Blueberry Almond Oatmeal

By: Lisa Childs

Blueberry Almond Oatmeal
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Per Serving
CALORIES: 378
FAT: 13g
PROTEIN: 8g
SODIUM: 229mg
FIBER: 7g
CARBOHYDRATES: 59g
SUGAR: 27g"]
cuisine icon 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, Lisa Childs, modern, pressure cook, rolled oats, salt, sliced almonds, vanilla almond milk, water

serving icon 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.
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