Not-So-Overnight Oats

Move over, Quaker! These not-so-overnight oats are a new breakfast favorite in the DeBo household!

Zack and I both grew up obsessed with those instant flavored oatmeal packets – His jam was Strawberries & Cream; Mine was Maple & Brown Sugar – And thanks to Pinterest and a couple of personal tweaks, I’ve created healthier homemade versions of both! Best of all, this recipe is exclusively for the Instant Pot, so they’ll take approximately half an hour from start to finish instead of having to let them cook overnight!

COOKING METHOD: Instant Pot
COOK TIME: 25 minutes + Pressurization
YIELDS: 8-10 servings

YOU’LL NEED:
2 cups Steel cut oats (Uncooked)
6 cups Milk (We love lactose-free FairLife!)
1/2 cup Maple syrup (Authentic is best!)
1/2 cup Light brown sugar
2 tbsp Butter
1 tbsp Vanilla extract
1 tsp Salt
Coconut oil (To prevent burning!)

TO MAKE:
Coat bottom of Instant Pot with a thin layer of coconut oil. Dump all ingredients into pot and stir to mix well. Set to Pressure Cook on High for 15 minutes. Natural Release for 10 minutes; Quick Release the remainder. If the consistency is too thick for you, add milk to pot in 1/2 cup increments and stir well until it meets your preferences. Garnish with fresh fruit or serve by its delicious, simple self!

To convert this to Strawberries (or Blueberries!) & Cream, simply subsitute one of the cups of milk with heavy cream, eliminate the maple syrup, and add 3 cups of sliced strawberries or whole blueberries before cooking.

There are no words. So I’ll just leave you with: 😍 🍓

Weigh In!