This super quick Instant Pot gluten-free vegan Blueberry Oatmeal is an easy breakfast for busy mornings. Top with crunchy nuts, brown sugar, extra cinnamon, and even more fresh blueberries at the end for a yummy complementary combination. Steel cut oats are a little chewier and take longer to cook than quick cooking or traditional oats. You can substitute a plant milk like hemp for the almond milk, but the nut milks go really well with the slivered almond toppings.

Ingredients:

1 cup steel cut oats
1 cup blueberries, fresh or frozen
3 cups water
1 tablespoon maple syrup
A pinch of Himalayan salt
3 tbs of almond milk, or preference
1 tsp cinnamon powder

Slivered almonds, optional

Additional blueberries for topping

Instructions:

Soak the oats in water for three hours or overnight prior to making them in the Instant Pot.

Combine the oats, blueberries, water, maple syrup, and salt in the Instant Pot.

Cook oats on Manual High Pressure for 3 minutes.

Naturally release the pressure in the Instant Pot, ladle the oatmeal into bowls, and stir in almond milk.

Top with cinnamon, brown sugar, almonds, and additional blueberries, if desired.

This recipe lends itself well to a double batch! It’s a great hearty way to start the day with healthy carbs, fats, and fruit. You can also put everything in the pot the night before, and set the Instant Pot timer, to wake up to your blueberry almond oatmeal waiting for you!

Get Our Happy Gluten-Free Vegan cookbook! 50 of our favorite vegan, gluten-free recipes at your fingertips! Check it out here, or download it now!: $11.99 – Purchase Checkout Added to cart

Like this recipe? Show your appreciation for this free resource and help support us!

Suggested "I ❤️ You" amount $10

Other Amount:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!