These 21 Day Fix Instant Pot Oatmeal Jars are pre-portioned, portable, and an easy way to prep for the week ahead. This post originally contained affiliate mentions.
This post was sponsored by Bob’s Red Mill. All opinions are my own.
I’ll admit it: I fell off track over the holidays. Between multiple family birthdays, major holidays, recipe testing, cookie baking, and enjoying too much wine and cheese, I let my routine slide. Now I’m ready to get back to meal planning, prepping, and mindful portioning—and I’m actually excited to do it.
One thing that makes a fresh start easy is simple, make-ahead breakfasts. These Instant Pot Oatmeal Jars are perfect: pre-portioned, portable, and ready for busy mornings. I adapted my 21 Day Fix baked oatmeal jar recipe for the Instant Pot to create a quick, hands-off method that yields tender, tasty oats every time.
For these jars I use Bob’s Red Mill Gluten Free Rolled Oats. Their gluten-free testing standards reduce cross-contamination concerns, and the roasted oats offer a nice texture and flavor. If you prefer another brand, use rolled oats labeled gluten-free if that’s a priority for you.
Rolled oats can take longer to cook on the stove, but the Instant Pot shortens the hands-on time and makes it easy to prepare several jars at once. Once you mix the base oatmeal, portion it into jars and top with your favorite fruit or mix-ins—berries, diced apples, or even a few chocolate chips for the kids are all great options.
To cook, cover each jar with foil and place them in your Instant Pot on a trivet with water beneath. Set the Instant Pot to LOW pressure for 12 minutes. This recipe yields four jars, but in an 8-quart model you can stack more jars—eight 8-oz wide-mouth jars fit in mine—so it’s easy to double the batch if you need extra.
After the cook time, allow a natural release for about 10 minutes, then carefully finish releasing any remaining pressure. The jars will be very hot—use oven mitts when removing them. Let the jars cool before sealing and storing.
These jars are ready to enjoy right away or can be stored in the refrigerator for the week. They also freeze well, making them a convenient option for busy mornings and reducing the temptation to grab less nutritious choices. Prepare a batch, personalize the toppings for each family member, and you’ll have breakfasts lined up for days.
I’ll be sharing more Instant Pot breakfast ideas soon—keep an eye out. Wishing everyone a healthy, happy start to the year.
Thank you to Bob’s Red Mill for supporting this post.
Instant Pot Oatmeal Jars (21 Day Fix)
Nancylynn
4 jars
10
22
32
Ingredients
- 1 1/3 cup Bob’s Red Mill Gluten Free Rolled Oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- Sprinkle salt
- 1 cup diced fruit
- 1 cup unsweetened vanilla almond milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
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Mix oats, cinnamon, baking powder, and salt in a medium bowl.
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Add milk, vanilla, and maple syrup. Stir and let the liquid absorb into the oats.
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Using a 1/3 cup scoop, divide the oatmeal into mason jars. Top with diced fruit.
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Cover each jar with aluminum foil. Place the trivet in the Instant Pot and add 2 cups of water. Stack the jars on the trivet.
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Set the Instant Pot for 12 minutes on LOW pressure. After cooking, allow a 10-minute natural release, then carefully release any remaining steam.
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Use an oven mitt to remove the hot jars. Let them cool before sealing and refrigerating.
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Store in the fridge and eat within 4–5 days, or freeze for longer storage.
Notes
WW: Green – 5 points, Blue – 5 points, Purple – 2 points (per serving)
Nutrition
Calories: 162kcal
Carbohydrates: 31g
Protein: 4g
Fat: 3g
Fiber: 4g
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