Instant Pot Apple Cinnamon Oatmeal

Instant Pot Apple Cinnamon Oatmeal is an amazing set and forget dairy free and gluten free breakfast that is great for the whole family or to have leftovers for a healthy breakfast all week.

Course Breakfast

Cuisine American

Prep Time 3

Cook Time 20

Total Time 23

Servings

Calories 287kcal

Author Lauren

Ingredients

1 cup gluten-free rolled oats (90 grams)
2 cups apples peeled, chopped (about 200 grams)
½ cup chopped pecans (50 grams)
3 tablespoons pure maple syrup
1 tablespoon coconut oil melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon sea salt
2 cups unsweetened almond milk
1 cup water (omit for stovetop)

Instructions

INSTANT POT INSTRUCTIONS:

IN A 6-INCH ROUND PAN, combine all dry ingredients and stir to coat the apples. Pour almond milk over the dry ingredients.
ADD WATER TO THE INSTANT POT with the steamer basket in it. Place the pan on top of the steamer basket and close the instant pot.
PRESSURE COOK THE OATMEAL on high (or manual setting) for 15 minutes. You can allow the pressure to release on its own or use the manual release, whatever works for your timeline.
GIVE THE OATS A STIR and serve immediately. The oatmeal will keep in the fridge for up to 5 days.

STOVETOP INSTRUCTIONS:

IN A MEDIUM SAUCEPAN, combine all ingredients except water. Bring to a boil over medium-high heat, then reduce a simmer for 5-8 minutes or until oatmeal has reached your desired constancy.

Notes

To make this on the stovetop, simply combine all ingredients in a medium saucepan and let simmer for 15 minutes, stirring frequently.

Nutrition