Instant Pot steel cut oats are hearty, filling and healthy! A bowl of this Instant Pot steel cut oatmeal will help start off your day on a great note.
Confession time! I really disliked oatmeal for the longest time! It is because, I’ve had so much of it as a kid, that I really couldn’t care much for it despite the numerous health benefits.
I’ve never really tried cooking with steel cut oats until I got the Instant Pot. And the first time, I tried making some in the IP, I was amazed at how good it was. A bowl of that oatmeal kept me full until lunch. I didn’t need to munch on anything in between.
Since then, I try to enjoy the nutritious benefits of this Instant Pot steel cut oatmeal by including it at least three times a week in our breakfast routine. Besides, it is easy to vary the flavors, and you can really get creative with the toppings
- DIFFERENCE BETWEEN STEEL CUT OATS AND ROLLED OATS
- WHY EAT STEEL CUT OATS?
- INSTANT POT STEEL CUT OATMEAL
- HOW DO YOU COOK STEEL CUT OATS?
- 4 SIMPLE REASONS I PREFER TO COOK STEEL CUTS IN THE INSTANT POT
- RATIO OF STEEL CUT OATS TO WATER FOR INSTANT POT OATS
- MORE INSTANT POT RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE THE BEST INSTANT POT STEEL CUT OATS | PRESSURE COOKER OATMEAL
- HOW TO COOK STEEL CUT OATMEAL?
- How To Cook Steel Cut Oats {In The Instant Pot}
DIFFERENCE BETWEEN STEEL CUT OATS AND ROLLED OATS
Oat groats look similar to wheat seeds but are larger in size. Steel-cut oats, also known as Irish oats or pinhead, are processed by breaking the oat groats into 3-4 pieces with sharp steel blades.
Rolled oats, also known as ‘old-fashioned’ oats need more processing. They are made by steaming, rolling and toasting the oat groats, which creates that flat flaked look, and therefore cook faster because of the flat surface area.
WHY EAT STEEL CUT OATS?
Both steel-cut oats and rolled oats have the same nutritional profile. Then why eat steel cut oats?
Steel-cut oats are high in dietary fiber and protein . They are also a good source of iron and provide sustainable energy . Steel-cut oats have a low glycemic index which means they have minimal potential to spike your blood sugar to unhealthy levels. Also, they are naturally gluten-free .
Cooked steel cut oats have a chewy and creamy texture, making it much more hearty than oatmeal made with old-fashioned or rolled oats which is just soft and creamy.
INSTANT POT STEEL CUT OATMEAL
The Instant Pot is hands down the best way to cook steel-cut oats.
Pressure cooker steel cut oats are like the easiest thing ever. Just dump the ingredients, press 2 buttons, and return to enjoy a bowl of perfectly cooked oatmeal. Jazz it up with some sweetener, spices, fresh fruits, and nuts or granola for more crunch and texture! Yummo in Rachel Ray’s words 😀
While you can just dump the ingredients and walk away, I highly recommend spending a few minutes to toast the oats. The extra step elevates the taste of oatmeal giving it a nice nutty flavor. It’s not a must, but do try it out sometimes. I’ve kept this Instant Pot steel cut oatmeal vegan, by toasting the oats in oil, but you can also use butter or vegan butter.
HOW DO YOU COOK STEEL CUT OATS?
You can cook steel cut oats in the Instant pot/pressure cooker or the stove-top or even the microwave.
The least favorite method for me is the microwave. You need to use the right-sized bowl, then cook it in intervals, remove, stir, blah blah. There is nothing wrong with using the stove-top method. The time taken to cook steel cut oats in the electric pressure cooker is the same as that taken on the stove-top.
4 SIMPLE REASONS I PREFER TO COOK STEEL CUTS IN THE INSTANT POT
- Zero babysitting/no monitoring.
- No fear of burning the oats.
- No spilling which means no mess to clean up, and that’s the last thing one really needs during busy mornings.
- The Instant Pot has this amazing delayed cooking feature, where you simply add oats and water the night before, close the lid, adjust the timings using the delayed timer, and by the time you wake up, breakfast is ready! Seriously, you can’t beat that!
For the liquid part of the recipe, you can use water, or a mix of milk and water. Regular dairy milk or plant-based milk all work well in this recipe. If using the delayed feature, I’d suggest using only water.
