Instant Pot Coconut Oatmeal
User Reviews
5
Instant Pot Coconut Oatmeal
Description
Instant Pot Coconut Oatmeal combines steel cut oats toasted briefly in coconut oil to bring out their nuttiness before being pressure cooked with coconut milk, water, and vanilla extract. The use of coconut milk adds a natural creaminess and subtle tropical flavor that sets this oatmeal apart. After cooking, stirring thickens the mixture, balancing the texture between creamy and slightly chewy oats. Sweeteners like honey, maple syrup, or brown sugar can be adjusted to taste. The oatmeal is served with thinly sliced bananas and optional granola to add a fresh fruit element and crunchy contrast. Measuring portion sizes ensures sustained fullness for several hours. Caution is advised not to overfill the pressure cooker as oats foam during cooking.
Ingredients
- 1 cup (160g) steel cut oats regular
- 1 can (400ml) coconut milk
- 1 tablespoon (15ml) coconut oil
- 1 ¼ cup (313ml) water cold
- 1 teaspoon (5ml) vanilla extract
- A pinch salt
- 1 banana , thinly sliced
- granola optional, crunchy
Sweetener:
- honey or maple syrup or brown sugar
Instructions
- Toast Steel Cut Oats: Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). Melt 1 tbsp (15ml) coconut oil in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (~2 minutes).
- Pressure Cook Steel Cut Oats: Pour 313ml (1¼ cup) cold water, a pinch of salt, 1 tsp (5ml) vanilla extract, and 1 can (400ml) coconut milk in the pressure cooker. Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom. Close lid and pressure cook at High Pressure for 10 minutes, then Full Natural Release (~12 minutes). Open the lid carefully.
- Thicken Oatmeal: The oatmeal will look watery when you first open the lid. Give a few quick stirs with a silicone spatula to combine and thicken the oatmeal.
- Serve: Sweeten the coconut oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar). Serve with thinly sliced banana and granola. Drizzle more honey or maple syrup on the oatmeal if desired.
Notes
- Measure about ¼ cup (20g) of steel cut oats per serving for a filling breakfast.
- Do not fill the Instant Pot more than halfway with oats to prevent foaming overflow during pressure cooking.
- Use canned coconut milk, not refrigerated beverage-style coconut milk, for best texture and flavor.
- Adjust sweetener to taste after cooking; options include honey, maple syrup, or brown sugar.
- Rate the recipe if you try it to share feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 22g | 110% |
| Sodium | 17mg | 1% |
| Potassium | 326mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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