Gluten Free Instant Pot Oatmeal
Servings: 10 servings
Calories: 74kcal
Ingredients
Soaking
- 2 cups gluten free rolled oats
- 3 cups water
- 2 tablespoons coconut vinegar
Cooking
- 3 ½ cups unsweetened dairy free milk or water
- ¼ teaspoon salt
Instructions
- 24 hours before cooking, combine oats, water, and vinegar in a large bowl. Stir, cover, and let sit for 24 hours.
- After 24 hours, dump oatmeal into a fine mesh strainer and rinse well, until the water runs mostly clear, 1-2 minutes.
- Add the oats to the Instant Pot and add the dairy free milk and salt. Stir, put the lid on, and close the valve. Hit the "manual" button and reduce the time to 4 minutes. Once cooking is up, hit "cancel", release the pressure and stir.
- This is the point where you can add in a sweetener if desired. Serve right away or store in the fridge. It may look a little thin right after cooking, but it thickens up.
Notes
*Soaking the oats before hand is optional. It will still work great if the oats are dry.
*Apple cider or white vinegar can be used for the soaking.
Nutrition
Calories: 74kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 59mg | Fiber: 2g | Sugar: 0.2g | Calcium: 116mg | Iron: 1mg