Instant Pot Blueberry Oatmeal
If you need a quick, healthy breakfast recipe, here’s an easy breakfast idea I love. This Instant Pot Blueberry Oatmeal is warm, creamy, and lightly sweet. It’s seriously so simple—just toss everything into the Instant Pot and come back in about 15 minutes.
I love how easy this Instant Pot recipe is—great for busy school mornings or post-workout refueling. It’s quick, nourishing, and great for toddlers too—it’s become a regular part of our breakfast routine.
If you're into simple, nourishing breakfasts like this one, you might also enjoy my Homemade Probiotic Yogurt in Your Instant Pot—it's creamy, budget-friendly, and great for the whole family. And don’t miss my Basic Sourdough Granola—a crunchy, tangy twist on classic granola that’s perfect for topping your oatmeal or enjoying with yogurt!
Jump to:
- Important Ingredients
- Substitutions & Variations
- How to Make Instant Pot Blueberry Oatmeal
- 💭Crucial Success Tips
- FAQ
- How To Store Instant Pot Blueberry Oatmeal
- Other Delicious Recipes
- Instant Pot Blueberry Oatmeal
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- Protein Blueberry Dutch Baby Pancake
- Healthy Protein Muffins with Greek Yogurt (Blender Recipe)
Important Ingredients
- Rolled Oats: Hearty and fiber-rich, they cook up soft and creamy in the Instant Pot.
- Milk: Adds creaminess and extra nutrients—use any kind you like.
- Water: Helps balance the texture and keeps the oats from getting too thick.
- Salt (optional): Enhances the natural flavors of the oats and blueberries.
- Whey Protein: Boosts protein content for a more filling and energizing breakfast.
- Frozen Blueberries: Add natural sweetness, color, and antioxidants—no need to thaw!
- Brown Sugar (optional): Gives a warm, caramel-like sweetness—adjust to taste.
- Cream (optional): Stir in at the end for extra richness and a silky finish.
See recipe card for quantities.
Substitutions & Variations
- Use any milk you like—dairy, almond, oat, or soy all work well. You can even use all water if you’re out of milk.
- Frozen wild blueberries are great, but fresh or other frozen berries like raspberries or chopped strawberries can be swapped in.
- If you don’t have whey protein, try collagen peptides or plant-based protein powder—just keep in mind some may affect the texture more than others.
- For add-ins, try stirring in cinnamon, a dash of vanilla, or even chia seeds or flaxseed for added fiber.
Before we make this Blueberry Oatmeal, you might love my Sourdough Discard Oatmeal Raisin Cookies. It’s a great way to use your discard if you’re a sourdough baker—be sure to check them out!
How to Make Instant Pot Blueberry Oatmeal
Step 1: Add to Instant Pot: Combine rolled oats, milk, water, and salt in the Instant Pot (Image 1). Stir gently.
Seal the lid. Set to High Pressure for 3 minutes (Image 2). Once done, let the pressure release naturally for 10–15 minutes, then release any remaining pressure manually.
Step 2: Open the lid and give the oats a good stir. They’ll thicken as they sit.
Step 3: Add frozen blueberries and stir to thaw slightly (Image 3). Then stir in the whey protein while the oatmeal (Image 4) is still warm (this helps it dissolve smoothly), but not hot, as the heat can make it curdle to some extent.
Step 4: If it gets too thick, stir in a splash of milk or water (Image 5). Finish with a splash of milk or cream to cool the oatmeal a bit and a sprinkle of brown sugar or sweetener of choice (Image 6).
Hint: Let the oats cool slightly before stirring in the protein powder—this helps it dissolve smoothly and prevents clumping or curdling.
💭Crucial Success Tips
- Always add protein after cooking—never before.
- Stir the oats well after pressure cooking to help them thicken evenly.
- If your oats look watery at first, give them a few minutes—they’ll thicken as they sit.
- Use rolled oats, not steel-cut or quick oats—they cook differently.
- If the texture feels too thick after cooling, just stir in a little extra milk or water to loosen it.
- You can easily double the recipe—just don’t go over the max fill line of your Instant Pot.
FAQ
Yes! Just make sure not to exceed the Instant Pot’s max fill line and adjust natural release time if needed.
Try mashed banana, unsweetened applesauce, stevia, or a drizzle of maple syrup or honey.
Yes! You can make a batch of this healthy breakfast and store it in individual portions for the week.
How To Store Instant Pot Blueberry Oatmeal
Let the oatmeal cool completely, then portion it into airtight containers. Store in the fridge for up to 4–5 days. To reheat, simply microwave with a splash of milk or water until warmed through, stirring to loosen the texture. You can also freeze it in individual portions—just thaw overnight in the fridge before reheating.
Other Delicious Recipes
- Sourdough Ravioli with Ricotta Filling
- Sourdough Burger Buns with Tangzhong
- Thick Sourdough Sandwich Focaccia
- Simple Cherry Strudel
If you tried this Easy Sourdough Sandwich Bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Instant Pot Blueberry Oatmeal
Ingredients
For cooking:
- 85 grams rolled oats 1 cup
- 240 mL milk any kind, 1 cup
- 240 mL water 1 cup
- 1 pinch salt optional
To add after cooking:
- 15 - 30 grams whey protein 2 tablespoons, depending on taste or protein goal
- Frozen blueberries add as much as you like
- Brown sugar or sweetener of choice optional
- Milk or cream to adjust consistency (optional)
Instructions
- Combine rolled oats, milk, water, and salt in the Instant Pot. Stir gently.
- Seal the lid. Set to High Pressure for 3 minutes. Once done, let the pressure release naturally for 10–15 minutes, then release any remaining pressure manually.
- Open the lid and give the oats a good stir. They’ll thicken as they sit.
- Add frozen blueberries and stir to thaw slightly. Then stir in the whey protein while the oatmeal is still warm (this helps it dissolve smoothly), but not hot, as the heat can make it curdle to some extent.
- If it gets too thick, stir in a splash of milk or water. Finish with a splash of milk or cream to cool the oatmeal a bit and a sprinkle of brown sugar or sweetener of choice.
Notes
- Let the oats cool slightly before stirring in the protein powder—this helps it dissolve smoothly and prevents clumping or curdling.
- Always add protein after cooking—never before.
- Stir the oats well after pressure cooking to help them thicken evenly.
- If your oats look watery at first, give them a few minutes—they’ll thicken as they sit.
- Use rolled oats, not steel-cut or quick oats—they cook differently.
- If the texture feels too thick after cooling, just stir in a little extra milk or water to loosen it.
- You can easily double the recipe—just don’t go over the max fill line of your Instant Pot.
Nutrition
Other Breakfast Recipes You'll Love
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
