This easy Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips makes a delicious breakfast the whole family will love!
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 1/2, 1 1/2, 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.
And this is the AMAZING Result…
- 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.
- You can easily substitute your favorite dried fruit in place of chocolate chips, or leave them out all together.
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.
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Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips
- 2 Tbsp. butter melted
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup peanut butter
- 1 tsp. vanilla extract
- 1 cup milk
- 3 cups quick-cooking oats
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup semisweet chocolate chips
- 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 1/2 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.
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