RATIO OF STEEL CUT OATS TO WATER FOR INSTANT POT OATS
The Instant Pot cooking chart recommends a 1 part of oats to 3 parts of liquid .
And that’s what I follow. It yields a really delicious creamy instant pot oatmeal even without any milk. If you like thicker oatmeal, use less liquid.
As for the timings, this recipe requires half the time as compared to cooking on the stove-top. Cook for 5 minutes if you prefer al dente oatmeal or 10 minutes if you like softer oatmeal . That is totally your preference. I go in for 10 minutes, the oats are soft, creamy and yet chewy enough to give that jaw a good workout!
I’d suggest you give it a go even if you are amongst those that couldn’t care much for oats. For all the amazing nutrition this super-food provides, it is absolutely worth including in your diet. Moreover, it is really economical and much better than other processed breakfast stuff that your body doesn’t really need.
This recipe is a pretty basic, treat it like a blank canvas. I’m sure everyone has their own preferences of enjoying their oatmeal. Some may like to flavor up the oatmeal with fruits, dried fruits whilst cooking, while others may like to top their oatmeal with those. So make some oatmeal and get creative with your own toppings. I hope you will try this if you haven’t already!
MORE INSTANT POT RECIPES
Carrot ginger soup
Coconut lentil curry
Chana Masala
STEP BY STEP INSTRUCTIONS TO MAKE THE BEST INSTANT POT STEEL CUT OATS | PRESSURE COOKER OATMEAL
Step 1: Toast the steel cut oats
Press ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, grease the bottom of the inner pot with oil spray. You may also use butter or vegan butter. Add 1 cup of steel cut oats, and saute, for about 5 minutes, stirring frequently, until it begins to turn golden brown and gives out a nutty aroma.
Step 2: Add the liquid
Press ‘CANCEL’. Add 3 cups of water, along with a pinch of salt. Give a good mix.
Step 3: How to cook steel cut oats?
A: Directly in the inner pot of the IP
Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes (al dente oatmeal) 10 minutes (creamy oatmeal). It will take some time for the pressure to build up (about 7 minutes), after which the timer will commence.
B: Using the PIP (Pot In Pot) Method
Put 1 cup of water in the inner steel pot of the IP. Place a trivet.
Add 1/2 cup steel cut oats, and 1.5 cups liquid of choice ( I used half water and half almond milk) in a steel bowl or an oven safe glass bowl, add a pinch of salt, and flavorings if you wish. Give it a good stir, and transfer the bowl onto the trivet. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. I’ve not toasted the oats here, but if you wish to, you can do either do that in a separate skillet or in the IP inner pot and then transfer it to the bowl.
Step 4: Natural pressure release
Let the pot depressurize naturally. It will take about 15 minutes. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
5 minutes (al dente oatmeal)
10 minutes (creamy oatmeal)
Step 5: Mix and serve
Give the oats a good mix. Add vanilla extract (if using) and mix well. Dish out and top with your desired toppings. I served mine with a splash of almond milk, maple syrup, a sprinkle of ground cinnamon, fresh fruits and pecans. Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or stove-top with a splash of milk.
NOTES
- You may use 50:50 water:milk. You can either use dairy or any other plant-based milk. I’ve had good results with both.
- This is a very basic recipe to cook steel cut oats in the IP. You can add whole spices or ground spices, a sweetener like 2 tbsp brown sugar or regular sugar, maple syrup, agave, etc, along with chopped fresh fruits and/or dried fruits like cranberries, raisins, etc in step 2 along with the liquid. For a sugar-free alternative you may sweeten with stevia.
- You can double the recipe, cooking time remains the same. Store individual serving portions in Mason jars, or airtight containers or freeze in a muffin tin. Once frozen, transfer to a freezer bag, thaw in the microwave. Add some milk if needed, add your favorite toppings and enjoy.
HOW TO COOK STEEL CUT OATMEAL?
How To Cook Steel Cut Oats {In The Instant Pot}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup steel cut oats, not the quick cooking kinds
- 3 cups water
- Pinch of salt
- Cooking spray or enough oil to grease the bottom of the inner pot
To top the cooked oatmeal
- Berries, bananas, apples, or other diced fruits of choice
- Nuts, of choice
- Maple Syrup, or sweetener of choice
- Dash of ground cinnamon
- Splash of milk, dairy or plant-based
Instructions
- Press ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, grease the bottom of the inner pot with oil spray. You may also use butter or vegan butter. Add 1 cup of steel cut oats, and saute, for about 5 minutes, stirring frequently, until it begins to turn golden brown and gives out a nutty aroma.
