Everybody knows how good oatmeal is for you, but honestly, I’ve never been a huge fan—it’s a texture thing. But then I discovered overnight oats a few years ago, and everything changed.
Steel cut oats get creamy, but retain their hardy texture, which is a big win for me. The only drawback, however, is that the traditional recipe requires you to soak the oats overnight, and honestly, who has time for that?
InstantPot to the rescue! In less than half an hour it delivers incredibly creamy oatmeal (with a little help from coconut milk!) that makes a beautiful (not to mention healthy) breakfast that me and my boys love.
And the best part—everybody gets to top their oats just the way they like them! See below for ideas for setting up your own fun toppings bar.
Frequently Asked Questions
Are Steel Cut Oats Healthy?
Absolutely, oatmeal is a great source of fiber, protein, and minerals so it’s a super healthy breakfast or snack!
You also get much more nutritional value from the steel cut variety because they are the least processed.
What’s the Difference Between Steel Cut Oats and Rolled Oats?
Steel cut oats look completely different from rolled oats. They are whole oats cut into small pieces with a steel mill and are roughly the size of a grain of rice. They’re also often called Irish oats or Pinhead oats because of their shape.
Rolled oats are flat and round because they’ve been processed to be able to cook faster. While this is great it can leave a mushy texture which you don’t get with steel cut.
Instant oats cook even faster because they’re rolled oats cut into tiny pieces, again they have a much softer texture when cooked.
Can I Prepare My Oats in Advance?
Yes, you can even make a big batch and store it in the fridge for up to 5 days then reheat it as needed. You may need to add a splash of milk (any kind) or water to loosen slightly as you reheat.
Can I Freeze this?
Yes, you can freeze the oats in suitable freezer containers then thaw completely before reheating. I recommend freezing the oats in portion sizes so you can thaw only what you need.
The oats will last well for around 3 months frozen.
How to Make Instant Pot Steel Cut Oats
1. Melt the coconut oil or butter in the Instant Pot then add the oats.
2. Stir to coat the oats and saute for a few minutes.
3. Next, add the water, coconut milk, vanilla and salt, and stir.
4. Cover with the lid and cook on high pressure according to the printable recipe instructions below. Release the pressure, add additional coconut milk if desired then serve with toppings.
Toppings and Serving Suggestions
The list is endless when it comes to toppings, you can choose anything you want from canned or fresh fruits, nuts, dried fruit, or yogurt.
Here are some ideas to try;
- Fresh berries such as strawberries, blueberries. blackberries or raspberries.
- Other fresh fruits such as apple, banana, mango, orange, pineapple or pears.
- Nut butter such as peanut butter, almond butter or cashew butter.
- Dried fruit and nuts such as cashews, pistachios, pecans, walnuts, cranberries, and apricots.
Tips and Ideas for Making Instant Pot Steel Cut Oats
- Be sure to buy steel-cut (often labeled Irish) oats. Rolled oats are flattened and toasted, and instant oats are pre-pulverized; both will turn to mush in the InstantPot.
- Although you might be tempted to add sugar or maple syrup to the oats before pressure cooking, resist the urge. Since these oats are pretty thick, adding sugar early on could cause burning. Save it until the end, after cooking.
- Be sure to shake the can of coconut milk vigorously before opening; if it’s cold, the fat will solidify on the top, and you want it to be distributed evenly. Another solution is to empty the can into a glass measuring cup, and microwave the coconut milk for 30 to 45 seconds, stirring until smooth.
- Use any fruit you like for your toppings bar. Here, I’ve used mango, blueberries, strawberries, blackberries, toasted pecans, and coconut. I also love this oatmeal topped with sliced banana and almond butter, raspberries and slivered almonds, honey, orange zest, and pistachios, or pineapple and toasted coconut. The possibilities are almost endless!
More Breakfast Recipes You Might Like
If you’ve tried these Instant Pot Steel Cut Oats recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Instant Pot Steel Cut Oats
Ingredients
- 2 Tbsp. butter or coconut oil
- 1 cup steel-cut Irish oats
- 2 1/2 cups unsweetened coconut milk plus additional, if desired
- 1 cup water
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- Maple syrup fresh berries, mango, toasted pecans, and toasted coconut, to serve
Instructions
- Set InstantPot to saute. Add butter or coconut oil.
- Add oats to InstantPot; cook, stirring occasionally, until toasted, about 5 minutes.
- Add coconut milk and water to InstantPot; stir to combine.
- Stir in vanilla and salt.
- Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to
- “sealing.”
- Set InstantPot to cook at High Pressure for 10 minutes.
- After cooking is complete, let pressure release naturally for 10 minutes. After that,
- manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid from InstantPot; stir to combine. If desired, stir in additional coconut
- milk or water until oats reach desired consistency.
Notes
-Be sure to buy steel-cut (often labeled Irish) oats. Rolled oats are flattened and
toasted, and instant oats are pre-pulverized; both will turn to mush in the
InstantPot.
-Although you might be tempted to add sugar or maple syrup to the oats before
pressure cooking, resist the urge. Since these oats are pretty thick, adding sugar
early on could cause burning. Save it until the end, after cooking.
-Be sure to shake the can of coconut milk vigorously before opening; if it’s cold, the
fat will solidify on the top, and you want it to be distributed evenly. Another solution is to empty the can into a glass measuring cup, and microwave the coconut milk for
30 to 45 seconds, stirring until smooth.
-Use any fruit you like for your toppings bar. Here, I’ve used mango, blueberries,
strawberries, blackberries, toasted pecans, and coconut. I also love this oatmeal
topped with sliced banana and almond butter, raspberries and slivered almonds,
honey, orange zest, and pistachios, or pineapple and toasted coconut. The
possibilities are almost endless!
