Blueberry Almond Oatmeal

From “The I Love My Instant PotÒ” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021. Creamy oatmeal, pops of juicy blueberries, and a crunch of almonds and granola make this Blueberry-Almond Oatmeal a perfect blend of flavors and textures—a healthier spin on a bakery blueberry muffin.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook

Keywords

1 serving, almond extract, blueberries, breakfast, breakfast recipe, brown sugar, contributed, easy, granola, ground cinnamon, heavy cream, instant pot oatmeal recipe, less than 15 min, modern, pressure cook, rolled oats, salt, sliced almonds, vanilla almond milk, water

Servings

1 serving

Ingredients

1/2 cup rolled oats
1/2 cup water
1/2 cup vanilla almond milk
1/16 tsp salt
3 tbsp blueberries
3 tsp brown sugar
1/8 tsp almond extract
1/4 tsp ground cinnamon
1 tbsp heavy cream
1 tbsp granola
2 tsp sliced almonds

Instructions

In the Instant Pot®, combine oats, water, almond milk, salt, and blueberries.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 2 minutes.
When the timer beeps, immediately turn the knob from Sealing to Venting. Once the pressure is released, remove the lid.
Stir oats, then add brown sugar, almond extract, and cinnamon. Stir to combine and scoop into a bowl. Top with cream, granola, and almonds. Serve immediately.

Notes