- Press ‘CANCEL’. Add 3 cups of water, along with a pinch of salt. Give a good mix.
- A: Directly in the inner pot of the IP- Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes (al dente oatmeal) 10 minutes (creamy oatmeal). It will take some time for the pressure to build up (about 7 minutes), after which the timer will commence.
- B: Using the PIP (Pot In Pot) Method- Put 1 cup of water in the inner steel pot of the IP. Place a trivet. Put 1 cup of water in the inner steel pot of the IP. Place a trivet. Add 1/2 cup steel cut oats, and 1.5 cups liquid of choice (I used half water and half almond milk) in a steel bowl or an oven-safe glass bowl, add a pinch of salt, and flavorings if you wish. Give it a good stir, and transfer the bowl onto the trivet. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. I’ve not toasted the oats here, but if you wish to, you can do either do that in a separate skillet or in the IP inner pot and then transfer it to the bowl.
- Let the pot depressurize naturally. It will take about 15 minutes. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
- Give the oats a good mix. Add vanilla extract (if using) and mix well. Dish out and top with your desired toppings. I served mine with a splash of almond milk, maple syrup, a sprinkle of ground cinnamon, fresh fruits and pecans. Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or stovetop with a splash of milk.
Notes
- You may use 50:50 water:milk. You can either use dairy or any other plant-based milk. I’ve had good results with both.
- This is a very basic recipe to cook steel cut oats in the IP. You can add whole spices or ground spices, a sweetener like 2 tbsp brown sugar or regular sugar, maple syrup, agave etc, along with chopped fresh fruits and/or dried fruits like cranberries, raisins etc in step 2 along with the liquid. For a sugar free alternative you may sweeten with stevia.
- You can double the recipe, cooking time remains the same. Store individual serving portions in Mason jars, or air tight containers or freeze in a muffin tin. Once frozen, transfer to a freezer bag, thaw in the microwave. Add some milk if needed, add your favorite toppings and enjoy.
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Regards,
Freda
How To Cook Steel Cut Oats {In The Instant Pot}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup steel cut oats, not the quick cooking kinds
- 3 cups water
- Pinch of salt
- Cooking spray or enough oil to grease the bottom of the inner pot
To top the cooked oatmeal
- Berries, bananas, apples, or other diced fruits of choice
- Nuts, of choice
- Maple Syrup, or sweetener of choice
- Dash of ground cinnamon
- Splash of milk, dairy or plant-based
Instructions
- Press ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, grease the bottom of the inner pot with oil spray. You may also use butter or vegan butter. Add 1 cup of steel cut oats, and saute, for about 5 minutes, stirring frequently, until it begins to turn golden brown and gives out a nutty aroma.
- Press ‘CANCEL’. Add 3 cups of water, along with a pinch of salt. Give a good mix.
- A: Directly in the inner pot of the IP- Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes (al dente oatmeal) 10 minutes (creamy oatmeal). It will take some time for the pressure to build up (about 7 minutes), after which the timer will commence.
- B: Using the PIP (Pot In Pot) Method- Put 1 cup of water in the inner steel pot of the IP. Place a trivet. Put 1 cup of water in the inner steel pot of the IP. Place a trivet. Add 1/2 cup steel cut oats, and 1.5 cups liquid of choice (I used half water and half almond milk) in a steel bowl or an oven-safe glass bowl, add a pinch of salt, and flavorings if you wish. Give it a good stir, and transfer the bowl onto the trivet. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. I’ve not toasted the oats here, but if you wish to, you can do either do that in a separate skillet or in the IP inner pot and then transfer it to the bowl.
- Let the pot depressurize naturally. It will take about 15 minutes. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
- Give the oats a good mix. Add vanilla extract (if using) and mix well. Dish out and top with your desired toppings. I served mine with a splash of almond milk, maple syrup, a sprinkle of ground cinnamon, fresh fruits and pecans. Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or stovetop with a splash of milk.
Notes
- You may use 50:50 water:milk. You can either use dairy or any other plant-based milk. I’ve had good results with both.
- This is a very basic recipe to cook steel cut oats in the IP. You can add whole spices or ground spices, a sweetener like 2 tbsp brown sugar or regular sugar, maple syrup, agave etc, along with chopped fresh fruits and/or dried fruits like cranberries, raisins etc in step 2 along with the liquid. For a sugar free alternative you may sweeten with stevia.
