These 21 Day Fix Instant Pot Oatmeal Jars are pre-portioned, portable, and a perfectly easy way to prep for your week ahead! This post contains affiliate links for products I’m obsessed with.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
Confession #135 – I got really, really off track this holiday season.
And by holiday season, are you talking Halloween and beyond? Or is that just me?
Between three family birthdays, three major holidays, lots of recipe testing for the blog, endless cookie baking, all the wine, oh and cheese…can’t forget the cheese…I am done. I have hit rock bottom and I am ready to reign it back in.
So back to menu planning, food prepping, and counting my containers again. I am ready for it. I am actually kinda excited about it.
Speaking of excited…I am totally excited about this new Instant Pot Oatmeal Jars Recipe!
It couldn’t be more simple to make these yummy and portable Oatmeal Jars using the Instant Pot. I essentially took my 21 Day Fix Baked Oatmeal Jars recipe (remember the one I demonstrated on the news?) and converted it to the IP.
My kids love oatmeal and since a lot of brands can contain gluten through cross contamination, I always buy Bob’s Red Mill Gluten Free Rolled Oats. I know they have strict standards and testing to make sure their oats are free from gluten and other impurities, plus they have a yummy texture and flavor because the oats are roasted.
Rolled Oats can take awhile to make, but the Instant Pot speeds up the process – and because you are prepping in advance, it’s like you have Instant Oats every morning! Just follow my recipe to mix up your Oatmeal, then top with whatever fruit you like. It’s fun because you can customize the toppings for the whole family. Sometimes I even put chocolate chips on top…you know, for the kids.
Cover jars with foil, then place in your Instant Pot. Set the IP on LOW pressure for 12 minutes. Although this recipe is for 4 jars, I was able to stack 8 of these 8 oz Wide Mouth Jars in my 8 quart, so you can double the recipe easily if have that model!
After a natural release, the jars are done! But they will be very HOT, so be sure you handle with care and use an oven mitt.
And that’s it! You can enjoy right away for breakfast, or store in the fridge for the week. Actually – you can even FREEZE these! So there will no longer be any reason to eat cookies for breakfast. I am talking to myself right now, but I’m sure a few of you were guilty of this, too. #nojudgment
I have more Instant Pot breakfast recipes planned for this month, so keep checking back! Happy New Year to you all and here’s to a Healthy and Happy 2018!
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!
Serving Size: 1 jar
- 1 1/3 cup Bob's Red Mills Gluten Free Rolled Oats
- 1 tsp cinnamon
- ½ tsp baking powder
- sprinkle of salt
- 1 cup of diced fruit
- 1 cup of unsweetened vanilla almond milk
- 2 T maple syrup
- 1 tsp vanilla
- Mix oats,cinnamon, baking powder, and salt in a medium sized bowl.
- Add in milk, vanilla, and maple syrup. Stir and allow the milk mixture to seep into the oats.
- Using a 1/3 cup scoop, portion the oatmeal equally into the mason jars. Top with fruit.
- Cover each jar with aluminium foil. Place trivet at the bottom of the Instant Pot and add 2 cups of water. Stack jars on top of the trivet.
- Set Instant Pot for 12 minutes on LOW pressure. After cooktime is through, let it natural release for 10 minutes, then carefully release any leftover steam.
- Using an oven mitt, remove oatmeal jars from the IP and let cool before sealing and storing in the refrigerator.
- Eat or freeze within 4-5 days.
21 Day Fix Container Count:
1 YELLOW, 1/4 PURPLE