The weekends are my favorite time to make a big batch of oatmeal, especially if we have guests over and I want to introduce them to some of the delicious ways that I love to take my oats to the next level. I have shared quite a few different oatmeal recipes in the past and thought that it was time to share this recipe as there are only a few more weeks of warm weather left. I call this recipe my tropical island oatmeal. It has mango and pineapple in it and I have to say that this recipe has been a show stopper for many guests and individuals who happen to be at our house on the weekends just in time for breakfast. Like all of my other oatmeal recipes I love making this one in my InstantPot, but it can also be made perfectly fine in a pot on the stove top or in a slow cooker over night. The last thing I will add is that if you do not prefer large pieces of fruit in your oatmeal you can always dice up the mango and pineapple pieces to a smaller size that you would prefer.
Here's what you will need!
3 cups of water
1 cup of steel cut oats
1 cup of frozen mango pieces
1 cup of frozen pineapple pieces
1 cup of a plant based milk
1 tsp vanilla extract
Place all ingredients into the InstantPot
Set the InstantPot for 20 minutes on the pressure cook setting
Let the InstantPot naturally release (~30 minutes)
Open up your InstantPot and give it a really good stir
- Plant Based Gabriel