1 cup unsweetened vanilla almond milk (or any milk will work)
2 very ripe medium size bananas, mashedÂ
â…“ 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 – â…“ cup mini or regular size dark chocolate chips, plus more for sprinkling on top
Instructions
Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside. Â
To a large mixing bowl, add the milk, mashed bananas, maple syrup, eggs, vanilla, and butter; mix well. Â
Add the oats, cocoa powder, baking powder, salt, and chocolate chips; whisk to combine. Â
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. Â
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. Â
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.
Notes
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.Â
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.
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