These Pina Colada Instant Pot Steel Cut Oats are a healthy meal prep breakfast! No pressure cooker? Make them on the stove instead.
Ingredients and substitutions
- Coconut oil – coconut oil will add the coconut flavour needed for the pina colada taste. You can leave this out and just use the coconut milk if you don't have any on hand.
- Coconut milk – I use Silk coconut milk, but you can use any sweetened or unsweetened coconut milk of your choice, as long as it comes from a carton.
- Steel cut oats – you can use rolled oats (also known as old fashioned oats) instead.
- Pineapple – frozen or fresh pineapple would both work.
- Shredded coconut – choose between sweetened or unsweetened shredded coconut.
- Raspberries or cherries – add on another fruit of your choice like strawberries or sliced-up mango.
How to make steel cut oats in the Instant Pot
Step 1: Add everything to the pot.
Step 2: Cook the oats.
Simmer on the stovetop or cook on high pressure in the Instant Pot for 3 minutes.
Step 3: Stir in the coconut and pineapple.
If you're cooking in the Instant Pot, do a natural pressure release, then stir in the coconut and pineapple.
Step 4: Garnish with toppings and enjoy!
Making steel cut oats in the Instant Pot
You can make these steel cut oats on the stovetop, but the Instant Pot is a foolproof and easy way to make this healthy breakfast option. Here are some tips for making Instant Pot steel cut oats:
- Do a natural pressure release: Make sure you're letting the pressure release naturally vs. a quick pressure release for creamy oats. It will take about 20-25 minutes to do a natural pressure release.
- Skip the soaking step: One of the best parts about making steel cut oats in the Instant Pot is that you don't have to soak them first. Just stick them right in the pot with the coconut oil, coconut milk and water.
- Try out different variations: While this recipe is for pina colada steel cut oats, you can try out different variations of Instant Pot steel cut oats like mixed berry, chocolate, apple cinnamon and pumpkin. You can also add on toppings like fruit, nuts, seeds, honey, maple syrup and more.
- Avoid the burn notice: Set the valve to seal and make sure you add the right ratio of liquid to oats to avoid the burn notice.
Frequently Asked Questions
For this steel cut oats Instant Pot recipe, you’ll need to add in 1 cup of water and 2 cups of coconut milk for every 1 cup of steel cut oats to get the best texture.
If you're making steel cut oats on the stovetop, you don't need to soak them first, but it will help reduce the cooking time and makes the oats more tender. If you're making them in the Instant Pot, there's no need to soak them first, as they'll get nice and tender in the pressure cooker.
If you find that your steel cut oats are burning in the Instant Pot, make sure you moved the steam release valve to the sealing position. Also make sure you’ve added in a total of 3 cups of liquid (1 cup of water and 2 cups of coconut water) or your oats won’t have enough moisture to absorb.
Steel cut oats and rolled oats are both a super healthy breakfast option, as long as you don’t go overboard with the sweetener and unhealthy toppings. Steel cut oats are chewier with a nuttier flavour whereas rolled oats are milder and softer since they’ve already gone through a steaming and flattening process. Since steel cut oats are less processed than rolled oats, they might be slightly healthier since they’re a bit higher in fibre with a slightly lower glycemic index (which means it won’t spike your blood sugar as much).
You don't need to use the coconut milk in this recipe, I just find that it adds great flavour. You can easily swap it out for another dairy-free milk of your choice or an equal amount of water.
Storing and reheating
Instant Pot steel cut oats are the easiest breakfast meal prep recipe because they can be stored in the fridge for up to 5 days. You can make a big batch on the weekend then just grab one out of the fridge in the morning! Once you've prepared the oatmeal, let it cool down completely then transfer in to airtight glass containers or mason jars. Store individual serving sizes to make the mornings that much easier.
When you're ready to enjoy your oats, take a container out of the fridge and enjoy cold or warm up in the microwave for 1-2 minutes. If you prefer warm oatmeal and are planning on warming up your servings in the morning, then make sure to add extra liquid so your oatmeal doesn't dry out too much in the microwave.
Freezing this recipe
This steel cut oats Instant Pot recipe is definitely freezer friendly! Store individual serving sizes in the freezer for up to 3 months. When you’re ready to eat, all you have to do is move your oats to the fridge to thaw the night before you want to eat them.
Wanna Learn How To Meal Prep?
My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!
Meal Prep Tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Here are the glass meal prep bowls I use.
- Store your oatmeal in the fridge or freezer in mason jars.
- And I love these steel cut oats in case you're looking to stock up!
- This is the type of coconut I use.
- **Get my full list of tools here**
is the version I use in this recipe.
Pina Colada Instant Pot Steel Cut Oats {+ Stovetop Instructions}
Ingredients
- 1 tbsp coconut oil melted
- 2 cups coconut milk
- 1 cup water
- 1 cup steel cut oats
- 1 1/2 cups fresh or frozen pineapple, diced
- 3/4 cup sweetened shredded coconut
- Raspberries or cherries (optional, for topping)
Instructions
Instant Pot instructions
- Pour melted coconut oil, coconut milk, water and steel cut oats to Instant Pot in that order. Cook on high pressure for 3 minutes and let the pressure release naturally (about 20-25 minutes – you'll know when the pressure valve is down and lid opens easily.)
- Remove lid and stir in shredded coconut and pineapple. Divide among 4 meal prep bowls and garnish with raspberries or cherries (optional). Serve and enjoy!
Stovetop instructions
- Pour coconut oil (doesn't have to be melted), coconut milk, water and steel cut oats to a medium sized pot over med-high heat. Bring to a boil, then simmer for 15-20 minutes until cooked through and thickened.
- Stir in shredded coconut and pineapple. Divide among 4 meal prep bowls and garnish with raspberries or cherries (optional). Serve and enjoy!
Comments & Reviews
Shelly Cheng says
Hi I can’t seem to find it, how much coconut milk is needed ? Thank you!
Taylor Stinson says
So sorry! Looks like a glitch occurred when I recently updated the recipe. It’s 2 cups, I’ve listed it there now 🙂
Kari says
Do you have to use coconut milk? I bought a four litre bag of 2% milk without realizing the expiry date was only a week away. I thought this would be a good use before it expires to freeze in my super cubes. With the price of groceries, I hate to waste it@
Taylor Stinson says
You could use milk for sure, you will still get that coconut flavour with the shredded coconut.
george e basden says
Hi Taylor.
I have a 3 qt Instant Pot Mini. Will I need to cut your recipe in half.?
Thanks
George
Taylor Stinson says
Hi George – I would cut it in half just in case!
Janet says
How do you freeze it ? Could you leave for about a month?
😊 thank you
Taylor Stinson says
Hey Janet! I haven’t tried freezing it myself but you could try it 🙂
Julie says
How would you cook this if you don’t have a pressure cooker?
Amanda says
I would like to know the same please!
Taylor Stinson says
Unfortunately I can’t provide alternative directions for this recipe since I have not tried it any other way but in the pressure cooker!
Julia at Home on 129 Acres says
These flavours are some of my favourites, and I’m feeling very inspired. I make oatmeal every morning and toss a big handful of frozen berries into the pot. I’m going to have to try coconut and pineapple now! Thanks for the idea.
Mary Rutledge says
So I’m a novice at making oatmeal for several days. How do you store it and is it reheated the next day? This recipe looks so amazing and I must try it.
Taylor Stinson says
Hey Mary! Right above the recipe I’ve linked to some of my favourite meal prep bowls (they’re round glass ones but you could use any microwave safe container if you’re going to reheat them) and I usually just store them in the fridge. From there you can either eat them cold or reheat in the microwave a minute or two and top with fresh fruit. Hope that helps 🙂