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Banana Bread Steel Cut Oats (Instant Pot Friendly!)
4.9 from 76 votes

Banana Bread Steel Cut Oats (Instant Pot Friendly!)

Banana Bread Steel Cut Oats combine steel cut oats cooked with sliced banana, cinnamon, and dairy-free milk, producing a warm, porridge-like breakfast with a soft texture and subtle sweetness. Using an Instant Pot allows for hands-off cooking, rendering tender oats infused with banana and spice. Optional toppings like toasted walnuts and nut butter add texture and flavor.

Prep Time
2 mins
Cook Time
23 mins
Total Time
25 mins
Servings: 2 (Bowls)
Calories: 495 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

  • 1 cup steel cut oats (ensure gluten-free, if needed)
  • 1 cup water
  • 1 ½ cups dairy-free milk (we prefer almond, cashew, oat, or coconut milk)
  • 1 healthy pinch salt sea salt
  • 1/2 tsp cinnamon plus more for garnish
  • 1 medium banana add more for extra banana flavor, ripe, sliced
  • 1 tsp vanilla extract (optional)
TOPPINGS
  • 2 Tbsp walnuts toasted or raw
  • 1 medium banana sliced
  • 1-2 Tbsp brown sugar if sugar-free, omit or sub stevia or monk fruit to taste, organic, or coconut sugar or maple syrup
  • 1-2 Tbsp nut butter (optional // we like almond butter or peanut butter and love Ground Up PDX Cinnamon Snickerdoodle Nut Butter)

Instructions

INSTANT POT
    Cup of Yum
  1. Add steel cut oats, water, dairy-free milk, salt, cinnamon, and sliced banana to the Instant Pot and stir to combine (see notes below for stovetop method). Pressure cook on high for 4-6 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Select 4 minutes for tender oats, and 6 minutes for even more porridgy oats with less bite.
  2. If serving with toasted walnuts (optional), prepare at this time by placing walnuts in a skillet (we prefer cast iron) over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
  3. Once the Instant Pot timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped. Add vanilla (optional), and stir to combine. Use a wooden spoon to mash the bananas if you prefer smaller bites of banana.
  4. Enjoy with toppings of choice. We recommend toasted or raw walnuts, cinnamon, sliced banana, and organic brown sugar or maple syrup (or other sweetener of choice). Nut butter is an extra delicious touch (optional).
  5. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
STOVETOP
  1. Add steel cut oats to a medium saucepan and top with 1 cup (240 ml) each of water and dairy-free milk (or, if making more or less, use a 2:1 liquid:oats ratio).
  2. Add salt, cinnamon, and sliced banana and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 15-20 minutes or until the water is mostly absorbed and the oats are tender.
  3. If serving with toasted walnuts (optional), prepare at this time by placing walnuts in a skillet (we prefer cast iron) over medium-low heat and toasting for 5-8 minutes, stirring occasionally and paying close attention to ensure they don’t burn.
  4. Once the oats are tender, remove from heat, add vanilla (optional), and stir to combine. Use a wooden spoon to mash the bananas if you prefer smaller bites of banana.
  5. Enjoy with toppings of choice. We recommend toasted or raw walnuts, cinnamon, sliced banana, and organic brown sugar or maple syrup (or other sweetener of choice). Nut butter is an extra delicious touch (optional).
  6. Store cooled leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.

Notes

  • Cooking time in the Instant Pot can be adjusted between 4 and 6 minutes depending on desired oat texture.
  • Vanilla extract is optional but enhances flavor.
  • Toast walnuts in a skillet over medium-low heat for about 5-8 minutes for added crunch.
  • Use dairy-free milk to make this recipe suitable for lactose-intolerant diners.
  • Nutrition information is approximate and based on the use of fortified almond milk without optional ingredients.

Nutrition Information

Serving 1bowl Calories 495 (25%) Carbohydrates 89.3g (30%) Protein 13.5g (27%) Fat 11.4g (18%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 5.31g (31%) Monounsaturated Fat 3.24g (16%) Trans Fat 0g (0%) Cholesterol 0mg (0%) Sodium 173mg (7%) Potassium 869mg (18%) Fiber 12.3g (49%) Sugar 21.3g (43%) Vitamin A 78.69IU (2%) Vitamin C 10.37mg (12%) Calcium 395.17mg (40%) Iron 4.48mg (25%)

Nutrition Facts

Serving: 2 (Bowls)

Amount Per Serving

Calories 495

% Daily Value*

Serving 1bowl
Calories 495 25%
Carbohydrates 89.3g 30%
Protein 13.5g 27%
Fat 11.4g 18%
Saturated Fat 1.6g 8%
Polyunsaturated Fat 5.31g 31%
Monounsaturated Fat 3.24g 16%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 173mg 7%
Potassium 869mg 18%
Fiber 12.3g 49%
Sugar 21.3g 43%
Vitamin A 78.69IU 2%
Vitamin C 10.37mg 12%
Calcium 395.17mg 40%
Iron 4.48mg 25%

* Percent Daily Values are based on a 2,000 calorie diet.