Instant Pot Bone Broth Oatmeal
This oatmeal recipe made in the Instant Pot electric pressure cooker helps make the grains easier to digest and adds 10 grams of whole-food collagen protein.
Double bonus? It works with both steel cut oats and rolled oats, for a healthy breakfast that you can literally make a different way every day - no babysitting or tending as it cooks!
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 65 |
| Fat: | 5 g |
| Carbohydrates: | 1 g |
| Protein: | 11 g |
| Cholesterol: | 0 g |
| Sodium: | 474 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 2 cups2 cups2 cups Chicken Bone Broth, (Bonafide Provisions)
- 1 cup1 cup1 cup Almond Milk, or any Non-Dairy milk of choice!
- 1 cup1 cup1 cup Rolled Oats, or steel cut
- 111 Whole Cinnamon Stick, or cinnamon to taste
- 1 pinch1 pinch1 pinch Kosher Salt
Toppings: whatever you like! We topped ours with mixed organic raw nuts, banana and a drizzle of maple syrup.
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the oatmeal of your choice and the liquid with the cinnamon stick and kosher salt.
- Press the manual (high pressure) setting and set the cooking time for 3 minutes on high. Once the cooking time ends, allow the oatmeal to sit in the pot to natural release the pressurized steam for 20 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam and always face the lid away from you when opening.
- Add toppings of your choice with additional milk to taste. Oatmeal can be refrigerated for 3-5 days.
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