My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Breakfast

Strawberry Banana Muffins

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My youngest son has been picky about breakfast lately. He isn’t interested in anything quick or easy, except fruit. Muffins are just about the only thing he will happily eat, especially these Strawberry Banana Muffins.

Strawberry Banana Muffins gluten-free and plant-based

A while ago I gave up on gluten-free baking. It was hard and it wouldn’t always turn out the way I wanted. After speaking with some expert bakers at last years Food Allergy Bloggers Conference I worked up the nerve to start again. Except this time I decided to stick to gluten-free all purpose baking mixes. After all, I don’t need to reinvent the wheel.

Strawberry Banana Muffins gluten-free and plant-based

If you struggle with gluten-free baking too I recommend getting an all purpose mix and giving it another try. Update: It’s been a few years since I created this recipe. Now I always use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.

These muffins are perfect this time of year when strawberries are in season but you can also use frozen strawberries. To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.

Gluten-Free Strawberry Banana Muffins

Ingredients

  • 2 bananas (plus more listed below)
  • ½ cup sugar
  • 1 tsp vanilla
  • ½ cup plant-based milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¾ cup gluten-free all purpose flour baking mix
  • 2 cups diced strawberries
  • ½ cup diced bananas

Instructions

  1. Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
  2. In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
  3. Add in baking soda, salt and gluten-free flour blend and stir to combine.
  4. Fold in half a diced banana and the diced strawberries.
  5. Scoop in equal parts into the muffin tin.
  6. Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
  7. Allow to cool before serving.
Strawberry Banana Muffins gluten-free

Because of the strawberries these muffins will be really soft, and somewhat gooey on the inside. The strawberries “cook down” and leave hollow spots. They taste delicious and get this, they even freeze well.

Strawberry Banana Muffins gluten-free and gluten-free

They aren’t the cleanest but if you don’t mind licking your fingers you won’t mind. I wouldn’t eat them in the car on the way to work though.

If you missed my Cinnamon Swirl Banana Bread I think you should try it! Check out my bread and muffin page for more great recipes.

Yield: 12 Servings

Strawberry Banana Muffins

Strawberry Banana Muffins gluten-free

Gluten-free strawberry banana muffins made with fresh or frozen strawberries

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 bananas (plus more listed below)
  • ½ cup sugar
  • 1 tsp vanilla
  • ½ cup plant-based milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¾ cup gluten-free all purpose flour baking mix
  • 2 cups diced strawberries
  • ½ cup diced bananas

Instructions

  1. Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
  2. In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
  3. Add in baking soda, salt and gluten-free flour blend and stir to combine.
  4. Fold in half a diced banana and the diced strawberries.
  5. Scoop in equal parts into the muffin tin.
  6. Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
  7. Allow to cool before serving.

Notes

To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.

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© Heather Mayes

Breakfast Hash

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As much as I love oatmeal, sometimes I want a savory breakfast. My Breakfast Hash recipe is a hearty mix of potatoes and veggies that keep me satisfied for hours. It’s plant-based and gluten-free which makes it great for serving at family breakfasts.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

I’ve been making this for years and developed it when I had a craving for a scramble but didn’t want the eggs and cheese I used before.

As with most of my recipes you can omit or add ingredients based on what you have on hand. If you plan to have your kids eat this Breakfast Hash you’ll want to leave out the jalapenos.

Breakfast Hash

I’ve made this Breakfast Hash recipe in the Crock Pot and Instant Pot but my favorite is the skillet method. When cooked in the skillet you have to keep an eye on it. Since we are cooking without oil the potatoes and veggies will have a tendency to stick. Once they begin to stick just pour a little water into the skillet and give it a good stir, scraping the bottom of the pan with a silicone spatula.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

I served this with fresh fruit and homemade bread covered in peanut butter. The leftovers were even more amazing because I smothered them (and toast made from that beautiful rustic loaf) in leftover Creamy Brown Gravy.

