Creamy Coconut Milk Steel Cut Oats {Instant Pot or Slow Cooker}
User Reviews
4.8
Creamy Coconut Milk Steel Cut Oats {Instant Pot or Slow Cooker}
Description
This recipe uses steel cut oats cooked slowly in a combination of coconut milk and water for a creamy texture. The Instant Pot method cooks the oats under pressure for 4 minutes followed by a natural pressure release, while the slow cooker method uses a longer simmer time for a soft, creamy porridge. The coconut milk is the key ingredient that enriches the oats, lending a mild and slightly sweet flavor. Brown sugar and vanilla extract enhance the sweetness and aromatic depth of the dish.
The texture is slightly chewy yet creamy due to the steel cut oats and cooking liquid ratio. Serving suggestions include adding milk or toppings such as mini chocolate chips, coconut flakes, or chopped almonds for additional texture and flavor contrast. This oats dish suits those seeking a filling, warm breakfast with a subtle coconut taste.
The recipe notes specify the nutritional information only includes the oats base and not optional toppings, underscoring customization possibilities. Both cooking methods offer flexibility depending on available kitchen equipment and time.
Ingredients
- 1 (13.5-ounce) (13.5-ounce) can coconut milk light or regular
- water specific amount in directions below
- 2 cups steel cut oats
- Pinch salt
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- milk mini or regular chocolate chips, coconut flakes, chopped almonds, for serving
Instructions
- Instant Pot Directions: Grease the insert of the Instant Pot with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the Instant Pot. Stir in the steel cut oats and salt. Secure the lid and make sure the valve is sealed, select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15-20 minutes before manually releasing the remaining pressure. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).
- Slow Cooker Directions: Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the slow cooker and add an additional 2 cups water (so that's 6 cups liquid total). Stir in the steel cut oats and salt. Cover the slow cooker and cook on low for 4-5 hours. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).
Notes
- The nutrition facts refer to oats without optional toppings, which can be added per preference.
- Customize toppings like chocolate chips, coconut flakes, and nuts for varied texture and flavor.
- Both Instant Pot and slow cooker methods yield creamy oats with coconut milk’s rich flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Sodium | 56mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
