Instant Pot Gingerbread Oatmeal

Name: Instant Pot Gingerbread Oatmeal
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup unsweetened almond milk; 1 cup water; 3 tablespoons brown sugar; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground allspice; 0.25 tsp ground nutmeg; 0.125 tsp ground cloves; 0.5 tsp salt; 0.667 cup steel cut oats; 0.75 cup unsweetened almond milk; 0.75 cup water; 3 tablespoons brown sugar; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground allspice; 0.25 tsp ground nutmeg; 0.125 tsp ground cloves; 0.25 tsp salt

Project Meal Plan

Sweet and spicy Instant Pot Gingerbread Oatmeal is a wonderfully cozy and warm breakfast for colder days, made easily in your Instant Pot in 20 minutes. Instructions included for rolled oats or steel cut oats!

Original sourceprojectmealplan.com/instant-pot-gingerbread-oatmeal

Instant Pot Gingerbread Oatmeal

Project Meal Plan

Projectmealplan.com

Difficultyeasy

Ingredients

Rolled Oats Version

Steel Cut Oats Version

Instructions

0 of 4 done

Preparation
Step 1
Add all the ingredients for your version of oats (rolled oats or steel cut oats) to the instant pot liner and give it a stir to mix. Put the lid on, make sure the vent is set to closed.
Cook (Rolled Oats)
Step 2
High Pressure or Manual for 2 minutes, followed by a 5 minute natural pressure release. Quick release the vent after the 5 minutes and remove the lid when it’s safe. Stir the oatmeal to fully combine the oats and remaining liquid until it looks good.
Cook (Steel Cut Oats)
Step 3
High Pressure or Manual for 4-5 minutes, followed by a 10 minute natural pressure release. For slightly chewier oats, cook for 4 minutes. For softer oats, cook for 5 minutes. Quick release the vent after the 10 minutes and remove the lid when it’s safe. Stir the oatmeal to fully combine the oats and remaining liquid until it looks good.
Serve and Store
Step 4
Serve with some milk, ginger crisps, or a sprinkle of brown sugar on top. Pomegranate seeds were delicious on top as well if you have them. Store leftovers in a sealed container in the refrigerator for up to 5 days.

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