How to Make Breakfast Hash

Ingredients

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 pounds potatoes, I used 10 small red potatoes cut into bite sized pieces
  • 1 diced bell pepper
  • 1 sliced jalapeno, seeds removed
  • 1 diced roma or vine tomato
  • 1 cup water (approximate)
  • Salt and pepper to taste

Instructions

  1. Heat a skillet on medium heat.
  2. Add diced onions and garlic. When they start to stick to the pan add a few tablespoons of water (up to ¼ cup) and stir with a silicon spatula. These can cook for a few minutes while you prepare the potatoes.
  3. Add bite sized potatoes to the skillet plus ¼ cup of water and cover with a lid. Cook for 10 minutes, check for sticking half way through and add water and stir if needed. Prepare the rest of the veggies.
  4. Add the bell pepper and jalapeno, stir and add more water if needed then cover with a lid and cook for 10 more minutes but check it after 5. At this point the potatoes should be softened enough to bite or cut with a fork.
  5. Check for doneness. If potatoes and peppers are cooked through add the tomatoes, cover with the lid and remove from heat. Let them sit for 5 minutes.
Yield: 4 Servings

Breakfast Hash

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 pounds potatoes, I used 10 small red potatoes cut into bite sized pieces
  • 1 diced bell pepper
  • 1 sliced jalapeno, seeds removed
  • 1 diced roma or vine tomato
  • 1 cup water (approximate)
  • Salt and pepper to taste

Instructions

  1. Heat a skillet on medium heat.
  2. Add diced onions and garlic. When they start to stick to the pan add a few tablespoons of water (up to ¼ cup) and stir with a silicon spatula. These can cook for a few minutes while you prepare the potatoes.
  3. Add bite sized potatoes to the skillet plus ¼ cup of water and cover with a lid. Cook for 10 minutes, check for sticking half way through and add water and stir if needed. Prepare the rest of the veggies.
  4. Add the bell pepper and jalapeno, stir and add more water if needed then cover with a lid and cook for 10 more minutes but check it after 5. At this point the potatoes should be softened enough to bite or cut with a fork.
  5. Check for doneness. If potatoes and peppers are cooked through add the tomatoes, cover with the lid and remove from heat. Let them sit for 5 minutes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Smoothie Bowl

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If you are looking for something a little out of the ordinary I invite you to try a Smoothie Bowl.

I know, I’m not really a smoothie drinker but sometimes smoothies are an easy dessert or meal on the go. A smoothie bowl is even more fun! You family will be delighted at this gluten-free vegan treat that is made from fruit and a little bit of plant-based milk.

Smoothie Bowl Plant-Based Gluten-free

This bowl reminds me of when I was a kid. We’d regularly have ice cream as a dessert. I would usually add milk to mine and make it more of a milk shake consistency but still eat in from a bowl.

This Smoothie Bowl is very sweet, thanks to the strawberry and banana but the extra added fruit help me feel like I’m having something with a little more substance.

How to Make a Smoothie Bowl

Ingredients

  • 4 ounces plant-based milk
  • 1 banana
  • 6 frozen strawberries

Toppings

  • 1 banana
  • 6 fresh strawberries
  • ½ cup fresh or frozen blueberries
  • 1 tsp. hemp seeds (optional)
  • 1 Tbsp. raw pepitas (optional)

Instructions

  1. Pour plant-based milk into a high-powered blender.
  2. Add the banana and frozen strawberries.
  3. Blend in blender until smooth and pour into bowls.
  4. Top with fresh sliced banana and strawberries, blueberries and seeds.

You can change up your Smoothie Bowl to cater to your cravings. Who’s to say you can’t add some Enjoy Life Chocolate Chips on top of your Smoothie Bowl.

Smoothie Bowl

Sweets For Your Sweeties

I’ve partnered with some of my favorite gluten-free bloggers to offer you an incredible round-up and giveaway. All of these recipes are gluten-free but may contained ingredients that are not plant-based.

