Instant Pot Buttered Coconut Steel Cut Oats (21 Day Fix, Freezer-Friendly) - Carrie Elle (2024)

One of my most popular 21 Day Fix posts is for Overnight Coconut Oats. And it’s popular for good reason – it’s easy and delicious. Coconut is a favorite of mine, and I knew that I wanted to make a coconut version of steel cut oats for for the Instant Pot.

These 21 Day Fix Instant Pot Buttered Coconut Steel Cut Oats (say that three times fast!) are easy to make and is freezer-friendly. This recipe makes seven servings, which means just a little bit of work will get your a week full of healthy breakfasts!

I always add an a couple of eggs on the side to get more protein in.

Instant Pot Buttered Coconut Steel Cut Oats – 21 Day Fix

READ THIS FIRST: This recipe as made using a6qt Instant Pot. If your pot is larger, you’ll need to adjust accordingly.

Also, altitude can affect your cook time – here’s a really helpful post about how to adjust your pot for altitude.

Serves: 7 (mine comes out to exactly seven 1/2 cup servings, once carefully measured. Yours may differ a little.

Serving size: 1 yellow container (1/2 cup)

Ingredients:

• 2 T unsalted butter (alternately, you could use coconut oil)
• 1 1/2 c steel cut oats
• 4 cups coconut milk (I used the kind in a carton – in my grocery store, it’s next to the regular milk)
• 1 tsp coconut extract
• coconut chips, toasted (I toast a bunch at one time – instructions below, but you can also buy them toasted…just look for the no sugar added ones!)

Set the Instant Pot on saute to melt the butter. Once melted, add the oats and saute for about five minutes, or until toasted. Be sure to stir frequently so they don’t stick to the bottom and burn.

Add the coconut milk and coconut extract and stir.

Lock the lid into place and set the valve to seal. Hit the cancel button to stop the saute feature, then select the porridge feature and set for high at 12 minutes. Let pressure release naturally for ten minutes, then move the valve to vent to release the remaining pressure. Stir to mix everything up.

While the oats are in the pressure cooker, toast your coconut chips. This is so easy – just toss them all in a skillet or pan over medium heat. They will toast very quickly – withing a few minutes. Stir frequently until they are toasted and browned on the edges.

Serve the oatmeal with a drizzle of honey and top with coconut chips.

Steel cut oats are great for freezing. I usually freeze in a silicone muffin pan (with the pan I use, each muffin cup is 1/2 cup of oats). Scoop the oats into the muffin pan and cover with foil. Once frozen, pop them out and store in a freezer-safe tub. To reheat, add about a tablespoon of water or coconut milk and heat for about two minutes (depending on your microwave) in the microwave. Stir in the extra liquid and it will be as good as it was the day you made it.

The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself.

Container counts, per serving, with a drizzle of honey and half a blue of coconut chips (I always round up to the nearest 1/4 cup):

• 1 yellow
• 1 tsp (for butter)
• 1 tsp (for honey – counting it seprately since your sugar teaspoons are counted separately)
• 1/2 blue

Here are some other oatmeal recipes I think you’ll love: