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Top view of six steel cut oats bowls with different toppings on a grey background and napkins

Steel Cut Oats - 6 Ways

Steel Cut Oats - 6 Ways - healthy make-ahead steel cut oatmeal just perfect for busy mornings. Best of all, instructions to make in the Instant Pot pressure cooker or the stove-top and easy to customize with your favorite flavors.

Course Breakfast
Cuisine American
Keyword apple, birthday breakfast recipe, blueberry, carrot cake, Instant Pot, oatmeal, peanut butter, pumpkin, steel cut oats, stove, strawberry
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings 4 servings
Calories 252 kcal
Author Kelly

Ingredients

START WITH THIS BASE OATMEAL RECIPE FOR ALL THE FLAVORS:

  • 1 cup steel cut oats use gluten free as needed
  • 3 cups almond milk can also use water if you prefer
  • Optional sweetener of choice maple syrup honey, coconut sugar, stevia, erythritol etc.
  • Instant Pot I use a 6 Quart DUO
  • Large Pot

APPLE CINNAMON

  • 1/2 cup chopped apples I used gala
  • 1 teaspoon ground cinnamon
  • 1-2 teaspoons maple syrup honey or low carb liquid sweetener optional
  • drizzled almond butter or date caramel

BLUEBERRY

  • 3 tablespoons shredded unsweeteend coconut
  • 1/4 tsp vanilla extract
  • 1-2 teaspoons maple syrup honey or low carb liquid sweetener
  • 1 tablespoon almond butter plus more for topping if desired
  • 1/2 cup fresh blueberries plus more for topping

CARROT CAKE

  • 1/2 cup grated carrots about 1 medium carrot
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened shredded coconut divided, plus more for garnish
  • 2 tablespoons chopped walnuts, pecans or dried raisins , for topping (optional)

PEANUT BUTTER BANANA

  • 1/2 medium ripened banana mashed well
  • 1/4 - 1/2 teaspoon coconut sugar honey or low carb sweetener, optional
  • 1/2 teaspoon pure vanilla extract
  • 2-3 tablespoons smooth or crunchy peanut butte plus more for toppingplus more for topping
  • 1/4 teaspoon chopped walnuts or peanuts for topping , optional
  • banana slices , for topping (optional)

PUMPKIN

STRAWBERRY

  • 1-2 teaspoons maple syrup honey or low carb liquid sweetener
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup chopped strawberries plus extra slices for topping if desired
  • melted chocolate for topping optional

Instructions

TO COOK IN THE INSTANT POT - START WITH THIS BASE OATMEAL RECIPE FOR ALL THE FLAVORS:

  1. To avoid sticking, lightly coat the inner pot of your Instant Pot with coconut oil or cooking spray.
  2. Add oats into the Instant Pot followed by liquid.

FOR PLAIN OATMEAL:

  1. Secure the lid and close the vent.
  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools.
  5. Divide into bowls and top each with desired toppings and more milk as desired.

APPLE CINNAMON

  1. Add the apples and cinnamon into the Instant Pot along with the oats and liquid. Secure the lid and close the vent.

  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the maple syrup.
  5. Divide into bowls and top each with more chopped apples and a drizzle of almond butter, date caramel and milk, if desired.

BLUEBERRY

  1. Add the coconut into the Instant Pot along with the oats and liquid. Secure the lid and close the vent.

  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the vanilla, almond butter and maple syrup.
  5. Divide into bowls and top each with blueberries and a drizzle of almond butter, date caramel and milk, if desired.

CARROT CAKE

  1. Add the cinnamon, ginger, nutmeg, cloves and carrots into the Instant Pot along with the oats and liquid. Secure the lid and close the vent.
  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the maple syrup, coconut and chopped nuts.
  5. Divide into bowls and top each with more coconuts, nuts and milk, if desired.

PEANUT BUTTER BANANA

  1. Add the mashed bananas into the Instant Pot along with the oats and liquid. Secure the lid and close the vent.
  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the sweetener, vanilla and peanut butter.
  5. Divide into bowls and top each with more peanuts, banana slices and milk, if desired.

PUMPKIN

  1. Add the pumpkin pie spice and cinnamon into the Instant Pot along with the oats and liquid. Secure the lid and close the vent.
  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the sweetener and pumpkin puree.
  5. Divide into bowls and top each with more pumpkin seeds, cranberries and milk, if desired.

STRAWBERRY

  1. Secure the lid and close the vent.
  2. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
  3. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
  4. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the sweetener, vanilla and chopped strawberries.
  5. Divide into bowls and top each with more strawberry slices, melted chocolate and milk, if desired.

INSTRUCTIONS FOR THE STOVE:

  1. Combine oats and liquid in a medium pot over medium high heat. Bring to a boil, then reduce heat to low and a gentle simmer. Do not leave unattended.

    Continue simmering until thickened and desired creaminess, about 15 to 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. Remove from heat.

    Stir in any spices, sweeteners and add-ins as directed above according to the flavor desired. Divide into bowls and add desired toppings.

Recipe Video

Nutrition Facts
Steel Cut Oats - 6 Ways
Amount Per Serving (1 g)
Calories 252 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 32g11%
Fiber 8g32%
Protein 8g16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.