Instant Pot baked oatmeal is tender and lightly sweet, and cooks up without the need for your oven! Customize with different add ins, and bake up in a cake pan or silicone molds.
Baked oatmeal is a great way to enjoy oatmeal- with added protein from eggs, it is filling for a bit longer, and is easy to prepare ahead and reheat. Blueberry baked oatmeal and peach baked oatmeal are two of our favorites!
Cooking baked oatmeal in the Instant Pot is appealing for those days when you don't want to heat up the oven. We have two options for you in this post: cook it in a cake pan for a traditional-style baked oatmeal, or cook in silicone molds for baked oatmeal cups!
Reasons you'll ♡ this recipe
- it's gluten-free and vegan-friendly
- you can cook it in 2 different ways: as a 'cake' or as 'muffins'
- you can customize with a variety of add ins
- it keeps well for meal prep and can even be frozen
Don't forget to pin this post to save it for later!
Recipe video
Watch the video below to see exactly how I prepped this Instant Pot baked oatmeal. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- oatmeal- use rolled oats (sometimes called 'old fashioned' or 'large flake'). Avoid steel cut oats or quick oats. If you are gluten-free, seek out certified gluten-free oats.
- eggs- I have successfully used flax eggs in place of regular eggs in other baked oatmeal recipes, and suspect it would work great in this recipe.
- almond milk- feel free to use your favorite 'milk'- regular dairy milk, oat milk, cashew milk, etc.
- maple syrup- adds a subtle sweetness to the oatmeal; swap for an equal volume of brown sugar or honey.
Optional add ins
- 1 cup fresh or frozen fruit: blueberries, cranberries, chopped strawberries, chopped apple or pear, raspberries
- 1 cup finely shredded vegetables (moisture pressed out): zucchini, carrots
- ¼ cup mini chocolate chips
- ¼ cup finely chopped nuts or seeds: walnuts, sliced almonds, sunflower seeds, pumpkin seeds, chia seeds (do 2 tbsp)
Equipment
For this recipe you'll need
- Instant Pot- either the 6 quart Instant Pot or the 8 quart Instant Pot
- trivet- comes with your pot
- Silicone egg bite molds OR 7 inch cake pan
Step by step directions
Mix ingredients- In a large bowl or measuring cup, stir together the eggs, milk and maple syrup until smooth. Next, stir in the rolled oats, baking powder and cinnamon.
Add ins- fold in add-ins last.
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Prepare Instant Pot- place 1 cup of water in the stainless steel insert of your Instant Pot and place the trivet on top. Place cake pan or silicone molds on trivet.
Grease pans & add mixture- Use spray oil and a paper towel to grease a 7-inch cake pan, or two silicone molds. Add the oatmeal mixture to the cake pan or divide evenly between silicone molds. Place on the trivet in the Instant Pot (covered or uncovered).
Cook + Quick Pressure Release- Place the lid on your Instant Pot, set the steam release handle to the 'sealing' position, then cook on high pressure for:
- cake pan- 25 minutes
- molds- 10 minutes
When the Instant Pot beeps, immediately perform a quick pressure release.
Cool - Using oven mitts, carefully remove the pan or silicone molds from the Instant Pot. Oatmeal should be firm and set in the middle.
Uncover if necessary, and allow the Instant Pot baked oatmeal to cool for at least 10 minutes.
Remove from pan + serve:
- cake pan- carefully cut into quarters and use a silicone spatula to lift slices out
- molds- invert the mold over the trivet or a wire rack and gently squeeze to pop them out
Serve with:
- maple syrup
- greek yogurt
- fresh fruit (thawed frozen berries)
- powdered sugar
FAQ
You can make this recipe in a 6 quart Instant Pot or an 8 quart Instant Pot. Unfortunately, the cake pan and silicone molds will not fit in a mini.
I've tested it both ways and found minimal difference. If you don't cover the oatmeal, it's wet upon removing the lid, but perfect after letting it cool outside of the Instant Pot for 10 minutes.
I believe you may have issues with the burn warning if you do it this way. I recommend using the cake pan + water method.
I prefer to use rolled oats for baked oatmeal as the texture is far superior- quick oats can tend to be chalky and dryer.
Meal prep
Fridge
- Cool completely, then transfer to an air tight meal prep container.
- Refrigerate for up to 4 days.
- Reheat in the microwave until warmed through.
- Top with syrup or yogurt, and eat with a fork.
Freezer
- Cool completely, then wrap with plastic or wax paper. Place wrapped baked oatmeal in a larger container or freezer bag.
- Freeze for up to 3 months.
- Thaw overnight, or on low power in the microwave until warmed through.
- Top with syrup or yogurt and eat with a fork.
More Instant Pot breakfasts
- Instant Pot Steel Cut Oats
- Instant Pot Protein Pancake Bites
- Instant Pot Egg Bites
- Instant Pot Breakfast Casserole
- Instant Pot Hard and Soft Boiled Eggs
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Baked Oatmeal
Ingredients
- 1 ½ cups almond milk see note 1
- ⅓ cup maple syrup see note 2
- 1 egg
- 2 ¼ cups rolled oats see note 3
- ½ teaspoon cinnamon
- 1 ½ teaspoons baking powder
- add ins see note 4
Instructions
- Mix ingredients- In a large bowl or measuring cup, stir together the eggs, milk, and maple syrup until smooth. Next, stir in the rolled oats, baking powder and cinnamon.
- Add ins- fold in add-ins last. See note 4 for ideas.
- Prepare Instant Pot- place 1 cup of water in the stainless steel insert of your Instant Pot and place the trivet on top. Place cake pan or silicone molds on trivet.
- Grease pans & add mixture- Use spray oil and a paper towel to grease a 7-inch cake pan, or two silicone molds. Add the oatmeal mixture to the cake pan or divide evenly between silicone molds. Place on the trivet in the Instant Pot (covered or uncovered).
- Cook + Quick Pressure Release- Place the lid on your Instant Pot, set the steam release handle to the ‘sealing’ position, then cook on high pressure for:* cake pan- 25 minutes* molds- 10 minutesWhen the Instant Pot beeps, immediately perform a quick pressure release.
- Cool – Using oven mitts, carefully remove the pan or silicone molds from the Instant Pot. Oatmeal should be firm and set in the middle of the pan.Uncover if necessary, and allow the baked oatmeal to cool for at least 10 minutes.
- Remove from pan + serve: * cake pan- carefully cut into quarters and use a silicone spatula to lift slices out* molds- invert the mold over the trivet or a wire rack and gently squeeze to pop them out
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Tips:
- 1 cup fresh or frozen fruit: blueberries, cranberries, chopped strawberries, chopped apple or pear, raspberries
- 1 cup finely shredded vegetables (moisture pressed out): zucchini, carrots
- ¼ cup mini chocolate chips
- ¼ cup finely chopped nuts or seeds: walnuts, sliced almonds, sunflower seeds, pumpkin seeds, chia seeds (do 2 tbsp)
- store in the fridge for up to 4 days
- freeze for up to 3 months
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Christine says
I made this with some chopped pear and frozen blueberries. It was so good! Thanks for the recipe. 🙂
Julia says
Sadly this recipe was a fail for me 🙁 I'm so upset as I was very excited for this. I doubled the recipe and made sure to keep all the ingredients proportional but the 'batter' was very runny and the 'bites' never set properly. I popped them in for another 10 minutes and while they held together, they were a very nasty texture, in between runny and gooey inside. Not sure what texture I was expecting but i'm pretty sure that's not how they were meant to be. They tasted nice to be fair but I wouldn't make them again.
Denise Bustard says
Sorry to hear this Julia, and I'm at a loss of what to suggest. The cook time should be more than enough time for your oatmeal bites to cook through. They should be set, not runny, though baked oatmeal is still softer than say...a muffin or something.
Craige says
I love how forgiving this recipe is! I cut it roughly in half to fit the ramekin I have and I still use a whole egg. I have used just apples and a combo of apples and blackberries. Both great, especially with homemade yogurt served on top!
Jasmine @ Sweet Peas & Saffron says
Hi Craige, that's so great to hear! Thanks for sharing your modifications, and for leaving a rating and review!
Liz says
Hello! I just made this recipe in the molds and followed your instructions. The balls did not form (fell apart) and definitely didn't look like your picture. To me, your picture looks like you used oat flour and not just rolled oats. My finished baked oatmeal balls had full rolled oat pieces and crumbled when put on the plate. I used all the ingredients you did (boxed coconut milk tho) and added 1 cup frozen blueberries. Pressure cooked for 10 minutes, immediate pressure release and then after pulling out of the pot & opening the molds I waited 10 minutes to cool like you suggested. And plop/crumble...
Help?
Jasmine @ Sweet Peas & Saffron says
Hi Liz, this recipe does not oat flour, we used rolled oats as shown in the photos. Did you let them cool before popping out of the molds? If they are hot, they can be delicate. If it's crumbling, it sounds like the liquid: oat ratios were off, or is it possible that the egg was left out?
TJ says
Love your recipes! However I no longer have the pot. Is it possible to just bake them in the oven? And if so what do you suggest be the time and temp?
Jasmine @ Sweet Peas & Saffron says
Hi TJ, glad you asked! Refer to this recipe for blueberry baked oatmeal for directions on baking in the oven. Hope you enjoy!
Nita says
I love your recipes! I’ve been trying quite a few things for years! Thanks for sharing
Jasmine @ Sweet Peas & Saffron says
Hi Nita, we're so glad to hear that you've enjoyed many Sweet Peas & Saffron recipes over the years. Thanks for taking the time to come back and leave a rating and review!
Eileen says
Could this be doubled and put in two pans stacked? Would the cook time be different?
Denise Bustard says
Hi Eileen, that's a great question, however we have not tested and can't say for sure. If you give it a try, would you report back and let us know how it goes?
Elise says
This is delish! Made it in the round pan with blueberries. My first try "baking" in my Instapot. Going to try peaches next. A definite keeper!
Alex says
So excited to try this recipe! I just bought the moulds to make your egg bite recipe! Would greasing the mould with butter work as well? Hoping to avoid using vegetable oils in my cooking.
Denise Bustard says
Hi Alex, I think butter would work just fine!