Creamy Instant Pot Oatmeal

Creamy, perfectly cooked oatmeal in the Instant Pot with cinnamon extract and coconut milk. The pressure cooking removes most of the lectins and the cinnamon extract delivers that warm cinnamon flavor without the high oxalate of ground cinnamon.

Prep Time 2

Cook Time 18

Servings servings

Course: Breakfast

Cuisine: American

Print Recipe

Ingredients

1 cup old-fashioned rolled oats
1.5 cups water
1/2 cup canned coconut milk
1/2 tsp cinnamon extract
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp sea salt
2-3 tbsp coconut sugar or brown monk fruit sweetener to taste, added after cooking

Instructions

In the Instant Pot, combine the oats, water, canned coconut milk, cinnamon extract, vanilla extract, nutmeg, and sea salt. Stir briefly to combine.
Cook on High Pressure for 2 minutes. Once cooking finishes, allow the pressure to release naturally for 10 minutes.
Add the coconut sugar or monk fruit sweetener to the cooked oatmeal and stir until dissolved. Unplug the Instant Pot.
Serve warm. Top with fresh strawberries, blueberries, strawberry compote, or a drizzle of coconut milk.