Blood Orange Overnight Oats


Instant Pot Carrot Cake Oatmeal


1 tablespoon butter (or coconut oil to keep it vegan)

​3 tablespoons maple syrup

​1 teaspoon pumpkin pie spice

​2 teaspoons cinnamon

1/4 teaspoon Chinese 5 spice

1 cup grated carrots

1 cup steel cut oats

​4 cups water

​3 teaspoons chia seeds

1 cup raisins


Combine all ingredients and cook on the manual setting for 10 minutes or the oatmeal setting.

Set the vent to sealing.

Release the pressure and allow it to cool for a few minutes.

Instant Pot Blueberry Oatmeal

Ingredients :

1/2 cup rolled oats

1/2 cup almond milk

1/3 cup Greek yogurt

1/3 cup blueberries

1 tablespoon chia seeds

3 tablespoons brown sugar

1/8 teaspoon cinnamon


1. Combine all ingredients in the pot

2. Close the lid and flip the vent to “sealing”

3. Set the Manual button to high pressure for 6 minutes.

4. Do natural pressure release.

Instant Pot Espresso Oatmeal

Ingredients :

2 ½ cups water

1 cup milk

1 cup quick oats

3 tablespoons sugar

1 teaspoon espresso powder

¼ teaspoon salt

2 teaspoons vanilla extract



Combine all ingredients and cook on high pressure for ten minutes.  When the timer goes off, do a quick pressure release.

Chocolate Covered Cherry Oatmeal

Ingredients :

2 cups rolled oats

6 cups water

1 cup almond milk

3 tablespoons cacao powder

1 teaspoon cinnamon

1 teaspoon vanilla

10 ounces cherries, frozen


Place all ingredients in the lined slowcooker and cook on low for 6 hours.

Not Too Sweet Cinnamon Oatmeal


3 cups quick cooking oats

1 tsp Cinnamon

1/2 cup pecans

1/4 cup chia seeds

1/3 cup Sugar

1 tsp. Salt

1/2 cup Raisins

1 tsp. Baking Powder

1 Chopped Apple

2 Eggs

1 sliced Peach

1 cup Almond Milk



Pre-heat oven to 350 F. – Grease a baking dish (8×8).  Mix together the wet ingredients then add the dry ingredients and fruit. Pour into the greased dish. Bake for 20-25 minutes.