Judy
Gold Post Medal for All Time! 677 Posts 
Summer is here, and this is a great way to make breakfasts for a few days. Blueberries are at their peak. You can use other fruits, too. This tastes just like blueberry pie, but much healthier!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Source: Instant Pot Facebook community
Ingredients:
- 1 cup unsweetened vanilla almond milk (or any milk will work)
- 1 cup unsweetened applesauce
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbsp butter, melted (I used coconut oil)
- 1 1/2 cup old fashioned rolled oats
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1.5 cup fresh blueberries or thawed frozen blueberries (pressure cook for 8 more minutes if using frozen)
Steps:
- Lightly spray a 1½ quart or larger heat safe baking dish with nonstick cooking spray. Set aside.
- To a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla, and butter. Mix well.
- Add the oats, cinnamon, baking powder, and salt; whisk to combine.
- Gently fold in blueberries.
- Pour mixture into the prepared baking dish.
- Add 1½ cups of water to the pressure cooker pot and place trivet inside.
- Place dish on the trivet using a silicone or tin foil sling to make for easier removal. Cook at high pressure for 25 minutes.
- Natural release for 10 minutes and then release any remaining pressure. Use the sling to take the dish out.
- Store leftovers in the fridge for up to 5 days. You can eat cold, room temperature or reheat in the microwave. The recipe said to add a drop of milk when reheating. I did not find this necessary.
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