Add all of the ingredients to your Instant Pot and stir until well combined.
Lock the lid in place and make sure that the vent is closed. Select “Pressure Cook” and set the cooking time for 3 minutes. If you prefer less texture to your oats, set the cook time for 8 minutes.
When the cook time ends, turn off the Instant Pot and allow the pressure to release naturally for about 20 minutes. Then finish with a quick pressure release. When the valve drops, carefully remove the lid.
Stir the oats well (there will be extra liquid on top). Remove the cooking pot from the Instant Pot and let the oats rest uncovered for about 5 to 10 minutes in the cooking pot, until the oats thicken. There may still be some liquid in the pot, but the oats will soak up more water over time (even while stored).
Serve warm with toppings like banana, pecans, pepitas, hemp seeds, goji berries, nut butter, and plant milk.
Preheat the oven to 375ºF. Prepare a deep 9 x 13 oven safe baking dish, that you can lightly coat with cooking spray if you want. There is quite a lot of oats, so make sure you have a deep dish or scale back on the ingredients.
In a large bowl, whisk together all of the ingredients until they’re well combined.
Pour the mixture into the baking dish. Cover the dish loosely with foil and bake it for 30 minutes. Uncover the dish and bake it for an additional 25-30 minutes until golden brown (55-60 minutes of total baking time).
Serve it hot, scooped into bowls, or let it cool for about 15 minutes to then cut it into squares.