Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips

Instant Pot Baked Oatmeal

With Peanut Butter and Chocolate Chips

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.

 

Instant Pot Baked Oatmeal | The Foodie Eats

 

The Process

Instant Pot Baked Oatmeal | The Foodie Eats

Pour melted butter into a mixing bowl.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Add brown sugar to bowl…

 

Instant Pot Baked Oatmeal | The Foodie Eats

and mix.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Then add eggs and whisk together.

 

Instant Pot Baked Oatmeal | The Foodie Eats

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

 

Instant Pot Baked Oatmeal | The Foodie Eats

For the last wet ingredient, pour in milk…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and mix until fully combined.

 

Instant Pot Baked Oatmeal | The Foodie Eats

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

 

Instant Pot Baked Oatmeal | The Foodie Eats

Mix them to combine.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Pour wet ingredients into bowl with the dry…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and mix until fully incorporated.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Finally, add chocolate chips…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and give one last mix.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Spray a 7-inch pan with nonstick cooking spray.

 

Instant Pot Baked Oatmeal | The Foodie Eats

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

 

Instant Pot Baked Oatmeal | The Foodie Eats

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.

 

And this is the AMAZING Result…

Instant Pot Baked Oatmeal | The Foodie Eats

 

★ Did you make this Instant Pot Baked Oatmeal?

Please give it a star rating below!★

Instant Pot Baked Oatmeal | The Foodie Eats

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.
4.5 from 12 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 223kcal
Author: The Foodie Eats

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.

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

 

And as Always… Please Pin & Share the Love!

Instant Pot Baked Oatmeal | The Foodie Eats

 

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52 Comments

  • Reply
    Barb
    November 6, 2018 at 8:10 pm

    One hour seems too long?

    • Reply
      Gary
      November 7, 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
    Susan J.
    November 7, 2018 at 4:33 pm

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

  • Reply
    Marloes
    November 8, 2018 at 5:15 pm


    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
    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 7, 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 7, 2019 at 10:08 am

          I actually used the Fat Daddio’s 7×3″ cheesecake pan. But a springform pan works just as well.

  • Reply
    Jan Messali
    November 22, 2018 at 2:22 pm


    Thanks for sharing the recipe. We enjoyed this. 🙂

  • Reply
    Rae
    November 25, 2018 at 12:14 pm


    This was so good! Will definitely make again.

  • Reply
    Tai
    January 4, 2019 at 4:11 pm

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

    • Reply
      Gary
      January 4, 2019 at 6:45 pm

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

  • Reply
    Tyler
    January 4, 2019 at 5:32 pm


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

  • Reply
    Rosann
    January 4, 2019 at 8:47 pm


    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 5, 2019 at 6:16 am

      Can this be done is a 6-in pan?

      • Reply
        Gary
        June 7, 2019 at 8:47 am

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

  • Reply
    Dan
    January 9, 2019 at 11:58 pm


    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
    Maryann
    January 14, 2019 at 9:10 am


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

  • Reply
    Ron
    January 22, 2019 at 5:38 pm


    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
    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
    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 6, 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 7, 2019 at 9:07 am

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

  • Reply
    Sandra
    January 27, 2019 at 2:39 pm


    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
    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 7, 2019 at 8:18 am

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

        • Reply
          Gary White
          July 7, 2019 at 9:06 am

          Yes, definitely!

          • Margaret Gaudino
            July 7, 2019 at 7:17 pm

            I did and it worked great! Thanks!

  • Reply
    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
    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
    Jennie
    January 31, 2019 at 7:56 pm


    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
    Michelle
    February 2, 2019 at 5:41 pm


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

  • Reply
    Lori
    February 5, 2019 at 1:07 pm

    Could I substitute apple sauce for the peanut butter?

    • Reply
      Gary
      February 5, 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
    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
    Cienna
    April 8, 2019 at 6:57 pm

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

    • Reply
      Gary
      April 8, 2019 at 8:31 pm

      Absolutely!

  • Reply
    Theresa
    July 6, 2019 at 11:14 am

    how would I convert to a duo mini

    • Reply
      Gary White
      July 7, 2019 at 9:07 am

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

  • Reply
    Lysa
    July 23, 2019 at 8:45 am


    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
    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 5, 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
    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 5, 2019 at 10:39 am

      12 servings, as stated in the recipe card.

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