Instant Pot Fruit-on-the-Bottom Protein Oats Meal Prep
Ingredients for 5 servings
- 2 cups raw thick rolled oats (gluten-free)
- 3 cups unsweetened vanilla almond milk (or your choice of plant or cow milk)
- Fruit Compote
- 2 1/2 cups choice of frozen berries (I used frozen strawberries & cherries)
- juice from 1 lemon
- 1 tablespoon coconut sugar
- 1/4 cup ground flaxseed
- 1 tablespoon cinnamon
- 2 teaspoons turmeric
- 2 scoops lean vanilla whey protein (OPTIONAL recommended)
- 1/3 cup unsweetened vanilla almond milk (or your choice of plant or cow milk)
- UTENSILS
- five 8 or 12 oz jars or containers
Steps
Step 1
Spray the inside of the Instant Pot or pressure cooker with olive oil or cooking spray.
Step 2
Add the oats and almond milk. No need to give it a stir but you can if you want.
Step 3
Set the pressure cooker to HIGH and set the time for 3 minutes. After it finishes the cooking cycle, allow the pressure to naturally release for 15 – 20 minutes so the oats are pretty creamy.
Step 4
Set a carbon steel skillet on medium heat. Once hot, add the ingredients for the compote. Stir and bring to a light simmer. Once the fruit thaws it will be pretty mushy, use the back of the spatula to gently mash the fruit in the skillet as it cooks. Reduce the heat and continue cooking until all the fruit has been thawed and mashed, about 5 – 7 minutes.
Step 5
To the pot of oats, add flaxseed, spices, protein powder and more almond milk (as needed). Stir the oats and add milk as needed for consistency.
Step 6
Allow both the oats and the compote to cool before adding to meal prep containers. Evenly divide the compote among the jars, placing it on the bottom. Top it off with oats. For EACH individual serving, you can add a serving of raw sugar, honey or agave as needed. Store in the fridge for up to 5 days. I would not recommend freezing.
