Vegan Instant Pot: Toasted Oatmeal Bowls with Almond Cream Recipe

Vegan Instant Pot: Toasted Oatmeal Bowls with Almond Cream Recipe - A bowl of old-fashioned oats gets a toasty twist when you sauté the oats in coconut oil first. The oatmeal comes out extra creamy, with more depth of flavor than oats cooked in water alone. The sweet, nutty almond cream topping is addictive—you’ll want to pour it on pancakes and waffles, too.

Serves 4
Vegan Instant Pot: Toasted Oatmeal Bowls with Almond Cream Recipe

Ingredients for Vegan Instant Pot: Toasted Oatmeal Bowls with Almond Cream Recipe:

Oatmeal
  • 2 tablespoons coconut oil
  • 2 cups old-fashioned oats
  • 5 cups water
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt

To Serve
  • Almond Cream (recipe follows)
  • 2 bananas, sliced into rounds
  • 1 cup fresh blackberries
  • ¼ cup toasted sliced almonds
  • Ground cinnamon for dusting

Almond Cream(Makes about ¾ Cup)
  • ⅓ cup almond milk, at room temperature
  • ⅓ cup almond butter, at room temperature
  • 2 tablespoons agave nectar
  • ½ teaspoon vanilla extract

Directions for Vegan Instant Pot: Toasted Oatmeal Bowls with Almond Cream Recipe:

  1. To make the oatmeal: Select the Sauté setting on the Instant Pot, add the coconut oil, and melt. Add the oats and cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted. Stir in the water, cinnamon, and salt, making sure all of the oats are submerged in the liquid.
  2. Secure the lid and set the Pressure release to sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Porridge setting and set the cooking time for 3 minutes at high pressure. (The pot can take about ten minutes to come up to pressure before the preparation program begins.)
  3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal, making sure to scrape along the bottom. (It will look like there is extra liquid when you open the pot, but the liquid will absorb into the oatmeal immediately when stirred.)
  4. To serve, ladle the oatmeal into bowls and pour some of the almond cream on top. Add the bananas, berries, almonds, and a sprinkle of cinnamon, and serve.
  5. To make lmond Cream: In a widemouthed 1-pint jar, combine the almond milk, almond butter, agave nectar, and vanilla. Lower an immersion blender into the jar, so the head is fully submerged, and blend until smooth. The almond cream will keep in an airtight container, refrigerated, for up to 1 week.

I learned a trick from Kath of the blog Kath Eats ages ago that I just love—for sweeter oatmeal, you can thinly slice a banana, then vigorously whisk it into the cooked oatmeal. Try it out for an extra-fluffy, flavorful bowl.
For extra convenience, it’s easy to freeze and reheat oatmeal.
To freeze, let the oatmeal cool to room temperature, then scoop ½-cup portions into the wells of a silicone muffin pan and slip the pan into the freezer. When the portions have frozen solid, about 4 hours, pop them out of the muffin pan, put in ziplock freezer bags, and return to the freezer. Store for up to 6 months.
To reheat, microwave two of the ½-cup portions in a bowl for two minutes, stir in a splash of non-dairy milk, then microwave for one more minute, until piping hot.

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