These Pina Colada Instant Pot Steel Cut Oats are the perfect healthy breakfast idea. The pineapple and coconut add a tropical twist!
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.
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How to make steel cut oats in the Instant Pot
- Add the coconut oil, milk, water and oats to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Do a natural release of the pressure.
- Stir in the coconut and pineapple.
- Garnish with toppings and enjoy!
Is steel cut oatmeal better for you than rolled oats?
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).
Whether you’re making steel cut oats or rolled oats, they’re both a delicious and nutritious breakfast option!
Frequently Asked Questions
For this 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.
The main difference between regular steel cut oats and quick-cook steel cut oats is that the quick-cook variety is cut smaller so it takes longer to cook. For this recipe, I’d recommend sticking to regular steel cut oats, as the quick-cook kind might not cook properly in the Instant Pot.
If you find that your oatmeal is 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.
Storing and reheating
Making steel cut oats oats is 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 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.
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More oats recipes
Meal prep tools for this recipe
- 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.
 is the version I use in this recipe.
Pina Colada Instant Pot Steel Cut Oats
Ingredients
- 1 tbsp coconut oil
- 2 cups coconut milk (from a carton; I used Silk)
- 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
- Pour 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!
Video
Notes
Nutrition
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Comments & Reviews
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 🙂