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overhead view of instant pot baked oatmeal
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5 from 4 votes

Instant Pot Baked Oatmeal

Instant Pot baked oatmeal is tender and lightly sweet, and cooks up without the need for your oven! Customize them with different add ins, and bake them up in a cake pan or silicone molds.
Prep Time10 mins
Cook Time25 mins
Time to pressurize10 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Diet: Low Fat
Servings: 4
Calories: 276kcal


  • 1 ½ cups almond milk see note 1
  • 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


  • 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.
    baked oatmeal batter mixed up in bowl
  • Add ins- fold in add-ins last. See note 4 for ideas.
    baked oatmeal batter with frozen blueberries on top in a bowl
  • 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.
    instant pot with water and trivet in the insert
  • 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).
    baked oatmeal batter in cake pan in instant pot
  • 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.
    instant pot with 25 minutes on the timer
  • 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.
    overhead view of instant pot baked oatmeal
  • 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



1- you can use any dairy or non-dairy milk
2- maple syrup may be swapped for honey or brown sugar (equal volume)
3- use rolled oats (sometimes called large flake or old fashioned). Avoid quick oats or steel cut oats
4- optional add ins include:
  • 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)
Cool completely, then place in an air tight container.
  • store in the fridge for up to 4 days
  • freeze for up to 3 months
Heat in the microwave until warmed through, then serve with syrup and/or yogurt and fresh fruit.


Serving: 1slice (¼ of batch) | Calories: 276kcal | Carbohydrates: 50g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 393mg | Fiber: 5g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 2mg