Instant Pot Miracle Mom Baked Oatmeal

Breakfast

I’m a big fan of traditional baked oatmeal recipes. I like to make up a batch on Sunday so I’ll have healthy breakfast and snack options all week. Some baked oatmeal recipes can turn out a bit dry. Not so with this hearty and delicious baked oatmeal recipe made in the Instant Pot (get yours here: https://amzn.to/2QmSPR1). It’s always moist and delicious!

Learn the Instant Pot and how to cook our favorite recipes in the new Instant Pot Master Class. [learn more]

This rich, dense baked oatmeal is chock full of delicious peanut butter, chewy oats and studded with melty chocolate chips. Not only is it delicious, but it will give you energy that lasts for hours!

With this naturally gluten-free recipe, I get to control exactly what goes into my baked oatmeal, and that lets me feel good about what I’m serving my family. I usually use an all-natural peanut butter, but other nut butters or regular ol’ Jif works fine, too. You can also change it up by substituting 2/3 cup raisins or other dried fruit for the chocolate chips.

The secret to this moist deliciousness is the pot-in-pot method that allows you to make denser, richer foods in the Instant Pot by using a separate oven-proof container suspended over water. We do a lot of our pot-in-pot cooking with this simple 1.5 quart CorningWare casserole dish. It’s dishwasher safe and fits perfectly!

Not only is it delicious, but it will give you energy that lasts for hours!


Ingredients:

  • 2 tbsp butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup peanut butter
  • 1 cup milk
  • 1 tsp vanilla
  • 3 cups quick-cooking oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • Powdered sugar for garnish (optional)

Instructions:

  1. In a medium bowl, beat together butter and sugar. Add eggs one at a time and beat until uniform.
  2. Add peanut butter, milk and vanilla and stir to combine.
  3. In a large bowl, stir together oats, baking powder and salt. Add wet ingredients and mix until fully incorporated.
  4. Fold in chocolate chips.
  5. Coat the inside of a 7” baking pan or casserole with nonstick spray (we used this one: https://amzn.to/2OXT8Bw).   
  6. Spread batter in pan and cover pan with foil.
  7. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the pan or casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  9. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  10. Carefully remove the pan and allow to cool for 10 minutes before serving.
  11. Garnish with powdered sugar (optional). Keep covered and serve all week for a quick breakfast or snack.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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