Sweets for Sweeties Gluten-free Recipes Collage 600

15 Sweets for Your Sweeties – Gluten-free recipes to share with your loved ones for Valentine’s Day or anytime. Listed in the order they appear in the photo, left to right, row by row:

This is a wonderful (and delicious) collection of recipes! Make sure you visit them and add them to your “I’ve got to make this” list.

Yield: 1 Bowl

Smoothie Bowl

Smoothie Bowl

Get your daily fruit and satisfy that sweet tooth with a smoothie bowl.

Prep Time 3 minutes
Cook Time 3 minutes
Additional Time 3 minutes
Total Time 3 minutes

Ingredients

  • 4 ounces plant-based milk
  • 1 banana
  • 6 frozen strawberries
  • 1 banana to top
  • 6 fresh strawberries to top
  • ½ cup fresh or frozen blueberries to top
  • 1 tsp. hemp seeds to top (optional)
  • 1 Tbsp. raw pepitas to top (optional)

Instructions

  1. Pour plant-based milk into a high-powered blender.
  2. Add the banana and frozen strawberries.
  3. Blend in blender until smooth and pour into bowls.
  4. Top with fresh sliced banana and strawberries, blueberries and seeds.

Notes

You can change up your Smoothie Bowl to cater to your cravings. Who’s to say you can’t add some Enjoy Life Chocolate Chips on top of your Smoothie Bowl.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Ultimate Oatmeal Guide

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Breakfast maybe the most important meal of the day but it’s also the most chaotic. Please tell me I’m not the only one who struggles to eat healthy in the midst of a busy morning.

We have some quick and easy breakfast items like frozen waffles and cereal but we don’t feel as satisfied after eating them. Maybe because they are processed foods and not whole foods. I want a hot, filling breakfast.

My go to breakfast is Oatmeal.

Everything you need to know about oatmeal

You may be thinking, “oatmeal takes too long” or “it’s too complicated.” I want to share my tricks for easy, delicious oatmeal that everyone in your house will love.

OATS: The Basics

There are a lot of different types of oats you can buy. You can find them in pretty much any store that sells groceries. If you have a gluten sensitivity you need to buy certified gluten-free oats. They are more expensive but it is necessary. If gluten isn’t an issue you will be able to buy any oats you like.

I typically stick to three types of oats — Quick Oats, Rolled Oats and Steel Cut Oats.

Quick Oats

Quick oats cook quickly and easily. They are oats they have been rolled, cut into small pieces and steamed to precook them.

If you eat quick oats you may feel hungry sooner than when you enjoy the less processed oats mentioned below.

Avoid the instant oatmeal packages. These often come in flavors like apple cinnamon or maple and brown sugar. Unless you buy some special healthy version they are likely full of junk. Oatmeal is easy to make, you don’t need these packages.

Rolled Oats

Rolled oats are rolled flat and slightly precooked by steaming, the result is a fairly quick cooking oatmeal. Rolled oats are often used in granola and baking as well.

Steel Cut Oats

Steel cut oats are oat groats that have been cut into pieces. I think they look like little rocks, they do not look like the instant or rolled oats. These take a longer time to cook.

Cooking Oatmeal

When I was a kid I only knew of microwave instant oatmeal. Yes, we bought the little packages — I loved them. Looking back they were healthier than the Count Chocula I normally ate.

Even as an adult I bought the packages for a while until I realized how expensive they were. Buying the large container (you know the one that makes a good drum) was much less expensive. Even my kids, the older kids that are now adults, could make their own oatmeal in the microwave.

Before the microwaves critics speak up let me say that I think eating healthy food that has been microwaved is better than eating unhealthy food. For some people and schedules, a microwave makes the difference between a healthy breakfast and a fast food drive-thru breakfast. If you don’t approve of microwaves that is ok, you don’t have to use one.

Microwave

Quick oats and rolled oats can be cooked easily in the microwave. Oatmeal rises when it is cooking so I recommend using a much larger bowl than needed and keeping an eye on it. If you don’t, you will need extra time to wash out your microwave.

