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    Home » Instant Pot

    Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips

    Published November 16, 2019. Last modified January 21, 2020 By Gary White

    9.4K shares
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    Instant Pot Baked Oatmeal Pinterest Image

    This easy Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips makes a delicious breakfast the whole family will love!

    close up of baked oatmeal with chocolate chips on pan with piece missing

    Originally posted October 6, 2018; Updated tips and FAQ’s on November 16, 2019.

    I did not grow up eating oatmeal. Maybe that's why I just never choose to eat it. But my wife keeps telling me how good oats are for me, especially considering my history of high cholesterol. So I created this Instant Pot baked oatmeal... and it has changed my life! Yes, there's sugar in it, but really no more than eating a bowl of cereal. And you can always reduce the amount of sugar and/or take out the chocolate chips, but I'm leaving them in!

    We also found this Instant Pot baked oatmeal to be a huge time-saver. We can make a pan of this for the whole family to eat for breakfast for several days. We have 3 little ones (3 ½, 1 ½, and 6 weeks), so getting everyone fed in the mornings can be a challenge. So we definitely look for meals that make life easier. This one is a regular in our breakfast rotation.

    slice of baked oatmeal with chocolate chips on white plate

    How to Make Instant Pot Baked Oatmeal

    melted butter in mixing bowl

    Pour melted butter into a mixing bowl.

    two scoops of brown sugar and melted butter in bowl

    Add brown sugar to bowl...

    brown sugar and butter mixed together with whisk

    and mix.

    Eggs being whisked into brown sugar and butter mixture.

    Then add eggs and whisk together.

    peanut butter being whisked into butter, sugar and egg mixture

    Next, add peanut butter and vanilla extract and mix again.

    milk being poured into batter

    For the last wet ingredient, pour in milk...

    Sugar, eggs, milk and butter mixture in bowl with whisk.

    ...and mix until fully combined.

    dry oats, baking powder and salt in a mixing bowl

    In a separate large mixing bowl, add all dry ingredients - oats, baking powder, and salt.

    dry oat in a bowl with a whisk

    Mix them to combine.

    peanut butter mixture being poured into bowl of dry oats

    Pour wet ingredients into bowl with the dry...

    oats mixed with peanut butter mixture in bowl with black spatula

    ...and mix until fully incorporated.

    chocolate chips in bowl with oatmeal mixture and black spatula

    Finally, add chocolate chips...

    baked oatmeal batter with chocolate chips in mixing bowl with spatula

    ...and give one last mix.

    greased push pan

    Spray a 7-inch pan with nonstick cooking spray.

    baked oatmeal batter in push pan

    Pour in batter and spread out evenly. Then cover with foil.

    And this is the AMAZING Result…

    Instant Pot Baked Oatmeal | The Foodie Eats

    Expert Tips

    1. This can be kept at room temperature for 1 to 2 days. Because it is made from scratch, and therefore low in preservatives, I recommend storing it in the fridge. It will keep in an airtight container for up to one week in the fridge, or in the freezer for up to 3 months. 
    2. You can easily substitute your favorite dried fruit in place of chocolate chips, or leave them out all together.

    FAQs

    What kind of pan do you use? I use a Fat Daddio's 7 x 3 inch pan, but a 7" spring form pan or a 7" cake pan will work as well.

    Can I make this using egg molds? I have not tested this recipe with egg molds, so I cannot advise on cook time should you try this.

    Why does it need a 60 minute cook time? When “baking” in the Instant Pot, you’re using steam. So the temperature doesn’t get as hot as using dry heat in an oven.

    What can I substitute for peanut butter? Almond butter, or your favorite peanut-free nut butter should work in this recipe.

    Can I use the trivet that comes with my Instant Pot? I highly recommend using a 3" trivet for this recipe. While this recipe may cook when using the trivet that comes with the IP, it will not rise as much, and the texture may be affected due to the pan sitting so close to the water. You can purchase a 3" trivet on Amazon for under $10.

    What is the texture like? If you've ever had oven-baked oatmeal, the texture is the same. It is more dense than a flour-based bread, and slightly crumbly, but soft at the same time. We often cut a piece and eat it as we would a piece of cake or cookie.

