Breakfast

InstantPot Blueberry Cheesecake Steel Cut Oats is for Breakfast.

InstantPot Blueberry Cheesecake Steel Cut Oats takes 5 minutes to prepare.

InstantPot Blueberry Cheesecake Steel Cut Oats takes 20 minutes to cook.

InstantPot Blueberry Cheesecake Steel Cut Oats makes 4 servings.

The ingredients for InstantPot Blueberry Cheesecake Steel Cut Oats are:

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

Here is how you make InstantPot Blueberry Cheesecake Steel Cut Oats:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BA2020.

The nutritional information for InstantPot Blueberry Cheesecake Steel Cut Oats is:

• 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