This Blueberry Oatmeal is a healthy, filling, nutritious way to start any day! Instant Pot Oatmeal is my go-to breakfast for the family, and this new “baked” version is getting cheers all around the table.
It's a glorious thing when everyone at the table can agree on the food being offered, am I right?
My biggest pet peeve is when one family member just has to say “eww” then suddenly everyone else that was eating now puts down their utensil, and takes another look at their food. It's as if I can hear their thoughts:
“Whoa, wait, I THOUGHT this was good, but big sis said “eww” so I guess I'm wrong.”
“Well I was going to try this, but it sounds like it's poison so I guess I'll whine too.”
OH THE INSANITY OF IT ALL!
I always wondered why I was required to take psychology 101 to be a nurse. Now I believe it should be mandatory for every parent to take Child Psychology.
Having said all that, this incredible, creamy sweet Healthy Blueberry Oatmeal did not get one single dreaded, “eww.”
BLUEBERRY OATMEAL BAKED IN PRESSURE COOKER
Since you can't actually “bake” in a pressure cooker, I decided to stay away from that term in the title. However, if you've ever had oven baked oatmeal, this is quite similar and was the inspiration for the recipe.
WHY YOU WILL LOVE PRESSURE COOKER OATMEAL BAKE
- Instant Pot “Baked” oatmeal is dreamy custardy goodness and I will scream it from the rooftops, it's even more glorious in texture than the actual “baked” version you make in the oven. It still has that firm texture, but it stays much more moist and creamy
- Every bite is bathed in sweet, blueberry syrup – no need for extra fruit or sweetener at the table!
- It can be made the night before then cooked in minutes
- Since the oats are cooked in a dish there will be no Instant Pot foaming oatmeal disasters when the pressure is released. If you've had one of those, here's a virtual hug. Shudder . . .
HOW TO MAKE HEALTHY BAKED OATMEAL IN THE INSTANT POT
- Mix up your wet ingredients
- Mix in your dry
- Fold in the blueberries
- Make a sling with foil for easy transfer of your dish (or use this handle silicone sling)
- Place it inside the pot, cook for 25 minutes
- Release the pressure and your one dish breakfast is served!
OATMEAL FLAVORS – THE POSSIBILITIES!
Try this blueberry version first because it is crazy good, but just imagine the possibilities here!
- Strawberries and Mini Chocolate Chips
- Peaches and Almonds
- Apple Cinnamon Walnut
- Mixed Berry
- Banana Peanut Butter
MORE BAKED OATMEAL RECIPES
- For a baked steel cut version try this Instant Pot Banana Custard Oatmeal (tastes like dessert, it's so good!)
- If you own my cookbook Master the Electric Pressure Cooker, go for the Apple Cinnamon Oatmeal on page 3
Blueberries are my favorite breakfast food add in. I tell my kids it could potentially give them night vision like a raccoon. While I think they know I'm kidding, it still seems to encourage generous intake of the miracle fruit.
The nutrition and benefits of oatmeal are outstanding (read more on that in this post all about Pressure Cooker Oats), but add blueberries and just watch your superhero self rule the day.
Blueberries are low in calories, high in fiber, and one of the more nutrient dense berries. They are one of the highest antioxidant containing fruits and also aid in good heart health. On top of all of that, you can find them year-round in any grocery store and they are delicious in many recipes whether they are fresh, frozen, or freeze dried.
If you're a food medicine nerd like me, here's a good article on the 10 Proven Health Benefits of Blueberries. It's a good read! I like knowing what my food can do for me so I can share that with my kids.
Now that you know how good they are for you (which probably wasn't a big shocker), here are some of my favorite recipes to get more blueberries in your life in the most delicious way possible.
