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.
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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
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*Receipts will come from ISIPP.
Additional blueberries for topping
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!
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