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.
The Process
Pour melted butter into a mixing bowl.
Add brown sugar to bowl…
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.
And this is the AMAZING Result…
Expert Tips
- 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.
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.
★ Did you make this Instant Pot Baked Oatmeal? Please give it a star rating below!★
Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips
Ingredients
- 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
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 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.
Notes
Nutrition
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One hour seems too long?
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.
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!
Trust the recipe. It works every time.
Made this today. I have never eaten baked oatmeal. It is delicious!!! This is a keeper!
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
This was not fully cooked for me at 60 minutes.
Sorry for your mishap. That’s surprising, not sure what happened.
Hey Gary, this looks fabulous. Did you use the spring form pan or just straight into the instant pot?
I actually used the Fat Daddio’s 7×3″ cheesecake pan. But a springform pan works just as well.
Thanks for sharing the recipe. We enjoyed this. 🙂
This was so good! Will definitely make again.
Can regular oats be used instead of the quick-cooking?
Yes, I believe several people have tried it successfully that way.
Easy, delicious, and healthy! I added steal cut Oates for a more healthy option.
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.
Can this be done is a 6-in pan?
Yes, but you may need to increase the cook time. Maybe 10 more minutes?
Do you think adding a banana would make this cake even more wonderful?
I’m sure it will taste delicious, but not sure how it will affect texture or cook time.
I substituted craisins for chocolate chips. Next time I want to try it with pumpkin!
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!
Does this need to be stored in refrigerator?
Yes.
What can I use instead of peanut butter? I don’t like peanut butter.
Almond butter or another nut butter substitute would work.
My daughter is allergic to tree nuts and we don’t give her peanut butter any other recommendations?
You can just omit the peanut butter. Should still work just fine.
My son is in the same boat, try sunflower butter, yummy!!
I’ve made this and had to put it back in for another 10 minutes- but it was very tasty!
Glad you enjoyed it!
Did you use a regular pan or a pushpan/springform pan?
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.
Can I use regular oats? I’m craving this right now!
Yes, definitely!
I did and it worked great! Thanks!
The nutritional info doesn’t include number of servings per recipe. Any idea?
There are twelve servings.
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?
Yes, I’ve baked this recipe in a 9-inch square Pyrex dish (buttered, of course) at 350 for 40 minutes.
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
Ugh, I forgot to cover with foil before cooking in my IP. Did I ruin it? 🙁
Could I substitute apple sauce for the peanut butter?
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.
The calorie count is given per serving however what is the serving size? 1/6 th – 1/8 th or other.
There are twelve servings, so 1/12.
Can you make this the night before and warm up in microwave in the morning?
Absolutely!
how would I convert to a duo mini
Sorry, I don’t have a recommendation for that.
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!
I’m just one person. Could I 1/2 the recipe and would it turn out okay?
You could halve the recipe, but you’ll need to reduce the cook time. I’m just not sure by how much.
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.
12 servings, as stated in the recipe card.
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.
It’s pretty much the same method as a traditional baked oatmeal. Just cooking it with steam rather than dry heat.