Vegan Instant Pot Peanut Butter Banana Oatmeal
This Instant Pot Peanut Butter Oatmeal is not only healthy, vegan, and gluten-free, but also budget-friendly. A simple dump-and-go Instant Pot recipe that’ll make morning breakfast a lot easier. Great for meal prep too!
- 1 cup steel-cut oats (certified gluten-free if needed)
- 1 (13.5 ounce) can “lite” coconut milk, or equivalent amount of oat milk, cashew milk, or soy milk
- 1 1/4 cups water
- Pinch of sea salt
- ½ teaspoon ground cinnamon
- 2 medium ripe bananas, mashed
- 3 tablespoons natural, no-sugar-added peanut butter
Coat the inner pot of the Instant Pot with cooking spray or oil to prevent the oats from sticking to the bottom. Then add the oats, coconut milk, water, salt, and cinnamon to the Instant Pot and stir well. Scoop the mashed bananas on top of the oat mixture, but don’t stir in.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
Once the 12-minute timer has completed and beeps, allow a natural pressure release for 20 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
Open the pot and stir the oatmeal thoroughly. There may be some liquid or foam on top, but once you stir it, the liquid will incorporate into the oatmeal and thicken up.
Stir in the peanut butter and serve warm. Once cool, store leftovers in an airtight container in the fridge for up to 5 days.