I love making oatmeal in the Instant Pot now rather than over the stove or in the microwave because there’s no monitoring involved! This is huge because as a busy working mom, I tend to get distracted and pulled into a million directions and end up having it bubble over in the pot or burn to the bottom.
You simply set it in the instant pot and walk away until the timer rings.
It is also great for making a large batches to keep in the fridge and warm up for a quick breakfast or even a delish dessert.
I love using cinnamon because it has anti-Inflammatory properties and high in antioxidants. Cacao is also high in antioxidants and is also a source of iron, magnesium and calcium. I promise you cannot taste the zucchini, nor will your kiddos even notice! win win
1 cup steel cut oats ( I used museli from Costco and it was bomb )
2 cups almond milk (can do water but don’t do regular milk as it can scorch)
1 TBS cacao powder
1 finely shredded zucchini
1 tsp vanilla
1/2 TBS cinnamon
Pinch is salt
(if you like your oatmeal sweeter— you can add maple syrup or honey!)
Add everything into the instant pot and stir …(yes that is it)
Press the manual setting and set the cooking time for 3 minutes on high. Once the cooking time ends, allow the oatmeal to sit in the pot to natural release the pressurized steam for 20 minutes. Flip the release valve, open lid and serve (stays 5 days in the refrigerator)