This Ninja Foodi Oatmeal is the perfect base recipe that you can top with your favorite toppings! This will be made using the pressure cooker function.
My favorite thing to eat for breakfast is oatmeal, so it’s only fitting that I make Ninja Foodi Oatmeal. This has become a go-to breakfast recipe.
In the fall, I love to make this Ninja Foodi Baked Pumpkin Oatmeal, it’s a great one to save and use this fall!
This recipe features both steel-cut oats or rolled oats, you can do it either way.
Should you use steel-cut oats or rolled oats for Ninja Foodi Oatmeal?
Both steel-cut oats and rolled oats (old fashioned oats) are equally delicious. What’s the difference though? If you want more mushy oatmeal that is already flat and soft, then go with rolled oats.
If you prefer a more crisp texture, the steel-cut oats are the way to go. These also have a nutty flavor.
The big difference though with both is in how you cook them when making Ninja Foodi Oatmeal. If you go with steel-cut, the cooking time will be 6 minutes, whereas it’s 3 minutes with rolled oats.
Can you make Gluten-Free Ninja Foodi Oatmeal?
This is easy to make gluten-free with a swap of oats. If you plan to make this gluten-free use gluten-free rolled oats or gluten-free steel-cut oats.
It’s a simple swap of oats and you will be able to easily make this gluten-free.
Can you make this in the Instant Pot?
This oatmeal is made using the pressure cooker function, which means it can be made with the same method in either the Ninja Foodi or the Instant Pot.
What toppings should you use for Ninja Foodi Oatmeal?
Our personal favorite is fresh cut strawberries and chocolate chips; however, you can use a variety of different toppings and fresh fruit. I would typically go with what is in season.
- Fruit (Blueberries, Strawberries, Banana, Peaches, Apples, Etc.)
- Chocolate Chips
- Nuts
- Chia Seeds
- Flax Seeds
- Sliced Coconut
- Maple Syrup
- Brown Sugar
- Ground Cinnamon
Can you double the recipe for Ninja Foodi Oatmeal?
This recipe can absolutely be doubled if you are in need of more. This recipe will feed 4, but you can double it to feed 8.
The cook time will stay the exact same even with double the recipe.
The leftovers can be stored in the fridge for about 3-5 days, just warm them up to serve.
Now, let’s have a bowl of Ninja Foodi Oatmeal this morning!
Check out this Ninja Foodi Baked Pumpkin Oatmeal too!
Ninja Foodi Oatmeal (Pressure Cooker Recipe)
Ingredients
Rolled Oats (Choose this or Steel-Cut Oats)
- 1 Cup Rolled Oats or Old Fashioned Oats Gluten-Free or Regular
- 1 Cup Milk
- 1 Cup Water
- 1/4 Tsp Ground Cinnamon
Steel-Cut Oats (Choose this or Rolled Oats)
- 1 Cup Steel-Cut Oats or Gluten-Free Steel-Cut Oats
- 1 Cup Milk
- 2 Cups Water
- 1/4 Tsp Ground Cinnamon
Toppings (Optional)
- Fruit Strawberries, Blueberries, Peaches, Etc
- Chocolate Chips
- Nuts
- Dried Cranberries
- Chia Seeds
- Flax Seeds
- Maple Syrup
- Brown Sugar
Instructions
- Depending on which one you choose to make either Rolled Oats or Steel Cut Oats, add all ingredients to the pot of the Ninja Foodi.
- See the note if you prefer to do the pot in pot method, works best for the rolled oats.
- These need to be added in order, be sure the oats are fully submerged under the liquid.
- Secure the pressure cooker lid to the Ninja Foodi, set the nozzle to "seal".
- If you are using rolled oats, set to "pressure cooker" for 3 minutes on high. If you are using steel-cut oats, set to "pressure cooker" for 6 minutes on high.
- Once the cooking time ends - if you have used rolled oats, let it naturally release (do nothing) for 5 minutes, then quick release of the rest of the pressure and then open the lid and serve.
- If you used steel cut oats - let it naturally release the steam (do nothing) for 10-15 minutes.
- Serve with your choice of toppings.
Notes
Pot in Pot Method:
If you want to do pot-in-pot, which means you use an additional pan for the oatmeal, this works well for the rolled oats. If you do this, you will put 1/2 cup of water inside the pot of the Ninja Foodi, place the wire trivet inside the pot in the low position. In a foodi safe pan or ceramic dish, add the rolled oats ingredients in order into the dish. Place it on the trivet and cook per the instructions. This is the pan I used, click here.Additional Notes:
Leftovers can be stored in the fridge for 3-5 days. This recipe can be doubled and cook time will be the same.Nutrition
did you make this recipe?
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Comments & Reviews
This looks absolutely delicious! I featured you at last week’s All About Home Link Party here: https://followtheyellowbrickhome.com/all-about-home-link-party-51/
I hope you will join us again this week. Thanks for sharing!
Used the steel cut version of this recipe. Perfect!!!
Absolute rubbish! Followed it to the letter and add water came up. Burnt to the bottom of the ninja and ruined my porridge.
I’m sorry it did not work out for you, what kind of oats did you use? We make this regularly for breakfast, so I’m curious if it was a different type of oats.
