I required a portable, all-in-one meal that was nutritional and filling. I make this the day before I go and store it in the refrigerator all night. It has a fantastic flavor that becomes even more apparent after being allowed to sit at room temperature. The spinach leaves are thick and hardy, so they don’t wilt like lettuce would. Wish you would like it.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 1 |
| Yield: | 1 bowl of oatmeal |
Ingredients
- ½ cup water
- ⅔ cup 1% milk
- ½ cup rolled oats
- 2 tablespoons dried strawberries
- 1 tablespoon heavy whipping cream
- 1 teaspoon cinnamon sugar
- 1 dash salt
- 2 fresh strawberries, sliced (Optional)
Instructions
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set elevated trivet inside of the pot.
- Mix milk, oats, freeze-dried strawberries, cream, cinnamon sugar, and salt together in a small glass bowl. Set bowl on top of the trivet. Close and lock the lid. Select Porridge function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Garnish oatmeal with fresh strawberries.
- You can also release pressure naturally for 15 minutes and then quick-release the remaining pressure.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 471 mg |
| Sugars | 10 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |