InstantPot Blueberry Cheesecake Steel Cut Oats
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of InstantPot Blueberry Cheesecake Steel Cut Oats calories by ingredient
Introduction
A deliciously creamy breakfast with plenty of fiber, fruit, and protein while tasting like a treat. A deliciously creamy breakfast with plenty of fiber, fruit, and protein while tasting like a treat.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 extract
1/4 cup, packed Brown Sugar
3 ozs low fat cream cheese
Directions
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.