- Instant Pot Maple Cinnamon Oatmeal
- Instant Pot Beebo Bites AKA Oatmeal Muffins
- Instant Pot Blueberry Honey Syrup
- Instant Pot Mason Jar Steel Cut Oats
- Instant Pot Berries and Cream Breakfast Cake
I can't wait for you to give this Instant Pot Blueberry Oatmeal a try! I can almost guarantee it'll make everyone at the table happy which is a unique and wonderful moment. Let me know the variations you come up with, I live for these gems of information.
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BLUEBERRY OATMEAL
- Instant Pot
- Casserole Dish
- Silicone Sling– for easy transfer of the casserole dish
- Old Fashioned Oats
- Pure Maple Syrup (best bulk price I've ever found)
Instant Pot Blueberry Oatmeal
Creamy, custard-like oatmeal, “baked” to perfection in the Instant Pot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 1 cup unsweetened vanilla almond milk (or any milk will work)
- 1 cup unsweetened applesauce (Homemade Applesauce is sweeter)
- ⅓ cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh blueberries or thawed frozen blueberries (see note if using frozen)
- Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside.
- To a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla, and butter and mix well.
- Add the oats, cinnamon, baking powder, and salt; whisk to combine.
- Gently fold in blueberries.
- Pour mixture into the prepared baking dish.
- Add 1 ½ cups of water to the pressure cooker pot and place trivet inside. Place dish on the trivet using a silicone or tin foil sling to make for easier removal.
- Secure the lid and turn pressure cooker knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Serve hot with a frozen whipped cream dollop, milk, sliced almonds, blueberries or banana slices.
- Store leftovers in the fridge for up to 5 days. Add a splash of milk and reheat in the microwave.
- This oatmeal can be made up the night before, stored in the fridge, and cooked in the morning.
- Do not cook this directly in the pot. The mixture is much too thick and creamy and will result in a BURN message
- Swap blueberries out for your favorite fruit or leave them out altogether
- If using frozen blueberries, add an extra 8 minutes of cook time
- Do not substitute steel cut oats, they will not be fully cooked at 25 minutes. See this recipe for Banana Custard Oats for a similar recipe using steel cut oats
Keywords: instant pot breakfast, healthy oatmeal, blueberry oatmeal
Mary Disterhoft says
Would Clear Karo syrup work in this?
I used my 6 cup Bundt pan. Next time I will use a less blueberries because it was a bit full and a few of the oats and blueberries went over the edge into the pot. Flavor and texture are very good.
Sherry, Never thought to do it in a bundt pan! I love that idea! Did you shorten the cook time?
I made this using frozen blueberries adjusted the cooking time to 48 minutes as I used the steel cut oat and milk based on the banana oatmeal recipe that you refer too using steel cut oats. Just finished cooking an it is floating in liquid 🙁
Bonnie, Steel cut oats are definitely a different beast! Did you use the same oats to liquid ratio?
My husband who the best you’re usually going to get out of him on how something tastes is “fine”. Just texted me from work and said… this oatmeal is sooo good. I don’t even like oatmeal myself, but this is really good. This recipe is definitely a keeper!!
Shenell, aaaah, that just made my day. This really is a cozy oatmeal 🙂
Definitely going on the rotation. It was surprisingly sweet enough, I might even cut down the syrup a little. It wasn’t as set as I expected having the eggs, but that was actually a bonus in my book. Thanks for your thoughtful and always successful to implement recipes!
Could this be made in individual servings in glass jars?
Angel, perhaps! I’ve never tried it but I bet it would be yummy!
What an incredible dish. It’s become a weekend staple at our house. We top it with toasted slivered almonds and a touch of (dairy free) vanilla yogurt. Just beyond delicious. Thank you, thank you!
Chris, I’m so glad you enjoyed it! I love a drizzle of almond butter on mine 🙂
Love this versatile recipe! I must admit I was afraid to cook in the pan like this. I used Coaches Oats which still worked and have a steel cut consistency. No sugar for my diet (only blueberries and still delish) and did a drizzle of syrup at the end for my hubby. Would also be nice with jam on top! Going to try a walnut and banana version next.