    More Breakfast-Friendly Recipes

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    • Ratatouille Frittata
    • 8 Brunch Recipes for Sunday Funday
    • Instant Pot Banana Oat Bread
    • Instant Pot Frittata with Sausage, Mushrooms and Feta

    ★ Did you make this Instant Pot Baked Oatmeal? Please give it a star rating below!★

    close up of baked oatmeal with chocolate chips on pan with piece missing

    Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips

    This Instant Pot baked oatmeal can feed the whole family breakfast for a few days. And can easily be modified to reduce the sugar, if you prefer.
    4.75 from 24 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 12
    Calories: 223kcal
    Author: Gary White

    Ingredients

    • 2 Tbsp. butter melted
    • ½ cup brown sugar
    • 2 eggs
    • ½ cup peanut butter
    • 1 tsp. vanilla extract
    • 1 cup milk
    • 3 cups quick-cooking oats
    • 2 tsp. baking powder
    • ½ tsp. salt
    • ½ cup semisweet chocolate chips

    Instructions

    • Pour melted butter into a mixing bowl. Add brown sugar and mix. Then add eggs and whisk together. Next, add peanut butter and vanilla extract and mix again. For the last wet ingredient, pour in milk and mix until fully combined.
    • In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt. Mix them to combine.
    • Pour wet ingredients into bowl with the dry and mix until fully incorporated. Finally, add chocolate chips and give one last mix.
    • Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
    • Add a 3-inch trivet to pot, along with 1 ½ cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. 
    • Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

    Video

    Notes

    EXPERT TIPS

    1. This can be kept at room temperature for 1 to 2 days. Because it is made from scratch, and therefore low in preservatives, I recommend storing it in the fridge. It will keep in an airtight container for up to one week in the fridge, or in the freezer for up to 3 months. 
    2. You can easily substitute your favorite dried fruit in place of chocolate chips, or leave them out all together.

    FAQS

    What kind of pan do you use? I use a Fat Daddio’s 7 x 3 inch pan, but a 7″ spring form pan or a 7″ cake pan will work as well.
    Can I make this using egg molds? I have not tested this recipe with egg molds, so I cannot advise on cook time should you try this.
    Why does it need a 60 minute cook time? When “baking” in the Instant Pot, you’re using steam. So the temperature doesn’t get as hot as using dry heat in an oven.
    What can I substitute for peanut butter? Almond butter, or your favorite peanut-free nut butter should work in this recipe.
    Can I use the trivet that comes with my Instant Pot? I highly recommend using a 3″ trivet for this recipe. While this recipe may cook when using the trivet that comes with the IP, it will not rise as much, and the texture may be affected due to the pan sitting so close to the water. You can purchase a 3″ trivet on Amazon for under $10.
    What is the texture like? If you’ve ever had oven-baked oatmeal, the texture is the same. It is more dense than a flour-based bread, and slightly crumbly, but soft at the same time. We often cut a piece and eat it as we would a piece of cake or cookie.

    Nutrition

    Calories: 223kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 198mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 385IU | Calcium: 126mg | Iron: 4.4mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Barb

      November 06, 2018 at 8:10 pm

      One hour seems too long?

      Reply
      • Gary

        November 07, 2018 at 8:14 am

        When "baking" in the Instant Pot, you're using steam. So the temperature doesn't get as hot as using dry heat in an oven.

        Reply
        • Rick

          November 04, 2019 at 9:01 pm

          5 stars
          This recipe is delicious! I will cut a quarter slice and heat it up in the microwave for 1 minute at 60% power the next day and it's still amazing!

          Reply
      • Rick

        November 04, 2019 at 9:02 pm

        Trust the recipe. It works every time.

        Reply
    2. Susan J.

      November 07, 2018 at 4:33 pm

      Made this today. I have never eaten baked oatmeal. It is delicious!!! This is a keeper!

