Gluten-Free Instant Pot Recipes

Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips

Instant Pot Baked Oatmeal | The Foodie Eats
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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

 

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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.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 223 kcal
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

  1. 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.

  2. In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt. Mix them to combine.

  3. Pour wet ingredients into bowl with the dry and mix until fully incorporated. Finally, add chocolate chips and give one last mix.

  4. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.

  5. 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. 

  6. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

Nutrition Facts
Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 198mg 8%
Potassium 279mg 8%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 14g
Protein 6g 12%
Vitamin A 7.7%
Calcium 12.6%
Iron 24.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Baked Oatmeal | The Foodie Eats

 

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