Use 1 cup of quick or rolled oats and 1 3/4 cup of water and microwave on high for 1 1/2 to 2 minutes for quick oats or 2 to 3 minutes for rolled oats. Remove them from microwave carefully and stir. If they don’t seem done you can microwave them for a little longer, in 30 second intervals until done.

Stove Top

On mornings when I have more time I cook oats on the stove. Use the same measurements as above but bring water to boil, then add oats and a dash of salt if desired. After you pour the oats in reduce heat to a simmer. Quick oats will need to cook for about 1-5 minutes, rolled oats for about 5-10 minutes.

Keep your eye on the oats as they are cooking and stir regularly.

Steel Cut Oats can also be cooked on the stove. These require a much longer cooking time of about 20-30 minutes.

Crock Pot

Some people cook steel cut oats in the Crock Pot as well. This requires a bit more water because of the longer cooking time.

Instant Pot

I prefer cooking my Steel Cut Oats in my Instant Pot. Though it does take a while for the Instant Pot to come to pressure and to release pressure the cook time is only 3 minutes (on manual) for a total time of about 30 minutes. Even though that isn’t quick, once you start it you can walk away and not worry about stirring or burning anything.

oatmeal guide

Un-Recipes for Oatmeal

I often share oatmeal in my meal plans but I don’t always link to a recipe. The reason is that I don’t follow actual recipes for my oatmeal. I just stick to my favorite add-ins!

For me, I like to incorporate 3 different type of things into my oatmeal: Something Sweet, Fruit and Nuts/Seeds.

Something Sweet

By far my favorite sweetener is maple syrup. I think it is from my childhood packets of maple and brown sugar flavored instant oatmeal. Other sweeteners include stevia, dates, agave, raw sugar or whatever you prefer. Sometimes I’ll skip adding something sweet and just stick to the fruit.

Fruit

Go wild here, or be like me and choose seasonal favorites. Apples, raisins, berries (we often use frozen berries for a budget-friendly option), bananas, coconut, or whatever you have on hand. In the summer I lean more toward fresh berries and in the winter I use apples and raisins.

Nuts/Seeds

If you hare allergic to nuts do not use nuts. If you can have nuts I recommend walnuts, slivered almonds or pecans. Seeds are a fun option that I choose most of the time. Chia seeds, hemp seeds, ground flax seeds and pumpkin seeds are all really good.

Where to Buy

I buy most of my oats online. We go through a lot so I order them using my Amazon Prime account so I can get two day free shipping. Trust me, it is easier than taking the kids to the store. Try Amazon Prime 30-Day Free Trial to see if it works for you.

I encourage you to try different kinds of oats and different cooking methods. I’ll list some of the oats we use for reference but buy what works for you. Once you find a brand that you love you can sign up for “subscribe and save” on Amazon to get it delivered to you on a schedule, like one a month, or every six weeks.

Buying Oats

GF Harvest Rolled Oats Organic, GMO-Free, facility is wheat, soy and peanut-free. I met the family behind GF Harvest at an expo and believe them to have the utmost integrity and transparency about their process.

UPDATE

Jules Shepard was kind enough to inform me that Bob’s Red Mill Oats are not certified gluten-free. I was not aware of this and thought they were. Although the label says gluten-free and they are not certified. I encourage you to read more from Bob’s Red Mill and from Gluten-Free Watch Dog. 

If you do not have Celiac disease or a gluten-intolerance the Bob’s Red Mill oats will be okay for you. See Jules comment below for more information. You can also purchase GF products from her site.

Bob’s Red Mill Gluten Free Quick Oats

Bob’s Red Mill Gluten-Free Steel Cut Oats

Bob’s Red Mill Gluten-Free Rolled Oats

Bob’s Red Mill Oats

Quaker Oats (I’ve never purchased these from Amazon but they are budget-friendly so I included them)

Bulk bins and store-brand in your local grocery store will typically have a great price.

Your Turn

How do you cook and eat oatmeal? Got a favorite recipe or fruit combo?

My favorite oatmeal of all time is a little more extravagant that I made regularly. It has cardamom, toasted coconut and chai. See the full recipe at Gluten-Free and More.