      Reply
    3. Marloes

      November 08, 2018 at 5:15 pm

      5 stars
      I am not a huge fan of chocolate for breaky, so I subbed the chocolate chips for raisins/sultanas/dried cranberries. I also used half sugar, half honey, and half butter/half coconut oul and half peanut butter/ half hazelnut butter. It was just what I had on hand. I didn’t change the amounts and it came out really delicious. Thanks for this great idea

      Reply
    4. Catherine Cullen-Benson

      November 11, 2018 at 9:37 pm

      This was not fully cooked for me at 60 minutes.

      Reply
      • Gary

        November 20, 2018 at 3:14 pm

        Sorry for your mishap. That’s surprising, not sure what happened.

        Reply
        • Luke

          July 07, 2019 at 9:42 am

          Hey Gary, this looks fabulous. Did you use the spring form pan or just straight into the instant pot?

          Reply
          • Gary White

            July 07, 2019 at 10:08 am

            I actually used the Fat Daddio's 7x3" cheesecake pan. But a springform pan works just as well.

            Reply
      • Heather

        March 07, 2020 at 1:29 pm

        Can I just make in my trivet? Otherwise I only have round dark pans not glass.

        Reply
        • Gary White

          March 08, 2020 at 6:51 pm

          Any 7 inch metal cake pan or springform pan should work. While this recipe may cook when using the trivet that comes with the IP, instead of a 3-inch trivet, it will not rise as much, and the texture may be affected due to the pan sitting so close to the water.

          Reply
    5. Jan Messali

      November 22, 2018 at 2:22 pm

      4 stars
      Thanks for sharing the recipe. We enjoyed this. 🙂

      Reply
    6. Rae

      November 25, 2018 at 12:14 pm

      5 stars
      This was so good! Will definitely make again.

      Reply
    7. Tai

      January 04, 2019 at 4:11 pm

      Can regular oats be used instead of the quick-cooking?

      Reply
      • Gary

        January 04, 2019 at 6:45 pm

        Yes, I believe several people have tried it successfully that way.

        Reply
    8. Tyler

      January 04, 2019 at 5:32 pm

      5 stars
      Easy, delicious, and healthy! I added steal cut Oates for a more healthy option.

      Reply
    9. Rosann

      January 04, 2019 at 8:47 pm

      4 stars
      I used quick cooking steel oats instead because my husband bought them by mistake. They worked okay, though I think it would have come out less chewy with regular quick cooking oats.

      Reply
      • Heather

        June 05, 2019 at 6:16 am

        Can this be done is a 6-in pan?

        Reply
        • Gary

          June 07, 2019 at 8:47 am

          Yes, but you may need to increase the cook time. Maybe 10 more minutes?

          Reply
    10. Dan

      January 09, 2019 at 11:58 pm

      4 stars
      Do you think adding a banana would make this cake even more wonderful?

      Reply
      • Gary

        January 10, 2019 at 9:56 am

        I'm sure it will taste delicious, but not sure how it will affect texture or cook time.

        Reply
    11. Maryann

      January 14, 2019 at 9:10 am

      4 stars
      I substituted craisins for chocolate chips. Next time I want to try it with pumpkin!

      Reply
    12. Ron

      January 22, 2019 at 5:38 pm

      4 stars
      Thanks for the recipe! It came out Just Like The Picture! Had great flavor and kind of a cross between a cake and a bar maybe? Texture was a little chewy/gummy but not overly so. It passed muster from my wife so that's saying something! I will make again and try some of the suggestions made in the other comments. Thanks again!

      Reply
    13. Heather Rapoport

      January 25, 2019 at 11:59 pm

      Does this need to be stored in refrigerator?

      Reply
      • Gary

        January 26, 2019 at 7:16 am

        Yes.

        Reply
    14. Diana

      January 27, 2019 at 1:35 pm

      What can I use instead of peanut butter? I don't like peanut butter.

      Reply
      • Gary

        January 27, 2019 at 10:27 pm

        Almond butter or another nut butter substitute would work.

        Reply
        • Amy

          July 06, 2019 at 10:00 am

          My daughter is allergic to tree nuts and we don't give her peanut butter any other recommendations?

          Reply
          • Gary White

            July 07, 2019 at 9:07 am

            You can just omit the peanut butter. Should still work just fine.

