Instant Pot Fruity Oatmeal – Gluten-Free, Sugar-Free, Oil-Free

Instant Pot Fruity Oatmeal Ingredients

Using the Instant Pot for your morning oatmeal makes it quick and easy. This recipe is vegan, gluten-free, sugar-free, oil-free, nutrient-packed and, above all, delicious!

The complete, printable recipe is at the end of this post.

Simply combine all of the ingredients in the inner liner of your Instant Pot and give it a good stir.

Combine all the ingredients for Fruity Oatmeal in the inner liner of your Instant Pot

Place the inner liner into the Instant Pot base, close and lock the lid, ensuring the Pressure Valve is in the Sealing position.

Select Pressure Cook/Manual and set the cooking time for 4 minutes.

Select Pressure Cook (Manual) and set the cooking time for 4 minutes.

Once the cooking time is complete, do a QR (Quick Release) by carefully turning the Pressure Valve from Sealing to Venting.

When all of the pressure has been released and the Float Valve had dropped, carefully remove the inner liner to a heatproof surface and give everything a good stir.

Give the cooked oatmeal a good stir.

Serve immediately. We have also saved some of this and had it cold for dessert.

Serve hot for breakfast or cold for dessert.

Here’s how all the nutrients break down, per serving (this recipe makes 4 servings):

  • Food energy: 259kcal
  • Saturated fatty acids: 0.72g
  • Monounsaturated fatty acids: 1.19g
  • Polyunsaturated fatty acids: 2.80g
  • Total fat: 4.71g
  • Calories from fat: 42
  • Cholesterol: —
  • Carbohydrate, by difference: 48.42g
  • Total dietary fiber: 7.28g
  • Protein: 7.76g
  • Total lipid (fat): 5.33g
  • Water: 203.46g
  • Ash: 1.65g
  • Total sugars: 17.34g
  • Calcium: 40mg
  • Iron: 2.25mg
  • Magnesium: 85mg
  • Phosphorus: 235mg
  • Potassium: 368mg
  • Sodium: 152mg
  • Zinc: 1.75mg
  • Copper: 0.37mg
  • Manganese: 2.14mg
  • Selenium: 0.54μg
  • Vitamin C: 3.63mg
  • Thiamin: 0.33mg
  • Riboflavin: 0.08mg
  • Niacin: 0.66mg
  • Pantothenic acid: 0.66mg
  • Vitamin B6: 0.12mg
  • Folate, total: 29μg
  • Folic acid: —
  • Food folate: 29μg
  • Folate: 29μg dietary folate equivalents
  • Choline: —
  • Vitamin B12: —
  • Vitamin A: 42IU
  • Vitamin A RAE: 2μg retinol activity equivalents
  • Retinol: —
  • Vitamin E (alpha-tocopherol): 21.39mg
  • Vitamin D µg: —
  • Vitamin D IU: —
  • Vitamin K (phylloquinone): 30.29μg
  • Alpha-carotene: —
  • Beta-carotene: —
  • Beta-cryptoxanthin: —
  • Lycopene: 1μg
  • Lutein+zeazanthin: —
  • Percent refuse: —

Here’s the complete, printable recipe:

Instant Pot Fruity Oatmeal – Gluten-Free, Sugar-Free, Oil-Free

Vicky Wells
This easy-to-make Fruity Oatmeal recipe is not only vegan but also gluten-free, sugar-free and oil-free, too.
Course Breakfast, Dessert
Servings 4
Calories 259 kcal


  • Instant Pot Pressure Cooker


  • 2 small apples, cored and chopped
  • ¼ teaspoon cinnamon
  • 6 dates, pitted and chopped
  • 2 tablespoons walnut pieces
  • 2 tablespoons raisins
  • 1 cup old fashion oatmeal
  • cups water
  • ½ teaspoon vanilla
  • ¼ teaspoon salt


  • Add all of the ingredients to the inner pot of the Instant Pot and stir.
  • Close and lock the lid ensuring that the Pressure Valve is turned to the Sealing position.
  • Select Pressure Cook (Manual) mode and set the cooking time for 4 minutes.
  • When cooking time is complete, carefully turn the Pressure Valve to Venting.
  • When all the pressure has been released, and the Float Valve has dropped, carefully remove the lid.
  • Remove the inner pot to a heatproof surface.
    Give the oatmeal a good stir and serve immediately.
  • Total Instant Pot time using a 6-quart Duo: approx. 13 minutes
    Time to come to pressure: approx. 8 minutes
    Cooking time: 4 minutes
    Time for pressure to release, using a Quick Release: approx. 1 minute
Keyword Easy, gluten-free, Instant pot, oil-free, sugar-free, vegan, vegetarian
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