I use quick-cooking oats, not instant oatmeal packets, with peanut butter, brown sugar, and chocolate chips, baked in a 7-inch pan on a tall trivet in the Instant Pot.
Sliceable, not spoonable. Breakfast for days.
Real Talk
I didn't grow up eating oatmeal, so I just never chose it. But my wife kept telling me how good oats are for me, especially with my history of high cholesterol. So I created this baked oatmeal, and it changed my life.
Yes, there's sugar in it. You can reduce the sugar or leave out the chocolate chips, but I'm leaving them in.
It's also a huge time-saver. With three little ones, getting everyone fed in the morning was a challenge, and one pan fed the whole family breakfast for several days. It became a regular in our breakfast rotation.
Why This Recipe Works
- It slices. The batter bakes in a pan and sets into pieces you can cut and hold, not a bowl of oatmeal.
- A taller trivet. A 3-inch trivet keeps the pan farther from the water, so it rises better than it does on the standard trivet.
- One pan, several breakfasts. It makes 12 servings. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
Ingredients
Wet Ingredients
- 2 tablespoons butter, melted
- ½ cup brown sugar
- 2 eggs
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup milk
Dry Ingredients
- 3 cups quick-cooking oats
- 2 teaspoons baking powder
- ½ teaspoon salt
Mix-In
- ½ cup semisweet chocolate chips
For the Pot
- 1½ cups water
- 3-inch trivet
- 7-inch pan
- Nonstick cooking spray
- Foil
The Pan
I use a Fat Daddio's 7 x 3 inch pan, but a 7-inch springform pan or a 7-inch cake pan will work as well.
Use a 3-Inch Trivet
I highly recommend a 3-inch trivet for this recipe. It may cook on the trivet that comes with the Instant Pot, but it won't rise as much, and the texture may be affected because the pan sits so close to the water.
Swaps
Almond butter or your favorite peanut-free nut butter should work in place of the peanut butter. You can swap the chocolate chips for your favorite dried fruit, or leave them out.
Baked Oatmeal, Not a Bowl of Oatmeal
If you've ever had oven-baked oatmeal, the texture is the same. It's denser than a flour-based bread and slightly crumbly, but soft at the same time.
We often cut a piece and eat it the way we would a piece of cake or a cookie.
Why It Cooks for 60 Minutes
When you "bake" in the Instant Pot, you're using steam, so the temperature doesn't get as hot as the dry heat of an oven.
That's why this cooks for 60 minutes at high pressure, followed by a quick release and 10 minutes of cooling before serving.
How to Make Instant Pot Baked Oatmeal
Step 1: Mix the wet ingredients
Pour the melted butter into a mixing bowl.
Add the brown sugar.
Mix them together.
Add the eggs and whisk them in.
Add the peanut butter and vanilla extract and mix again.
Pour in the milk, the last wet ingredient.
Mix until fully combined.
Step 2: Combine the dry ingredients
In a separate large mixing bowl, add the oats, baking powder, and salt.
Mix them to combine.
Step 3: Bring the batter together
Pour the wet ingredients into the bowl with the dry ingredients.
Mix until fully incorporated.
Add the chocolate chips.
Give it one last mix.
Step 4: Fill and cover the pan
Spray a 7-inch pan with nonstick cooking spray.
Pour in the batter, spread it out evenly, and cover the pan with foil.
Step 5: Pressure cook, release, and cool
Add a 3-inch trivet to the pot along with 1½ cups of water. Set the pan on the trivet, lock the lid, and cook for 60 minutes at high pressure.
When the cook time is complete, quick-release the pressure. Remove the pan, uncover it, and let it cool for 10 minutes before serving.
Expert Tips
- Store it in the fridge. Refrigerate leftovers within 2 hours and keep them in an airtight container for 3 to 4 days. For longer storage, freeze individual pieces for up to 3 months.
- Use the taller trivet. On the standard trivet the pan sits close to the water, and it won't rise as much.
- Cover the pan with foil. It goes into the pot covered and comes out uncovered to cool.
- Swap the chocolate chips. Use your favorite dried fruit instead, or leave them out.
FAQs
It's baked oatmeal. It sets in the pan and slices into pieces, with the same texture as oven-baked oatmeal: denser than a flour-based bread, slightly crumbly, but soft.
When you bake in the Instant Pot, you're using steam, so the temperature doesn't get as hot as the dry heat of an oven.
I highly recommend a 3-inch trivet. It may cook on the trivet that comes with the Instant Pot, but it won't rise as much, and the texture may be affected because the pan sits so close to the water.
Almond butter or your favorite peanut-free nut butter should work in this recipe.
I haven't tested this recipe with egg molds, so I can't advise on a cook time if you try it.
More Breakfast-Friendly Recipes
For more breakfast, try my Instant Pot French Baked Eggs, Ratatouille Frittata, Instant Pot Frittata with Sausage, Mushrooms, and Feta, or Banana Oat Bread in the Instant Pot.
Planning a bigger morning? Start with my 8 Brunch Recipes to Elevate Your Sunday Funday.
Did you make this Instant Pot Baked Oatmeal?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips
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 the wet ingredients into the bowl with the dry and mix until fully incorporated. Finally, add the 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 the 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.
Jeanne Carpenter
To make it less crumbly should I add more milk, decrease the oats, or……? Thanks.
Elyse
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?
Gary White
Sorry to hear that. Did you cook it directly in the IP, instead of putting it in a push pan or springform pan?
Jessica
I’m obsessed with this baked oatmeal! I’m making it for the 2nd time right now. Great recipe!!
CC
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.
Rebecca
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?
Gary White
No need to cover in the oven. The foil is to keep the steam out.
Kay
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!
Stacie
I used 1/4cup packed brown sugar and this was plenty.
Cynthia Zahorcak
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,
Gary White
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?
Gary P
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.
Denise Lyons
I just fixed this, i'm in love with it.
Tawney
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!
stefanie
Made per recipe and came out perfect! Texture is so much better than oven baked.
Kathie
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.
Gary White
It's pretty much the same method as a traditional baked oatmeal. Just cooking it with steam rather than dry heat.
Jeff
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.
Gary White
12 servings, as stated in the recipe card.
Mary
I'm just one person. Could I 1/2 the recipe and would it turn out okay?
Gary White
You could halve the recipe, but you'll need to reduce the cook time. I'm just not sure by how much.
Lysa
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!
Theresa
how would I convert to a duo mini
Gary White
Sorry, I don't have a recommendation for that.
Cienna
Can you make this the night before and warm up in microwave in the morning?
Gary
Absolutely!
Carolyn Neary
The calorie count is given per serving however what is the serving size? 1/6 th - 1/8 th or other.
Gary
There are twelve servings, so 1/12.
Lori
Could I substitute apple sauce for the peanut butter?
Gary
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.