Creamy, healthy, and so delicious, this Instant Pot Banana Bread Oatmeal is just what we need to start off the day. Enjoy this hands-off breakfast in the morning or prepare it ahead of time as a meal prep.
I love banana bread so when I had an abundance of bananas, I decided to try to and banana bread oatmeal and boy did I ever. When you quick release the Instant Pot, it smells just like if you had just pulled a loaf of banana bread out of the oven.
Why You’ll Love This Oatmeal
- It’s super easy to make as all you do is add the ingredients to the Instant Pot and mix.
- It uses rolled oats instead of steel cut oats. Previously, I used steel cut oats to make my Instant Pot Peaches and Cream Oatmeal and had some readers ask how to use old fashion rolled oats in the pressure cooker. This recipe should answer your questions!
- You can adjust the flavors to fit your liking. I don’t add maple syrup and salt until the very end. I actually have it as a suggestion instead of mandatory just in case you’re watching your sugar and sodium intake.
What You’ll Need
- old fashioned rolled oats — you don’t want to use quick oats for this as they’ll fall apart quickly.
- bananas — must be ripe! Got extra bananas? Try my homemade banana milk recipe.
- brown sugar — light or dark is fine
- ground cinnamon
- vanilla extract
- coconut milk — full fat, from a can.
- water
- optional but suggested: salt and maple syrup
How to Make Instant Pot Banana Bread Oatmeal
- Add in the rolled oats, bananas, brown sugar, ground cinnamon, vanilla extract, coconut milk, and water to the Instant Pot.
- Close and seal the Instant Pot and set to pressure cook for 4 minutes (high pressure).
- When done, let natural pressure release for 15 minutes before quick releasing.
- When you open the lid, the bananas will still be intact. Stir to combine and to break up the banana slices into the oatmeal.
- Mix in some salt and maple syrup to taste.
Tips and Notes
- I like to top my oatmeal with some sliced banana, nut butter, and a handful of granola, to make it feel more like a whole standalone meal.
- If you’d like to double or triple this recipe, keep in mind that the liquid to oats ratio is 2 to 1.
- I don’t find the taste from the coconut milk to be strong. However, I’ve had readers try my Peaches and Cream Oatmeal recipe with almond milk instead of coconut milk and it came out perfectly. I haven’t tried it myself so I cannot say for certain it works!
- Everything in the ingredients list is technically gluten-free and vegan-friendly if you are planning to make this for friends/family brunch. However, I would use certified gluten-free oats if someone is on a gluten-free diet.
- This recipe was only tested in the Duo Plus 9 in 1 Instant Pot (6 qt). Different models may require different amounts of liquid to come to pressure.
Make Ahead Tips
- Meal prep: store the cooked banana oatmeal without any toppings in an airtight container for up to 4 days in the fridge. Reheat in the microwave or stovetop. I like to add a splash of milk when reheating on the stovetop to loosen it up.
- Freezer: allow the oatmeal to cool before transferring it into an airtight container before storing in the freezer.
Instant Pot Banana Bread Oatmeal
Creamy, healthy, and so delicious, this Instant Pot Banana Bread Oatmeal is just what we need to start off the day. Enjoy this hands-off breakfast in the morning or prepare it ahead of time as a meal prep.
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Rate
Servings: 4 servings
Ingredients
- 2 cups old fashioned rolled oats
- 2-3 large bananas, ripe and sliced
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1⅔ cup coconut milk, full fat, from a can
- 2⅓ cup water
Optional but suggested:
- 1 tsp salt
- 1 tbsp maple syrup
Equipment
Instructions
- Add in the rolled oats, bananas, brown sugar, ground cinnamon, vanilla extract, coconut milk, and water to the Instant Pot.
- Close and seal the Instant Pot and set to pressure cook for 4 minutes (high pressure).
- When done, let natural pressure release for 15 minutes before quick releasing.When you open the lid, the bananas will still be intact.
- Stir to combine and to break up the banana slices into the oatmeal.
- Mix in some salt and maple syrup to taste.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 440kcal | Carbohydrates: 55g | Protein: 8g | Fat: 23g | Saturated Fat: 18g | Sodium: 606mg | Potassium: 620mg | Fiber: 6g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 5mg
More Breakfast Recipes to Try
- Air Fryer Breakfast Potatoes
- How To Make Chia Pudding
- Grab and Go Instant Pot Frittatas
- Peaches and Cream Instant Pot Steel Cut Oats
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@carmyshungry on Instagram
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Taylor
So tasty! I made with frozen bananas and it was 10/10 – thanks for sharing!