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Instant Pot Coconut Oatmeal
5 from 60 votes

Instant Pot Coconut Oatmeal

This Instant Pot Coconut Oatmeal uses steel cut oats toasted in coconut oil, then pressure cooked with coconut milk, water, vanilla, and salt. The result is a creamy, slightly sweet oatmeal with a rich coconut flavor and smooth texture. Topped with sliced banana and crunchy granola, it makes a hearty and satisfying breakfast option, providing lasting fullness when eaten in a measured portion. The pressure cooking method simplifies preparation while maintaining the oats' characteristic texture.

Total Time
35 mins
Servings: 4
Calories: 411 kcal
Course: Dessert, Breakfast, Lunch, Brunch
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 411

% 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.