Seriously? Every other review is glowingly positive and nobody else had trouble… soooo…if you are the only one having issues, it’s probably you and not the recipe! Don’t call a recipe “rubbish” just because YOU failed…that not nice OR fair to post a negative comment without asking the author for clarification first, especially since all the other reviews are positively glowing! She clearly warns about Did you make it in a Foodi-safe pot/pan on the short rack or just straight into the Foodi? I make this all the time using the pot-in-pot method and the recipe here it always turns out great – deliciously warm and wonderful! Try again, using the pot-in-pot method and THEN, if you have trouble, email the author privately for help. Bad reviews (especially when you’re the only one with a problem) should be reserved for if you do all of that and either can’t get help or figure it out!
Same issue…used Quaker rolled oats. Even added more water repressurized and Add water came up again. Only thing i can think of differently next time is to add more water in the beginning. Also, going to try putting in liquid first then the oats then pressurizing to see if that makes a difference.
I have updated this recipe with some additional notes, but I made 3 batches this morning to test them again a variety of ways. One thing I noticed is the rolled oats can be quickly released after 5 minutes of naturally releasing, which I think will help with any burning on on the bottom, it may brown a bit but won’t be burnt to the bottom. I had a great batch made that way, following all the other instructions as normal. It can also be done with ‘pot in pot’ method, using the wire trivet and a foodi safe pan or pot. I did a batch in my multi-purpose pan for the foodi on the trivet, that worked well too and didn’t burn, plus it leaves the pot clean. Just wanted to give a few suggestions.
Same thing happened to me.
Your recipe says calories are 674 per serving. When I calculate it, the oats have 140 per serving and with 2% milk it ends up being 170. Sort of confused.
Please explain.
Other than that, great recipe!
Pam
The nutritional info is an automatic calculator for the recipe card that I use, so it adds in all those additional toppings I listed, it’s not just adding in the oats and milk, so it will vary depending on how you make it. Since I also show the recipe in 2 different methods, it’s likely doubling it too. Unfortunately, I can’t get it separated from how the nutritional calculators work in regards to recipe post.
Followed the recipe and the Oatmeal was cooked but lots of liquid remained. Set to bake and left the dish in the Foodi for about 5 minutes until liquid was cooked off. Served from the Foodi so I didn’t remove the trivet and bowl until much later. No burnt fingers that way. Came out great.
Worked perfect! Everyone has asked for it again, and it’s SO much easier than cooking on the stove.
Just made this. Old-fashioned rolled oats, pot-in-pot method, followed the directions to the letter except I cut up an apple and put it in to cook with the oatmeal (and didn’t add cinnamon only because I don’t have any in the house at the moment, if you can believe that). I’ve been eating oatmeal all my life and this batch has the most wonderful texture of any I’ve had…very creamy, and yet with lots of oats still intact for my chewing pleasure…really wonderful. Thank you, Kristy! When I want to cook something in my Foodi I’ll come here to see if you’ve got a recipe for it first.
So happy to hear this! It’s one of our faves too!
Perfect Steel-Cut Oats and I didn’t have to babysit and stir the pot over a hot stove for 25 minutes. Picky Hubby Approved! Thank you for a great recipe!
Wonderful oatmeal!
doubled recipe with old fashioned oats
added date honey and lots of cinnamon
followed time & pressure release instructions
yes it was liquid-y when i opened the lid but after stirring it was perfect
Have used this for both rolled and steel cut oats since I got my ninja food, excellent recipe!
Woah, caution with this recipe. I followed the rolled oats recipe and when I released there was a more than usual dramatic release of steam BUT THEN the milky water exploded from the release valve and sprayed all up the cupboards and all over the ninja.
I have no clue why this happened because I’ve made oatmeal in the ninja before, but this is the first time using this recipe with milk.
Did you let it naturally release first? That is a must with this recipe.
“Once the cooking time ends – if you have used rolled oats, let it naturally release (do nothing) for 5 minutes, then quick release of the rest of the pressure and then open the lid and serve.
If you used steel cut oats – let it naturally release the steam (do nothing) for 10-15 minutes.”
I’ve made this twice now. First time the porridge was too watery (1 measure cup rolled oats to 1 1/2 cups water, 1 cup milk) but after weighing 100g oats to 100g milk and 125g water the second time it ended up thick and stodgy! Not a real problem as it was fixed by adding more milk, stirring well and re-warming in the microwave. I used the pot in pot method in my Ninja Foodi. I’d like get it right next time. Is the ratio different for weighed ingredients?
Hi! I haven’t weighed them so I’m not entirely sure, I don’t think the ratio would be different. I will try it though weighed next time I make it and update you too! I haven’t had an issue though with the current method.
Thanks, I’m in the UK so am used to metric measurements. The 100g oats made enough to last me for a few days so I’ll wait for your update before trying again .
It looks like based on 1 cup of rolled oats it’s about 80g weighed, so the ratio may be causing some of the issue.
So I just tried this. I used steel cut oats and the pot-in-pot method. I know you said that’s best for rolled oats, but I like the idea of being able to pull the pot out and using it to serve. I used a Corning Ware pot that fit perfectly.
Well, I pressure cooked on high for 6 minutes and let it release for 20. It was VERY liquid and oats weren’t really cooked. So I did it again for 6 minutes and let it release for 20. Now they’re just the way I like them! I’m certain my choices of steel cut and a Corning Ware had a lot to do with having to cook them twice as long.
The extra time was worth it for the pot and for the way they came out. Thanks for this. I’ve heard about oatmeal in the Foodi and this is the first recipe I found. It’s a keeper
I have the same issue with the burnt bottom. I used Quaker Rolled Oats, within 2min the pressure cooker was asking for more water. I let the steam out – Oats was amazing and yes cooked but burnt bottom . I might try adding more liquid and cook for 2min not 3min. Not sure what else I can do.