Vegan Instant Pot Peanut Butter Banana Oatmeal

I recently shared three Budget-Friendly Easy Vegan Instant Pot recipes over on Youtube, and one of them is for Vegan Instant Pot Peanut Butter Banana Oatmeal.

And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook!

This vegan Instant Pot oatmeal recipe is not only budget-friendly but also ridiculously easy to make. All you need to do is toss four ingredients (plus water and salt) into the Instant Pot. Set the Instant Pot on the pressure cook setting, and you’ll come back to creamy, delicious oatmeal.

I always use steel-cut oats for the Instant Pot because they get nice and creamy but still have a nice chewy bite (rolled oats get mushy in the Instant Pot; and definitely steer clear of quick cooking oats). Like most of my dried goods, I buy my oats in bulk to save money.

In addition to being budget-friendly and easy to make, this oatmeal is also really healthy! It has slow-digesting fiber from oats, healthy fats to keep you satiated from the light coconut milk and peanut butter, and is completely free of added sugars. The only source of sugar comes from the bananas.

This Vegan Instant Pot Peanut Butter Banana Oatmeal is also a great option for meal prep because the leftovers will stay good in the fridge for several days!

Vegan Instant Pot Peanut Butter Banana Oatmeal

What you need to make this recipe

Vegan Instant Pot Peanut Butter Banana Oatmeal

Vegan, Gluten-Free

Serves 4

Ingredients

  • Cooking spray or oil to lightly grease the pot

  • 1 cup steel-cut oats (certified gluten-free if needed)

  • 1 (13.5 ounce) can “lite” coconut milk

  • 1 cup water

  • 2 medium ripe bananas, mashed

  • Pinch of sea salt  

  • ½ teaspoon ground cinnamon

  • 3 tablespoons natural, no-sugar-added peanut butter

Directions

  1. Lightly coat the inner pot of the Instant Pot with cooking spray or oil to prevent the oats from sticking. Add the oats, coconut milk, water, mashed bananas, salt, and cinnamon to the Instant Pot and stir well.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.

  3. Once the 12-minute timer has completed and beeps, allow a natural pressure release for 20 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

  4. Open the pot and stir the oatmeal thoroughly. There may be some liquid or foam on top, but once you stir it, the liquid will incorporate into the oatmeal and thicken up.

  5. Stir in the peanut butter and serve warm. Once cool, store leftovers in an airtight container in the fridge for up to 5 days.