Home » Recipes » Breakfast » Creamy Coconut Milk Steel Cut Oatmeal {Instant Pot or Slow Cooker!}
Jump to Recipe
4.75 stars (157 ratings)Apr 23, 2018133
This deliciously creamy coconut milk steel cut oatmeal is the perfect hearty breakfast and so easy to make in the Instant Pot (or slow cooker!).
I’ve long been a fan of steel cut oats; we’ve made this easy overnight, stovetop version for years and years. Because it only needs to be quickly heated up in the morning,it makes crazy, weekday mornings a breeze.
Enter the Instant Pot craze, and many of our breakfasts now consist of steel cut oats bubbling away in the Instant Pot.
I don’t have an official base recipe posted for Instant Pot steel cut oatmeal because it’s almost too simple: 1 cup steel cut oats + 2 cups water + pinch of salt + high pressure for 3-4 minutes + natural release.
I always double the above ratios for our family. Oatmeal is a great breakfast for our family, because the add-in options are endless and often very creative (not going to lie, I almost gagged the one time my child decided to add diced up hard-boiled eggs to his oatmeal; I think he did, too).
My disclaimer is that the overnight, stovetop steel cut oatmeal is still faster for weekday mornings than making steel cut oats in the Instant Pot.
Even though the Instant Pot is nearer to perfection than any other appliance I own, it still takes a fair amount of time for it to come to pressure and then to let the pressure naturally release after cooking.
For instance, if I’m making steel cut oats in the Instant Pot for a weekday morning, I have to get it all going about 40-ish minutes before the kids wake up in order for us to get to school on time.
That’s not necessarily a deal breaker, but definitely something to plan on. As a sidenote, I DO have this stellar overnight slow cooker oatmeal recipe that might appeal to non-IP owners: Overnight Maple and Brown Sugar Oatmeal.
Having saidall that, I am firmly in the camp that if steel cut oatmeal is as delicious as this creamy coconut milk version, I’ll willingly do whatever it takes (even sacrificing precious sleep) to get it ready for breakfast.
This steel cut oatmeal is incredible! Super creamy and tender (with just the right amount of “chew”), cooking the steel cut oats in a blend of coconut milk + water must be the secret to perfect steel cut oatmeal.
I mean, the fact that we also shamelessly pile on mini chocolate chips, unsweetened coconut flakes and chopped almonds before we dig in doesn’t seem to hurt anything.
But because the coconut milk flavor is subtle and not overwhelming, you could totally skip the coconut/almond/chocolate toppings and go with your own favorite add-ins. I mean, I’ll be a little sad for you to miss out on the stellar combo, but I understand (kind of).
If you’re looking to change up your breakfast routine, add this to the rotation! The recipe includes notes for cooking the steel cut oatmeal in either the Instant Pot or the slow cooker!
Creamy Coconut Milk Steel Cut Oats {Instant Pot or Slow Cooker}
Yield: 6 servings
Prep Time: 10 minutes mins
4.75 stars (157 ratings)
Print Recipe Rate Recipe Pin Recipe
Ingredients
- 1 (13.5-ounce) can light or regular coconut milk
- Water, specific amount in directions below
- 2 cups steel cut oats
- Pinch of salt
- ¼ cup (53 g) brown sugar
- ½ teaspoon vanilla extract
- For serving: milk, mini or regular chocolate chips, coconut flakes, chopped almonds
Instructions
Instant Pot Directions: Grease the insert of the Instant Pot with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the Instant Pot. Stir in the steel cut oats and salt. Secure the lid and make sure the valve is sealed, select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15-20 minutes before manually releasing the remaining pressure. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).
Slow Cooker Directions:Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Pour the can of coconut milk in a 4-cup liquid measuring cup. Add water to reach 4 cups. Pour the mixture into the slow cooker and add an additional 2 cups water (so that's 6 cups liquid total).Stir in the steel cut oats and salt. Cover the slow cooker and cook on low for 4-5 hours. Stir in the brown sugar and vanilla. Serve with additional milk and any extra add-ins (chocolate chips, coconut flakes, almonds).
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the oats (but do not include the optional toppings as those are added based on personal preference).
Author: Mel
Course: Breakfast
Cuisine: American
Serving: 1 Serving, Calories: 295kcal, Carbohydrates: 46g, Protein: 9g, Fat: 8g, Saturated Fat: 5g, Sodium: 56mg, Fiber: 6g, Sugar: 9g
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Other Recipes Like This:
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Breakfast Dairy Free Egg-Free Gluten Free Adaptable Instant Pot Recipes Slow Cooker The Best Breakfasts The Best Pressure Cooker Recipes
posted on April 23, 2018 (last updated April 10, 2024)
« Previous PostThai Mango Chicken Red Curry with Coconut Rice {Quick and Easy}
Next Post »Double Chocolate Salted Caramel Muffins
Leave a Reply
133 comments on “Creamy Coconut Milk Steel Cut Oatmeal {Instant Pot or Slow Cooker!}”
-
Debbie Dee — Reply
Fabulous! Hubby liked it very much, too. I put a scoop of vanilla protein powder in it when I stirred in the brown sugar and vanilla for an extra punch of protein. I also added 1 tsp cinnamon but it could have used more. Hubby put raisins and milk on his; I put almond milk and sliced almonds on mine. Definitely a keeper recipe! Thanks, Mel!
-
Jana — Reply
So good. That’s all. Just good. I topped it with mini chocolate chips, pecans, and coconut. Mmmmm
-
Valerie — Reply
Yum! So simple and fast. Slightly sweet and satisfying! Thank you, Mel!!