Need a quick, easy and healthy breakfast? Overnight Oats is vegan (plant-based) option will simplify your mornings. Use GF oats for a gluten-free version.

Don’t forget Overnight Oats! It’s perfect for those of us who don’t want to cook at all!

This page contains affiliate links. 

Instant Pot Oatmeal {Steel Cut Oats}

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In the realm of wholesome breakfast options, few foods offer the same level of satisfaction and nourishment as steel cut oats. Making them in the Instant Pot is a game-changer for my morning routine.

I love steel cut oats (I usually buy these that are gluten-free) but the standard 10-20 minutes of stove top cooking most packages recommend seems to take me longer. Instead, I use my Instant Pot!

Instant Pot Oatmeal Recipe that is plant-based, vegan, dairy-free and gluten-free oats

What are Steel Cut Oats?

Steel cut oats, also known as Irish oats or pinhead oats, are a minimally processed form of oat groats. Unlike rolled oats or instant oats, which are flattened and steamed, steel cut oats are made by simply chopping the oat groats into small pieces with steel blades. This minimal processing retains the natural texture and flavor of the oats, resulting in a hearty and chewy cereal with a rich, nutty taste.

One of the primary reasons for the popularity of steel cut oats is their impressive nutritional profile. These whole grains are rich in complex carbohydrates, fiber, protein, vitamins, and minerals, making them a nutrient-dense addition to any meal.

Instant Pot Oatmeal with banana

Oatmeal Additions for Breakfast

I enjoy oatmeal because there are hundreds of ways to customize a bowl to keep breakfast exciting. Adding various ingredients to steel cut oatmeal can enhance its flavor, texture, and nutritional value.

Here’s a list of ingredients you can add to your steel-cut oatmeal for a delicious and satisfying breakfast:

  1. Fresh or dried fruit – Sliced bananas, berries, diced mango, sliced apples or pears, dried cranberries, chopped dates or figs
  2. Nuts and seeds – Chopping almonds, walnuts pecans or cashews, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, hemp seeds
  3. Sweeteners – Maple syrup, honey, agave nectar, brown sugar, coconut sugar
  4. Spices and flavorings – Ground cinnamon, ground nutmeg, vanilla extract, almond extract, cardamom, ginger, allspice
  5. Plant based dairy – Almond, soy coconut or oat milk, vegan butter, coconut cream
  6. Protein boosters – Nut butter (peanut butter, almond butter, cashew butter), plant-based protein powder (pea protein, soy protein, hemp protein)
  7. Flavor enhancers – Unsweetened cocoa powder, shredded coconut, lemon or orange zest, espresso powder
  8. Crunchy toppings – Granola, cacao nibs, crispy cereal, toasted coconut flakes
  9. Savory options (for savory oatmeal):
    • Sautéed vegetables (spinach, mushrooms, bell peppers)
    • Fried or poached egg
    • Avocado slices
    • Sliced tomatoes
    • Fresh herbs (parsley, cilantro, chives)
    • Vegan cheese
    • Hot sauce or salsa

Feel free to mix and match these ingredients to create your own unique and delicious bowl of Instant Pot oatmeal for breakfast!

How Long Does Instant Pot Oatmeal Take to Cook?

If this is your first time cooking with the Instant Pot, it is important to note that it takes a while for the Instant Pot to come up to pressure. That means once you start it, it may take 15 minutes for more before it starts counting down the 3 minute cooking time. This is normal. After it’s done cooking, it takes time for the pressure to drop.

It’s still easier than cooking it on the stove because you have to watch your pot and stir regularly. With the Instant Pot, you can walk away and come back to perfect oatmeal. You may want to start it when you wake up. Then come back to it after you’ve gotten dressed and ready for the day.

Instant Pot Oatmeal with Berries

How to Make Instant Pot Oatmeal

Ingredients

  • 1 cup steel cut oats
  • 3 cups water
  • optional spices (cinnamon)
  • toppings of your choice (fruit)

Instructions

Step 1 – Dump into Instant Pot

Dump oats into the Instant Pot followed by the water.

