son loves it as much as we do! It’s not super sweet (which my family prefers) so feel free to add more maple syrup.
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Instant Pot Blueberry Oatmeal Steps (Recipe below steps)
This is one of two quick and easy Instant Pot oatmeal recipes that I prepare in the mornings. It takes about 10 minutes to prepare and then I let it cook while I go get ready for the day. You will need a baking dish that fits inside of your Instant Pot. If you don’t have one, I recommend this one. I use Old Fashioned Oats for this recipe. You can also use Steel Cut Oats but you will want to slightly increase cooking time.
Combine all of the ingredients, except the blueberries, in the baking dish. Add two cups of hot water to the bottom of the Instant Pot (hot water from the tap is fine- will allow the pressure cooker to come to pressure more quickly) and then place the dish with the oatmeal on the trivet and lower both into the Instant Pot.
Set the Instant Pot to Pressure Cook (or Manual) for 10 minutes and then let it naturally release for 15 minutes. Release any remaining pressure and remove the trivet and oatmeal. Add the blueberries and stir. It may look a little soupy but this is normal. It will firm up as it cools (usually within 3-5 minutes).