The Creamiest Steel-Cut Oats
Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free
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My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients...and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesn’t get much cozier on a cool fall or winter morning! I’ve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it's so easy). For the Instant Pot method, please see the Tip section.
Yield
2 3/4 cups or 4 servings
Prep Time
2 Minutes
Cook time
25 Minutes
Total Time
27 Minutes
Ingredients:
For the oatmeal:
- 1 (14-ounce/398 mL) can light coconut milk
- 1 cup (250 mL) water
- 1 cup (172 g) uncooked steel-cut oats
Serving suggestions:
- Seasonal fruit
- Pure maple syrup
- Toasted walnuts
- Dash fine sea salt, stirred in
- Cinnamon
- Raisins or chopped pitted Medjool dates
Directions:
- STOVETOP METHOD: Pour the can of coconut milk and 1 cup (250 mL) water into a medium pot and bring to a low boil over high heat.
- Add the steel-cut oats to the pot and stir to combine. Immediately reduce the heat to low (low heat is important or they’ll burn) and gently simmer, covered, for 30 to 40 minutes, stirring four to five times during cooking and reducing heat if necessary to prevent burning. This method produces a thick pot of oats. For a porridge-like consistency, stir more water in to your liking. I like to stir in about 1/2 cup (125 mL) water after cooking.
- Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.
INSTANT POT METHOD:
- 1.Add the coconut milk and water to the Instant Pot, followed by the oats. Stir to combine.
- 2.Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
- 3.Press the “Pressure Cook” (or “Manual”) button and set the cook time to 7 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun!
- 4.Once finished, you’ll hear a few beeps letting you know that cooking is over. Now let the Instant Pot do a “Natural Pressure Release”—I wait 10 minutes for most of the the pressure to release on its own.
- 5.Carefully release any remaining steam before removing the lid. Stir the oatmeal until combined, adding more milk or water if you’d like to thin it. It’ll be oh-so-creamy and continue thickening as it sits!
- 6.Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.