When I used to work at the NBA, the cafeteria had this incredible peanut butter banana oatmeal. I would eat it every morning with a little brown sugar, granola, and almond milk. Even though I no longer work at the NBA, I still make this hearty and warming winter breakfast at home. Except now, I’m experimenting with different nutters and I’ve come up with my own spin: Almond Butter Banana Oatmeal!
Now that I have an Instapot the recipe comes to together in less than 15 minutes and can stay on the “warm” setting overnight for an easy simply ready-to-eat breakfast in the morning.
Almond Butter Banana Oatmeal (Instapot)
A hearty and nutritious breakfast meal. Feel free to leave out the sugar and only use it as a topping when you're ready to serve. This can also be made with steel cut oats, but you'll need to increase the cooking time to 20-30 minutes.
- 2 cups gluten free instant oats I used the Trader Joes brand
- 2 cups water
- 1 cups milk I used a mix of coconut milk and whole milk
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/2 cup almond butter or any nut butter
- 1 tbsp coconut oil
- 2 bananas
Add all ingredients except the bananas to your Instant Pot.
Close the pressure release valve and set the InstantPot to 10 minutes, High, Pressure Cook.
When complete, release the pressure valve and when ready, remove the top of the InstantPot and stir the oatmeal. You may want to add more milk or water to reach your desired consistency. Stir really well and let sit for 5-10 minutes to thicken.
Slice the bananas and mix them into the oatmeal.
Serve and eat, or leave in the instant pot overnight for a ready-to-eat breakfast the following morning.