Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
a bowl of instant pot gingerbread oatmeal with milk and pomegranate seeds topping.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 from 1 review

Instant Pot Gingerbread Oatmeal

Recipe by Danielle

Sweet and spicy Instant Pot Gingerbread Oatmeal is a wonderfully cozy and warm breakfast for colder days, made easily in your Instant Pot in 20 minutes. Instructions included for rolled oats or steel cut oats!

  • Total Time20 minutes
  • Yield2 servings 1x

Ingredients

Scale

Rolled oats version:

  • 1 cup rolled oats
  • 1 cup unsweetened almond milk (or other non-dairy milk)
  • 1 cup water
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt

Steel cut oats version:

  • 2/3 cup steel cut oats
  • 3/4 cup unsweetened almond milk (or other non-dairy milk)
  • 3/4 cups water
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Prep: Add all the ingredients for your version of oats (rolled oats or steel cut oats) to the instant pot liner and give it a stir to mix. Put the lid on, make sure the vent is set to closed.
  2. Cook: Cook the oatmeal for the following time based on the type of oats: 
    1. For rolled oats: High Pressure or Manual for 2 minutes, followed by a 5 minute natural pressure release. Quick release the vent after the 5 minutes and remove the lid when it’s safe. Stir the oatmeal to fully combine the oats and remaining liquid until it looks good.
    2. For steel cut oats: High Pressure or Manual for 4-5 minutes, followed by a 10 minute natural pressure release. For slightly chewier oats, cook for 4 minutes. For softer oats, cook for 5 minutes. Quick release the vent after the 10 minutes and remove the lid when it’s safe. Stir the oatmeal to fully combine the oats and remaining liquid until it looks good.
  3. Serve & store: Serve with some milk, ginger crisps, or a sprinkle of brown sugar on top. Pomegranate seeds were delicious on top as well if you have them. Store leftovers in a sealed container in the refrigerator for up to 5 days.

Equipment

(affiliate link!)

Notes

Brown sugar vs. molasses: You can swap the 3 tablespoons brown sugar for 1-2 teaspoons molasses for a more intense gingerbread taste, however I have not tested this yet. Start with less, you can always add more sweetener later.

Instant Pot: I have only tested this recipe with a 6-quart Instant Pot, and the recipe may not work correctly with other Instant Pot sizes. Please keep in mind that due to the nature of pressure cooking there may be inconsistencies from small variations in ingredients or altitude. Try it and see what works best for you!

Nutrition information estimated with My Fitness Pal for the rolled oats version with no additional toppings. Easily double or triple this recipe to serve more or meal prep for the week.

  • Prep Time: 2 minutes
  • Cook Time: 18 minutes
  • Category: Breakfasts
  • Method: Instant Pot

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 278
  • Fat: 5g
  • Carbohydrates: 52g
  • Protein: 8g

Find it online: https://staging.projectmealplan.com/instant-pot-gingerbread-oatmeal/