3 tablespoons unsweetened cocoa powder (or raw cacao powder)
3 tablespoons pure maple syrup (sub: brown sugar)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons all-natural peanut butter, plus more for serving
Mini chocolate chips and/or sliced bananas, for topping
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Optional: If you’d like to toast the oats, set the 6-quart Instant Pot to “Sauté.” Place the butter in the pot. When the butter has melted, add the oats and cook, stirring often, for about 5 minutes, until fragrant. Press “Cancel.”
Add the water or milk, cocoa powder, maple syrup, cinnamon, and vanilla to the pot and stir until well combined.
Lock and seal the lid. Cook at high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. When you open the pot, you’ll notice there is excess liquid. Give it a stir to incorporate. Add the peanut butter and stir to combine. (Freezing instructions begin here.)
Stir in additional milk to reach the desired consistency. Serve topped with an additional scoop of peanut butter and some mini chocolate chips and/or sliced bananas.
Freeze for Later: Follow steps 1 through 3. Let the oatmeal cool, then divide it evenly among two 6-cup greased jumbo muffin tins (or 12 jumbo silicone muffin liners) to create single-serving portions. Freeze until frozen solid, then pop out the oatmeal portions and transfer them to a gallon-size freezer bag or container. Seal and freeze.
Prepare from Frozen:Note: You will need milk, peanut butter, mini chocolate chips, and/or a banana to complete this meal. Place a serving of frozen oatmeal in a microwave-safe bowl. Add about 1/3 cup milk and microwave in 30-second intervals, stirring between each, until warmed through. Follow step 4.
Gluten-Free Version: Use steel cut oats that are labeled “gluten free”.
Dairy-Free Version: Use almond milk or another non-dairy milk. Skip the step with butter or replace with vegan butter or avocado oil.