-
Sherry — Reply
Sounds like what I just had @ Disney Animal Kingdom Lodge. Can these be reheated the next day
-
Mel — Reply
Yes
-
-
Melissa G — Reply
Delicious easy recipe! I didn’t finish it before I had to leave for a few volleyball games and it was fine kept on keep warm for 3.5 hours! Almonds, coconut and mini chocolate chips were great toppings!
-
Anthony Fasolo Jr — Reply
I was wondering if it would be ok to simply use all coconut milk, instead of using both water and coconut. Do you think that would be ok either in the instant pot or the slow cooker? My IP can do both. Thank you. 🙂
See AlsoMulti-Grain Sandwich Bread-
Mel — Reply
It might increase the chance of burning – but you can definitely experiment.
-
-
Aubrey — Reply
Love this recipe! My family is lactose intolerant and this is a lifesaver!
-
Catherine — Reply
Have you ever tried this recipe with your standard overnight steel cut oats method? ie boiling the liquid then covering with a lid and letting it sit all night? Because I dont have an instant pot, I’m hoping to adapt this to a true overnight recipe. (I sleep more than 4 hours… most nights )
-
Mel — Reply
I haven’t tried that, Catherine. It’s a good idea…not sure how the coconut milk would fare overnight, though.
-
-
Dan — Reply
Amazing!! One of our family’s favorites. We often make it for large family gatherings – inexpensive, easy, and very delicious.
-
Becca — Reply
We love this recipe, is so delicious! We have started stirring in almond butter along with the brown sugar and vanilla at the end. It’s so filling and my kids love it, although they also add chocolate chips.
-
Kimberly Hansen — Reply
My family makes this as well after my sister introduce us and my cousin and we love it. I add blueberries, sliced almonds, shredded coconut, and sometimes chocolate chips. It is divine.
-
Brianna Craig — Reply
Do you think it would be fine to triple the recipe in the crockpot for a large group?
-
Mel — Reply
As long as the slow cooker is big enough, that should work great!
-
-
Jessica — Reply
Hi can you cook oats w brown sugar and vanilla?
-
Mel — Reply
Hi Jessica, I’m not sure I understand your question? I’m sorry.
-
-
Jen — Reply
I cut the recipe in half as I’m the only one who likes steel cut oats. I am now wishing I’d made the whole recipe. YUM!
I served mine with chocolate chips, a handful of toasted walnuts, a bit of shredded coconut and a few dried cranberries. SO good! -
elaine — Reply
The best…absolutely LOVE the chewy texture…might not use my other steel cut oats Instant Pot recipes…can this recipe be done in an over-night version?
-
Sara — Reply
I made this for my kids and they loved it! (With chocolate chips, coconut and almonds). We also stirred in Almond Joy creamer instead of regular milk. So good!!
-
Tristin — Reply
Second day with my IP and I made this for breakfast. The whole family enjoyed it and I think my favorite part is the keep warm feature. The oats were still a good serving texture 2 hours after I made them, whereas if I’d made them on the stove it’d be a congealed mess 2 hours later and reheating on the stove takes finesse to avoid scorching. That might be more input about the value of the keep warm feature than the recipe, but truly this recipe was delicious.
-
Andrea — Reply
For quick cooking steel cut oats, I’ve had success with this ratio: 2.5 cups liquid to 1 cup oats; 1 minute cook time with 15 minutes natural release.
-
Joanne — Reply
So I don’t know how I messed this up after making this so many times but I cooked only 1 cup of steel cut oats, not 2 cups. I was wondering why it was so liquid-y and I’m not sure what to do now.
-
Sara — Reply
Amazing!!! I’m always going to make my oatmeal this way! So delicious!
-
Chelsi Pulley — Reply
I love this recipe so much! It might be my favorite oatmeal ever! Didn’t you used to have a raspberry cream steel cut oats recipe? I was hoping to try that one.
-
Mel — Reply
Yep, here you go! https://www.melskitchencafe.com/red-berry-risotto-oatmeal-2/
-
-
Nicole — Reply
Would anyone be able to tell me how ma y servings this makes as written?
-
Mel — Reply
It serves about 6.
-
-
Katrina — Reply
I still love this recipe. I’ve been making it off and on for a while now (maybe since it was posted?) and I have to say I LOVE IT!! The combo of almond/coconut/chocolate is always a win for me, but in this oatmeal it’s like dessert for breakfast.
-
Jen — Reply
Do you think I could cut this recipe in half? I’m single, so that is a lot of oatmeal for one person.
-
Mel — Reply
Yes!
-
-
Amy — Reply
Added some organic turkish dried figs from Trader Joe’s (sliced them) to the pot which gave this a perfect light sweetness without the other sugar and then a few bites of figs here and there, sooo good.
I also used coconut cream because that’s what I had.
This is basically dessert masquerading as breakfast.
-
Faith — Reply
My “oatmeal HATING” kids LOVED THIS!!! THANK YOU! Breakfast is such a challenge!
-
Jenny — Reply
Hi Mel,
I’m currently making this in the instant pot, and I keep getting the “burn” screen. I opened the lid and stirred in an entire additional cup of water, but it’s still happening. Any ideas?
-
Mel — Reply
Darn, Jenny! Sorry to hear that. It sounds like a lot of the newer Instant Pots get the burn warning more than others. Someone else commented they used all water to avoid the burn error and it worked great (and then they stirred in milk or coconut milk to each serving).
-
Jenny — Reply
Hello again! I thought I’d let you know that I think I figured out that I just wasn’t spraying the pot well enough. I haven’t gotten the burn signal since I’ve sprayed a little more. So it was user error. 🙂
-
-
Leave a comment »
