InstantPot Blueberry Cheesecake Steel Cut Oats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup, unthawed Blueberries, frozen (divided)1 cup Steel Cut Oats, dry 1/2 cup MIlk, 2%1 tsp Vanilla extract1/4 cup, packed Brown Sugar 3 ozs low fat cream cheese
In the instant pot, combine 1 cup of the blueberries with the oats, milk, brown sugar, and 2 cups of water.
Set the InstantPot to high pressure for 10 minutes. When the oats are done cooking, do a quick release. Stir the oats and add the cream cheese, and vanilla extract. Allow the cream cheese to melt for a minute then stir until fully combined.
Add the remaining cup of frozen blueberries right before serving. The oatmeal will thaw the blueberries quickly, the blueberries will cool down the oatmeal to a nice eating temperature and will add a brighter purple color.
Serving Size: 4 six-ounce servings
Number of Servings: 4
Recipe submitted by SparkPeople user BA2020.
Set the InstantPot to high pressure for 10 minutes. When the oats are done cooking, do a quick release. Stir the oats and add the cream cheese, and vanilla extract. Allow the cream cheese to melt for a minute then stir until fully combined.
Add the remaining cup of frozen blueberries right before serving. The oatmeal will thaw the blueberries quickly, the blueberries will cool down the oatmeal to a nice eating temperature and will add a brighter purple color.
Serving Size: 4 six-ounce servings
Number of Servings: 4
Recipe submitted by SparkPeople user BA2020.
Nutritional Info Amount Per Serving
- Calories: 297.9
- Total Fat: 7.4 g
- Cholesterol: 15.0 mg
- Sodium: 84.2 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 6.1 g
- Protein: 9.6 g
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