            Reply
            • Autumn

              December 13, 2019 at 10:23 pm

              Sunflower butter would
              Be a good alternative

          • Sandra

            September 01, 2019 at 6:16 pm

            My son is in the same boat, try sunflower butter, yummy!!

            Reply
    15. Sandra

      January 27, 2019 at 2:39 pm

      5 stars
      I’ve made this and had to put it back in for another 10 minutes- but it was very tasty!

      Reply
      • Gary

        January 27, 2019 at 10:26 pm

        Glad you enjoyed it!

        Reply
    16. Leslie

      January 27, 2019 at 3:29 pm

      Did you use a regular pan or a pushpan/springform pan?

      Reply
      • Gary

        January 27, 2019 at 10:25 pm

        We use a push pan, but spring form would work. A regular pan would work as well, but I'd recommend lining in parchment paper so that you can slide the baked oatmeal out (once cooled) by turning the pan over.

        Reply
        • Margaret Gaudino

          July 07, 2019 at 8:18 am

          Can I use regular oats? I’m craving this right now!

          Reply
          • Gary White

            July 07, 2019 at 9:06 am

            Yes, definitely!

            Reply
            • Margaret Gaudino

              July 07, 2019 at 7:17 pm

              I did and it worked great! Thanks!

    17. Kristina

      January 27, 2019 at 4:21 pm

      The nutritional info doesn't include number of servings per recipe. Any idea?

      Reply
      • Gary

        January 27, 2019 at 10:28 pm

        There are twelve servings.

        Reply
    18. lisa

      January 29, 2019 at 5:40 pm

      have you ever baked this in the regular oven? if so, how long and what temp?
      Also, i do not have a trivet. can i just crumple up some foil and set the pan on top of the foil?

      Reply
      • Gary

        January 29, 2019 at 6:52 pm

        Yes, I've baked this recipe in a 9-inch square Pyrex dish (buttered, of course) at 350 for 40 minutes.

        Reply
    19. Jennie

      January 31, 2019 at 7:56 pm

      4 stars
      I made this and it's really crumbly. Any ideas what I did wrong? Only deviation was using Earth balance butter instead of real butter

      Reply
    20. Michelle

      February 02, 2019 at 5:41 pm

      5 stars
      Ugh, I forgot to cover with foil before cooking in my IP. Did I ruin it? 🙁

      Reply
    21. Lori

      February 05, 2019 at 1:07 pm

      Could I substitute apple sauce for the peanut butter?

      Reply
      • Gary

        February 05, 2019 at 1:54 pm

        I wouldn't recommend it. Applesauce is very moist, and has a different consistency. While you can typically replace oil with applesauce in baking, it's not a good replacement for peanut butter.

        Reply
    22. Carolyn Neary

      March 29, 2019 at 3:20 pm

      The calorie count is given per serving however what is the serving size? 1/6 th - 1/8 th or other.

      Reply
      • Gary

        March 30, 2019 at 8:51 am

        There are twelve servings, so 1/12.

        Reply
    23. Cienna

      April 08, 2019 at 6:57 pm

      Can you make this the night before and warm up in microwave in the morning?

      Reply
      • Gary

        April 08, 2019 at 8:31 pm

        Absolutely!

        Reply
    24. Theresa

      July 06, 2019 at 11:14 am

      how would I convert to a duo mini

      Reply
      • Gary White

        July 07, 2019 at 9:07 am

        Sorry, I don't have a recommendation for that.

        Reply
    25. Lysa

      July 23, 2019 at 8:45 am

      5 stars
      A-Maz-ing! I added coconut cuz I love it. This is perfect and you can customize to your heart's content! Thanks for sharing!

      Reply
    26. Mary

      July 31, 2019 at 10:25 am

      I'm just one person. Could I 1/2 the recipe and would it turn out okay?

      Reply
      • Gary White

        August 05, 2019 at 10:38 am

        You could halve the recipe, but you'll need to reduce the cook time. I'm just not sure by how much.

        Reply
    27. Jeff

      July 31, 2019 at 3:07 pm

      How many servings does this make? I would substitute Splenda Brown Sugar blend for the pure brown sugar as I am Diabetic. This sounds really good though.

