The ideal breakfast should be healthy, satisfying, and give you long-lasting energy. This Instant Pot Chocolate Oatmeal checks all those boxes and includes all the happy feelings that only chocolate can gift to you!
I'm convinced that one of the best ways to increase feelings of love, acceptance, and gratitude is to simply EAT MORE CHOCOLATE.
This method is cheap, easy to access, and loved by 100% of the population (according to my personal study of chocolate statistics).
How about another Marci Chocolate Statistic: you and your family have a 100% chance of having a better day if it begins with chocolate.
Can we all agree on my entirely made up, but obviously true statistics?
Now I'm not saying to serve your child a Lava Cake first thing in the morning, but a healthy bowl of oatmeal disguised as a sinful chocolate indulgence – now that is sure to get those cranky buns out of bed!
Are you ready to add a new favorite to your healthy breakfast rotation? I think you're gonna love this one!
WHY YOU WILL LOVE INSTANT POT CHOCOLATE OATMEAL
- IT'S CHOCOLATE: Chocolate oatmeal with chocolate chips. Heck you could even add a drizzle of this Healthy Chocolate Syrup and really start your day off right!
- EASY AND MAKEAHEADABLE: This oatmeal whisks together in a snap and can even be prepared the day before so all you have to do is throw it in the pressure cooker when you wake up.
- HEALTHY, HEARTY, WHOLESOME: Mornings should start with power foods that give you energy for hours. This hearty oatmeal will deliver! Protein, fiber, antioxidants – no need for caffeine here!
- TASTES GOOD HOT AND COLD: Eat it hot and creamy right out of the pressure cooker or chill it to set it and eat it like a soft slice of cake.
HOW TO MAKE POT IN POT OATMEAL IN THE PRESSURE COOKER
- Mash the bananas and whisk together the remaining wet ingredients
- Add dry ingredients and stir to combine
- Pour mixture in a pressure cooker safe dish
- Make a sling with foil or use my favorite silicone sling
- Lower into the pot
- Pressure cook and serve hot
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST CHOCOLATE OATMEAL
- PREP AHEAD: If mornings are crazy, mix this up the night before. It will take you all of 30 seconds to start it cooking the next morning.
- COOK POT IN POT: This oatmeal is too thick and custard-like to prepare directly in the pot. Be sure and use a pressure cooker safe bowl or pan. I regularly use my Corningware dish without issues, but some feel this may not be a pressure cooker approved dish. This 7-inch cake pan is also a great, approved option. I've also used my 7 inch springform pan and haven't had leaking issues. Any metal bowl that is at least 1 1/2 quarts will also work.
- USE OLD FASHIONED OATS: Do not try and use steel-cut oats, they will still be crunchy. If you want to use steel-cut oats, this Banana Custard Oatmeal recipe is AMAZING! Quick oats will work in a pinch.
- SWEETNESS LEVEL: As written, the recipe is mildly sweet. If you want it sweeter, double the chocolate chips or use 1/2 cup maple syrup instead of 1/3. Use extra ripe bananas for maximum natural sweetness. This Cinnamon Cream Syrup or Cashew Cream makes an excellent sweet topping as well.
- BANANA SWAP: If you aren't a banana fan, swap the bananas for applesauce or pumpkin puree.
- CONSISTENCY: This oatmeal has 3 levels of consistency. Eaten hot out of the pot, it's creamy and loose-ish. Once it sits at room temperature for 30 minutes or so, it sets up quite a bit and tastes amazing with milk, cream, or French Vanilla Nutpods poured over the top. When it's chilled, it can be held in your hand and eaten like a muffin. All versions taste incredible!
HOW TO STORE, REHEAT, AND FREEZE OATMEAL
- Store: Place cooled leftovers in a sealed container in the fridge for up to 5 days.
- Reheat: Can be eaten cold or gently reheated in the microwave or on the stovetop with or without a splash of milk.
- Freeze: Can be frozen in individual serving sizes containers for an easy, quick breakfast. Thaw overnight in the fridge and reheat as directed above.
MAKE AHEAD TIPS FOR OATMEAL
To make ahead, combine the ingredients, pour them into a cooking dish, then cover and place in the fridge overnight. In the morning, give it a quick stir to make sure all of the chocolate chips haven't sunk to the bottom. Proceed to cook as directed.
WHAT TO SERVE WITH OATMEAL
- FRUIT: Bananas, strawberries, and raspberries are the best with this chocolate oatmeal!
- CREAMY TOPPINGS: Cashew Cream, Cinnamon Cream Syrup, peanut butter, almond butter, etc.
- MILK OR CREAM: Even better, try dairy-free, sugar-free Nutpods creamer. French Vanilla and Hazelnut are amazing on this oatmeal.
- CRUNCHY TOPPINGS: Chopped walnuts, pecans, cacao nibs, etc.
VARIATIONS OF CHOCOLATE OATMEAL
Note: Add variations to the mixture before cooking.
- CHOCOLATE PEANUT BUTTER OATMEAL: Whisk in a big scoop of peanut butter or almond butter.
- CHOCOLATE BERRY OATMEAL: Stir in chopped strawberries or raspberries.
- FIBER BOOSTED OATMEAL: Add a tablespoon of chia seeds or flax meal.
Are you ready to add chocolate to your first meal of the day? If your motto is “Chocolate morning, noon, and night” let this oatmeal help you achieve that lofty goal.
Add this to your breakfast rotation or have it on standby whenever you need a quick, easy dish to motivate yourself and others to jump out of bed in the morning.
MORE INSTANT POT OATMEAL RECIPES
- Instant Pot Cinnamon Oatmeal
- Instant Pot Strawberries and Cream Steel Cut Oats
- Instant Pot Blueberry Oatmeal Bites
- Instant Pot Mason Jar Steel Cut Oats
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT CHOCOLATE OATMEAL
Instant Pot Chocolate Oatmeal
Creamy, custard like Instant Pot Chocolate Oatmeal. Perfect way to start the day!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 1 cup unsweetened vanilla almond milk (or any milk will work)
- 2 very ripe medium size bananas, mashed
- ⅓ cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1 ½ cup old fashioned rolled oats
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ – ⅓ cup mini or regular size dark chocolate chips, plus more for sprinkling on top
- 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, mashed bananas, maple syrup, eggs, vanilla, and butter; mix well.
- Add the oats, cocoa powder, baking powder, salt, and chocolate chips; whisk to combine.
- Pour mixture into the prepared baking dish and sprinkle a few more chocolate chips on top.
- 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 splash of cream or milk, berries, and/or banana slices.
- Store leftovers in the fridge for up to 5 days. To reheat, add a splash of milk and warm in the microwave or on the stovetop.
- 2/3 cup of applesauce or pumpkin puree makes a good substitute for the banana, if desired.
- This oatmeal can be made up the night before, stored in the fridge, then 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
- Do not substitute steel-cut oats, they will not be fully cooked at 25 minutes.
Keywords: Instant Pot Oatmeal, Healthy Oatmeal, Healthy Breakfast