Step 2 – Cook

Close the lid and close the vent. Press MANUAL and use the arrow buttons to go to 3 minutes.

Step 3 – Natural Release

After the oats finish cooking, press the OFF button or unplug the Instant Pot so the pressure will release naturally.

Step 4 – Stir

After the pressure releases, open the lid and give the oatmeal a good stir. It will probably have extra liquid, this will absorb as it cools.

Step 5 – Add Toppings

Add cinnamon or other additions and allow to cool slightly before serving. Top oatmeal with fresh fruit of your choice, apples are shown.

Oatmeal recipe using the Instant Pot that is plant-based, dairy-free and gluten-free. (Vegan)

Servings

This recipe makes about 2-3 servings depending on how hungry you are and how much you add for the toppings. You can easily double this recipe, and store it for easy breakfasts all week. There is no need to adjust the cooking time.

More Oatmeal Recipes

If you love oatmeal like I do, check out these other great recipes using steel cut oats:

Yield: 3 servings

Instant Pot Oatmeal

Instant Pot Oatmeal

Steel Cut Oats have never been easier than this Instant Pot recipes. Your family will love this recipe that can be customized to each persons preference. See video for ideas!

Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 20 minutes
Total Time 28 minutes

Ingredients

  • 1 cup steel cut oats
  • 3 cups water
  • optional spices (cinnamon shown)
  • toppings of your choice (apples shown)

Instructions

  1. Dump oats into the Instant Pot followed by the water.
  2. Close the lid and close the vent.
  3. Press manual and use the arrow buttons to go down to 3 minutes.
  4. After the oats finish cooking, press the off button or unplug the Instant Pot so the pressure will release naturally.
  5. After the pressure releases, open the lid and give the oatmeal a good stir. It will probably have extra liquid, this will absorb as it cools.
  6. Add cinnamon or other additions and allow to cool slightly before serving.
  7. Top oatmeal with fresh fruit of your choice, apples are shown.

Notes

Top with your favorite fruit, nuts or seeds for an incredible meal. You can sweeten with maple syrup.

Need more? Double the oats and water, cook for the same amount of time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Triple Berry Porridge

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I use my Instant Pot all of the time for dinner but I wanted to use it for breakfast too. I’ve been trying to work a little more variety into our diets because for the last few months we’ve been eating the same things over and over. It’s all things we like but I know eventually we will get tired of it. The last time I was a Costco I found an organic quinoa, amaranth, millet blend and I really wanted to incorporate it into our meal plan.

Triple Berry Porridge

Breakfast was the perfect option! If you don’t have the quinoa, amaranth, millet blend you could use equal amounts of any grain with a similar outcome although cooking times may be affected. All of the grains I used were gluten-free.

Triple Berry Porridge gluten-free and vegan

Triple Berry Porridge

Ingredients

  • 1 cup Steel Cut Oats (I used Bob’s Red Mill Gluten-Free)
  • 1/2 cup Quinoa Amaranth Millet Blend (I used Organic Quinoa Ancient Blend)
  • 3 cups water
  • 2 cups frozen organic berries (we buy a three berry blend at Costco)
  • Plant-milk as desired
  • Maple syrup, optional
  • Chia or hemp seeds, optional

Do

  1. Dump the oats, quinoa blend, water and berries into the Instant Pot.
  2. Close the lid and press Manual then use the arrows to select 10 minutes.
  3. Once cooked (and it beeps) press cancel or unplug and allow the pressure to release naturally.
  4. After the natural release, carefully open the lid and give it a good stir.
  5. Add plant-milk until you porridge reaches your preferred consistency. I like it thick but my sons like it thinned.
  6. Spoon the porridge into bowls and add optional ingredients like maple syrup, seeds and more berries.

You don’t have to have an Instant Pot to make this. You can cook it in a Crock Pot in about 7-8 hours or on the stove 20 to 30 minutes. Both will require more liquid.

This page contains affiliate links.