Instant Pot Oatmeal Recipe | Nutritional Therapy for IBD

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Recipes

Instant Pot Oatmeal

Warm up your mornings with this Instant Pot Oatmeal recipe, featuring cashew butter and maple syrup for a hearty, IBD-friendly and healthy breakfast.

Prep:

5 minutes

Cook:

10 minutes (plus time to pressure and natural release)

Easy

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Ingredients

4 cups water

1 level TBSP cashew butter

1 cup gluten-free steel cut oats

½ tsp salt

½ tsp cinnamon

¼ cup honey or maple syrup (optional)*

946 ml water

1 level TBSP (15 ml) cashew butter

185 grams gluten-free steel cut oats

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) cinnamon

¼ cup (60 ml) honey (85 grams) or pure maple syrup (75 grams) (optional)*

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Dietary Therapies

IBD-AID P2

mSCD

MED

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Vegetarian

Vegan

Egg Free

Meal Type

Breakfast

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Add water and cashew butter to the Instant Pot and blend with an immersion blender.
Add salt, cinnamon, and honey or maple syrup (if using) and blend.
Add steel cut oats and stir well (do not blend).
Secure the lid on the Instant Pot and close the steam valve.
Cook on Manual/Pressure Cook High for 10 minutes.
When cooking is complete, allow the pressure to release naturally.
Optionally serve with fruit or nuts if compliant with your plan and tolerated.

Nutritional Info

Storage

Store in an airtight container in the fridge.

Notes

*Use honey or skip for IBD-AID; Use maple syrup for Vegan
This recipe uses steel-cut oats with twice the normal liquid and cooks for twice the normal time using a long release time to maximally absorb moisture for easier digestion.

This recipe was originally published in

Used with permission from