4-Minute Instant Pot Steel Cut Oats (Vegan)

These Instant Pot Steel Cut Oats cook in 4 minutes! Made with almond milk, it's vegan and gluten-free. This recipe is completely hands-free with perfect chewy texture. Expect creamy and nutty oatmeal with sweet maple cinnamon flavour.

Course Breakfast

Cuisine American, gluten-free, oil-free, refined-sugar free, soy-free

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 2

Cook Time 4

Wait Time 15

Total Time 21

Servings people

Calories 269kcal

Author Hannah Sunderani

Ingredients

2 cups gluten-free steel cut oats
3 cups water
3 cups unsweetened almond milk
5 tbsp maple syrup
3/4 tsp ground cinnamon
1/2 tsp fine sea salt

US Customary - Metric

Instructions

In a 6-quart instant pot, add the oats, water, almond milk, maple syrup, cinnamon and salt. Stir together to combine. Cover and seal with the lid.
Set the Instant Pot to Pressure Cook for 4 minutes. (The Instant Pot takes about 10 minutes to heat up and turn on. It will beep once started). When finished, let the pressure release naturally for 8 minutes. Turn the toggle at the top to release any additional steam, then carefully remove the lid.
Give everything a good stir to combine. Scoop into bowls and add your favourite toppings.

Video

Notes

This recipe can be made in advance. It will keep in the fridge for up to 5 days. Store in an air-tight container. It's helpful to portion out the oatmeal into containers for storing.

When ready to eat, reheat the oatmeal in the microwave for 1 to 2 minutes. Optional to add a splash of almond milk to thin if consistency is too thick. Mix well.

Freeze tips:

This recipe can be frozen! Portion out the oatmeal into air-tight containers and store in the freezer for up to 3 months. Let thaw in the fridge overnight before eating.

When ready to eat, reheat the oatmeal in the microwave for 1 to 2 minutes. Optional to add a splash of almond milk to thin if consistency is too thick. Mix well.

Nutrition