- You can double the recipe, cooking time remains the same. Store individual serving portions in Mason jars, or air tight containers or freeze in a muffin tin. Once frozen, transfer to a freezer bag, thaw in the microwave. Add some milk if needed, add your favorite toppings and enjoy.
These blueberry crumb bars have layers of scrumptious buttery crust, a delicious and luscious blueberry lemon filling with a crisp crumbly topping. Serve these as a snack or as a dessert topped with some ice cream. Summer deliciousness in a bite!
These lemon blueberry crumb bars are made with simple ingredients that you probably have in your pantry right now. It is a really quick and easy dessert to prepare.
Summer is here and that means a bounty of fresh blueberries everywhere, which are awesome to use in these bars. They get all bubbly and almost jammy, making this blueberry filling, kissed with hints of lemon, irresistible. Blueberries and lemon are a classic combination used in many blueberry desserts, and the simple reason is that they pair so well!
- The recipe for blueberry crumbles bars comes together in 3 easy steps
- We love these blueberry crumble bars because
- How to make eggless blueberry crumb bars – Step by step instructions
- Blueberry Crumb Bars {Eggless}
The recipe for blueberry crumbles bars comes together in 3 easy steps
Blueberry filling: This layer consists of fresh blueberries, lemon juice, lemon zest, vanilla extract, sugar, and cornstarch.
Crumble or streusel topping: The same mixture that is used for the crust is also used for the crumble topping, so 3/4 of the crumbly dough is reserved to be crumbled on top of the blueberry mixture. Easy peasy!
Enjoy the deliciousness of blueberry pie in the form of these simple blueberry cookie bars, a great grab-and-go breakfast option, or a sweet treat to put in your little one’s lunch box.
We love these blueberry crumble bars because
- There are quick & easy
- It isn’t cloyingly sweet, can easily be enjoyed for breakfast too
- Great as a dessert or a snack.
So if you just went blueberry picking and are looking for something to try besides jams, smoothies or blueberry cake/muffins , try these blueberry crumb bars.
If you are on the lookout for an easy dessert to bring to a BBQ, I suggest you try these. They will be gone sooner than you think! These are great for picnics too!
How to make eggless blueberry crumb bars – Step by step instructions
Step 1: Preheat the oven and prepare the pan
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
Step 2: Mix the dry ingredients
In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
Step 3: Add butter and process the mixture
Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough.
Step 4: Pat the dough into the prepared pan and bake the crust
Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
Step 5: Prepare the blueberry filling
While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
Step 6: Let the baked crust rest
Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
Step 7: Transfer the blueberry mixture
Transfer the blueberry mixture evenly over the crust.
Step 8: Crumble remaining dough
Crumble the remaining reserved dough over the blueberry layer.
Step 9: Bake
Bake in a preheated oven for 40-45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Blueberry oatmeal crumble bars: Use 1 cup of all-purpose flour and 1 cup of rolled oats. Transfer the crumbly dough prepared in step 3, to a mixing bowl. Add the rolled oats, and work it in gently. Or you can follow the same recipe and just add 1/2 cup of rolled oats to 3/4th of the reserved crumble topping.
- Vegan blueberry crumble bars: You may use vegan butter or coconut oil to make this vegan.
- You may add more sugar in the blueberry filling, adjust as per desired sweetness. 2 tbsp of sugar added enough sweetness.
- Even though I’ve not tried using frozen blueberries in this recipe, I think they will work just as well. Just remember to thaw them, and use in the recipe in place of fresh blueberries or else it can get pretty watery and soggy. You may need to add a little more cornstarch to absorb excess moisture.
- Instead of fresh blueberries, you can also use 1/2 cup of blueberry jam, just enough to cover the crust.
- The recipe can be doubled for a 9 x 13-inch pan.
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Blueberry Crumb Bars {Eggless}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour, leveled and sifted
- 1/4 cup white sugar
- 1/4 cup light/dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 tsp cinnamon, you may add more
For the blueberry filling
- 2 cups fresh blueberries
- 2 tsp lemon zest
- 2 tbsp granulated sugar* refer notes
- 1 & 1/2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
- In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
- Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough
- Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
- While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
- Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
- Transfer the blueberry mixture evenly over the crust.
- Crumble the remaining reserved dough over the blueberry layer.
- Bake in preheated oven for 40-45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