      Reply
      • Gary White

        August 05, 2019 at 10:39 am

        12 servings, as stated in the recipe card.

        Reply
    28. Kathie

      September 02, 2019 at 6:52 pm

      Bet your kids love it. I'm interested in the technique because I have several recipes for baked oatmeal that use fruit (blueberries & peaches, cranberries & applesauce, etc). I've made them for years in my conventional oven. I use my 6" Pyrex pan and they take 45-55 minutes to bake. Would love to use my Instant Pot. Did you alter the recipe at all for the Instant Pot or just adapt the technique. Thanks so much.

      Reply
      • Gary White

        September 10, 2019 at 10:22 am

        It's pretty much the same method as a traditional baked oatmeal. Just cooking it with steam rather than dry heat.

        Reply
    29. stefanie

      December 14, 2019 at 1:27 pm

      5 stars
      Made per recipe and came out perfect! Texture is so much better than oven baked.

      Reply
    30. Tawney

      January 11, 2020 at 2:58 pm

      5 stars
      We’re absolutely loving this recipe. I started throwing in a little bit of cinnamon, but it’s delicious either way. Thank you for sharing!

      Reply
    31. Denise Lyons

      February 08, 2020 at 1:05 am

      I just fixed this, i'm in love with it.

      Reply
    32. Gary P

      February 26, 2020 at 11:59 am

      5 stars
      I just made this in my Instant Pot Mini 3qt. I added 1/2 cup of crushed pecans & slivered almonds. I used a stainless steel bowl. It came out fantastic, and will be a great breakfast for the next few days.

      Reply
    33. Cynthia Zahorcak

      March 18, 2020 at 1:42 pm

      Hi, I just made this in a 6 quart instant pot with a 7” springform pan. Center not baked. Followed all directions. Disappointed but putting it in for another 10 minutes, hope this works. Looks yummy. Thank you,

      Reply
      • Gary White

        March 19, 2020 at 10:46 am

        I'm sorry to hear that! We always use a 6qt with a 7" pan as well. We would love to help you trouble shoot. Did you use quick oats, old fashioned or steel cut oats?

        Reply
    34. Stacie

      March 23, 2020 at 9:40 am

      I used 1/4cup packed brown sugar and this was plenty.

      Reply
    35. Kay

      June 16, 2020 at 12:27 pm

      Just baked it today in IP. I’ve substituted eggs for 2 flax Eggs (1tbsp ground flax per 3 tbsp water - 1 flax egg+5-15min in fridge) and I’ve substituted sugar for maple syrup same amount, used raisins instead of chocolate, came out perfectly! Thanks for the recipe!

      Reply
    36. Rebecca

      July 08, 2020 at 10:54 am

      I don't have the 3 inch trivet and could not wait to make this so I've got it in the oven now. Would you still use foil today cover in the oven or just in the IP?

      Reply
      • Gary White

        July 08, 2020 at 10:56 am

        No need to cover in the oven. The foil is to keep the steam out.

        Reply
    37. CC

      July 24, 2020 at 12:06 pm

      I took the advice of some other readers and decreased the sugar to 1/4 cup and added in 1/8 cup honey. I used Kirkland mixed nut butter, decreasing the amount to 1/4 cup and added 1/4 cup of ripe banana. Came out fabulous! Thanks so much for sharing the recipe.

      Reply
    38. Jessica

      August 21, 2020 at 10:34 am

      5 stars
      I’m obsessed with this baked oatmeal! I’m making it for the 2nd time right now. Great recipe!!

      Reply
    39. Elyse

      November 14, 2021 at 1:19 pm

      I just tried this recipe and it immediately started burning on the bottom, so I moved it to a pan/oven. Not sure what I did wrong?

      Reply
      • Gary White

        November 20, 2021 at 5:08 pm

        Sorry to hear that. Did you cook it directly in the IP, instead of putting it in a push pan or springform pan?

        Reply
    40. Jeanne Carpenter

      April 30, 2023 at 8:05 pm

      To make it less crumbly should I add more milk, decrease the oats, or……? Thanks.

      Reply
    4.75 from 24 votes (7 ratings without comment)

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