Stovetop

1. Combine almond milk, water, cinnamon and salt in a medium saucepan. Bring to a boil, add oats, and then reduce heat to low.
2. Let simmer over low heat covered, stirring occasionally, for approximately 20 minutes (cook for another 5 minutes for a more tender texture). Remove from heat and let stand for 4-5 minutes.
3. Add maple syrup, cocoa powder, and bananas to the oatmeal and stir until well mixed.
4. Store in an airtight container in the fridge for up to 4 days! Portion into individual containers if you want.

Instant Pot

1. Combine water, almond milk, oats, cinnamon and salt in the Instant Pot insert. Stir briefly and make sure all oatmeal is submerged.
2. Place the IP lid on, and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook (new models) for 4 minutes. When it’s done pressure cooking, let the steam naturally release for 10 minutes. The oatmeal will continue to cook during this time.
3. Hit the quick release to release all remaining pressure. After the float valve has gone down, remove the lid and very carefully stir to fully combine liquid and oatmeal. It will continue to thicken as it cools. Feel free to add more liquid if it’s too thick for you.
4. Add maple syrup, cocoa powder, and bananas to the oatmeal and stir until well mixed.
5. Store in an airtight container in the fridge for up to 4 days! Portion into individual containers if you want.