Carolina, I prefer to eat it unsweetened as well, I’m happy to hear you liked it that way! I think you’ll really like the banana version. It’s naturally sweeter. Thanks for letting me know what you thought!
Can I convert this to beebo bites by just changing the cook time?
Brandi, hmm…what a completely genius idea. It just might work! I would have to play around with it, but if cooked long enough, I do think it would hold it’s shape. Now I want to try this!
The flavor was amazing! But I think mine came out too much like paste. What consistency should the oatmeal have? I’m def trying it again. I think maybe I won’t use frozen blueberries? Thanks for sharing!!!!
Gina, I would say the texture is somewhere between a bowl of oatmeal and a baked pan of oatmeal. They’re still moist, but firm enough I could probably eat it with my hands once it’s cooled. I definitely prefer fresh blueberries with this one since they slow the cooking time, but they work in a pinch!
You don’t need to cover the oatmeal with tinfoil? I am thinking that when I cook a lasagna and cheesecake I always cover it before cooking… Thanks so much!
Robin, nope, I never do on this one 🙂
If using dairy milk should the amount of vanilla be adjusted to make up for not using vanilla almond milk?
Alison, nope, I would use the same amount called for. It’s so yummy!
As anyone tried Rhubarb instead of Blueberry.
Andy, I haven’t but that would be amazing, or maybe even a mix of the 2! Let me know if you try it.
I don’t keep real maple syrup. Does pancake syrup work or is there a difference in sugar content or texture?
Lori, that will work just great. You could even swap for honey or brown sugar if you wanted. Let me know what you think!
I’ve made this twice now and it’s so frickin delicious. My 10 month old absolutely loves it as well. 100% the best oatmeal I’ve ever had. Gonna try with some different fruits next time just to switch it up.
Jon, That’s was such an awesome comment, thank you! I agree, this would convert any oatmeal hater:). I’ve used peaches, and that’s pretty mind-blowing too.
Mary Conrad says
Great recipe, Marci! I almost didn’t make it when I realized my daughter had polished off the applesauce … but, those overly ripe bananas on the counter offered their services and I’m glad they did!! Blueberry-Banana-Baked IP Oatmeal … very tasty!! I also adjusted the sweetener to less than 1/4 cup because the bananas were super sweet!! Thanks for all the great recipes!!
Mary, I’m glad you liked it! I’m absolutely going to try your twist!
I made this yesterday afternoon and ate TWO helpings while standing at the kitchen counter! It is so good. I don’t eat breakfast (intermittant fasting) but I would eat this at lunch with an extra helping of fruit and nuts for protein or for dessert.
Lindsay, Ha! I completely understand, it’s so good spooned right out of the dish. This is a perfect late breakfast/lunch/whatever you would call that, haha!
I made this for my birthday breakfast and LOVED it. I lined my springform pan with parchment and made a foil lifting sleeve. Easy. It warms up nicely too. Next time, I make it I’m going to try the new Trade Joes blueberries that are dried like raisin – I think they would be delicious. Chopped walnuts would also be a nice addition.
Suz, I LOVE walnuts in it, my kids, however, won’t fly with that idea. I’ve never seen those dried blueberries. Are they sweetened? That would be really good!
Would using quick cooking oats work? If so, how long should I adjust the cooking time?
Belle, I believe it would work fine, I would add another 1/4 cup or so of oats though. I would leave the cooking time the same so the custard part is cooked through. Let me know if you try it!
I added the extra 1/4 cup as you recommended and it came out just right. I think the second day reheating it was even tastier! Thanks.
Belle, thanks for reporting back! The leftovers are so good, my kids will even take it for school lunch
Pamela Forbes says
This was delicious and so easy to make. We’re loved it. Thanks for another fabulous recipe!
Pamela, you’re so welcome, I glad you enjoyed it!