There’s nothing like a healthy, hearty bowl of oatmeal to fuel my day!

Oatmeal is such a versatile food.

It’s all about the toppings for me.

Let’s face it,  it’s hard to top the yumminess of these vegan oatmeal breakfast bowls topped with coconut yogurt, blueberries and strawberries!

The end result is a healthy and delicious breakfast treat that looks as great as it tastes!

The nice thing about these Instant Pot steel cut oats is you can pretty much set it and forget it while it cooks.

Tip: To save time in the morning, prepare the yogurt mixture the night before and use blueberries and strawberries to reduce prep time.

Oatmeal Health Benefits

Oatmeal is a whole grain, and eating whole grains can lower your risk for several diseases,

including high blood pressure and type 2 diabetes.

Oatmeal also contains lignans, a plant chemical that has been found to prevent heart disease.

In addition, whole grains such as oats are a source of iron, magnesium and B vitamins.

Eating oatmeal can help lower your cholesterol, especially your LDL, or “bad” cholesterol.

Because oatmeal is a source of fiber when you eat oats for breakfast, you’re going to feel full

for several hours, which helps to curb cravings.

Vegan Mixed Berries Oatmeal Breakfast Bowls

Prep time: 10 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4

Ingredients:

Non-stick cooking spray
1 c. steel cut oats
3¼ c. water
2 c. coconut yogurt
1½ T. chia seeds
1 T. real maple syrup, plus additional for serving
1 c. fresh strawberries, hulled and cut into chunks
1 c. fresh blueberries, rinsed and patted dry

Directions:

Spray the Instant Pot cooking container with non-stick cooking spray.

Add steel cut oats and water and stir to combine.

Cover with lid and lock into position, then flip the pressure valve to the “Sealing” position.

Press the “Manual” button and select the high heat setting.

Set cook time to 10 minutes.

After a brief pause, the Instant Pot will automatically start building pressure.

While the oats cook, combine yogurt, chia seeds, and maple syrup in a small bowl and stir to combine. Set aside.

When cook time is complete, turn off the Instant Pot to prevent scorching.

Allow pressure to release naturally for 15 minutes, and then do a quick release for any remaining pressure.

Carefully remove lid and stir the contents to combine.

Transfer the cooked oats to individual serving bowls.

Heap the oats a little higher on one side of the bowl and spoon the yogurt mixture onto the other half.

Arrange the strawberries and blueberries between the two halves for a nice presentation.

Serve immediately with additional maple syrup on the side, if desired.

Enjoy!

What are your favorite oatmeal toppings?

Share your thoughts and comments with us.

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